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Photo: Kate Sears; Styling: P.J. Mehaffey

Pineapple-Soy Chicken Wings

"My spin on teriyaki wings is perfect for a get-together. It's a hit every time."

Tara Baker, 34, Temecula, Calif.

All You APRIL 2014

  • Yield: Serves: 6
  • Prep time: 10 Minutes
  • Chill: 1 Hour
  • Bake: 1 Hour, 15 Minutes
  • Cost Per Serving:$1.65


  • 3/4 cup low-sodium soy sauce
  • 3/4 cup pineapple juice
  • 1/4 cup plus 2 Tbsp. honey
  • 4 pounds chicken wings, separated at joints, tips discarded (about 40 pieces)


1. Combine sauce, juice and honey in a large ziplock bag. Seal bag and gently shake to incorporate honey. Add wings. Seal and turn bag to coat wings. Refrigerate for at least 1 hour and up to overnight.

2. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Arrange wings in a single layer in pan and pour marinade on top. Bake until skin has browned, about 1 hour 15 minutes, turning wings over halfway through.

3. Using tongs, transfer chicken to a platter and serve.

Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 7g
  • Saturated fat: 2g
  • Protein: 44g
  • Carbohydrate: 24g
  • Fiber: 0.0g
  • Cholesterol: 110mg
  • Sodium: 1358mg

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Pineapple-Soy Chicken Wings Recipe