- 10-15 chicken wings
- For chicken seasoning:
- ½ tbsp creole seasoning (Use 1 tsp for lower sodium)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp baking powder
- For Teriyaki sauce:
- ⅓ cup soy sauce
- ¾ cup orange juice
- ⅓ cup brown sugar
- 1 tsp rice vinegar
- 3 garlic cloves
- 1 tsp ginger paste
- ½ cup pineapples (canned, crushed)
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HOW TO MAKE Pineapple Teriyaki Wings
Mix the seasoning ingredients together, and then season the chicken wings.
Using a deep pot or in a large frying pan, heat 2-3 inches of vegetable oil to at least 350°F and test using a ThermoPro TP511. Add seasoned chicken wings and fry for 7-10 minutes, or until internal temperature is 165°F by using a ThermoPro TP19H. Place on a wire rack to drain oil.
Mix the ingredients for the pineapple teriyaki sauce in a blender until combined. If you don’t want to use a blender, you can cook these ingredients in a pan on medium heat for 3-5 minutes; just make sure you chop garlic and add the cornstarch slurry after 5 minutes using the directions below.
After blending, add sauce ingredients to a pan on medium heat and cook for 3-5 minutes. Mix 2 tbsp of cornstarch and ¼ cup water in a bowl to make a slurry. Add slurry to your sauce and stir for 3-5 minutes until thick.
Toss wings in sauce and enjoy! Store any extra sauce in fridge. It will last up to two weeks in an airtight storage container.