Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp baking powder, aluminum-free
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 1 cup pineapple juice, 100% unsweetened
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup dark brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Pat the chicken wings with paper towels until bone-dry to ensure maximum crispiness.
  2. In a large mixing bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  3. Arrange the wings on a wire cooling rack set inside a large rimmed baking sheet. Preheat oven to 425°F (220°C).
  4. Bake the wings for 35 minutes, flipping halfway through, until the skin is golden brown and shattered-glass crispy.
  5. While wings bake, combine pineapple juice, soy sauce, brown sugar, ginger, minced garlic, rice vinegar, and sesame oil in a small saucepan over medium heat.
  6. Whisk the cornstarch and water together to create a slurry. Stir into the sauce and simmer until the glaze thickens to a syrupy consistency.
  7. Remove wings from the oven and immediately toss in a large bowl with the warm pineapple teriyaki glaze until thoroughly coated.