Pineapple Glazed Wings

5 from 10 reviews


  • 12 pieces wings, rinsed and patted dry
  • 1 cup flour for dredging
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp paprika
  • canola oil for frying
  • lime wedges, pepper flakes, and chopped spring onion for garnish

for the sauce

  • 1 can pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 12 tbsp sriracha
  • 1 tsp pepper flakes
  • ¼ tsp ground ginger
  • 2 cloves garlic, minced
  • Cornstarch Slurry: 1 tbsp cornstarch dissolved in 2 tbsp water
  • 1 clove garlic, crushed


  1. Make the sauce: Put everything in a saucepan and bring to a boil. Thicken with cornstarch slurry by whisking slurry into the sauce a little at a time until you get your desired thickness. Turn off heat and set aside.
  2. Combine flour, paprika, salt and pepper in a plate and mix well.
  3. Dredge the chicken wings with seasoned flour until coated.
  4. Heat oil in a wok/pan and fry chicken wings until golden brown.
  5. Coat each chicken wing with pineapple sauce mixture. You can brush it, put into a container and shake —just make sure you coat each one.
  6. Garnish with pepper flakes and chopped spring onion plus a lime wedge on the side before serving.