Can I use frozen wings?

Yes — fully thaw overnight and pat dry before seasoning.

My glaze burned — help!

Lower oven temp slightly and finish with broiler only for a brief moment. You can always scrape off charred parts and re-glaze.

Make sauce up to 3 days ahead. You can also par-bake wings, chill, and finish with glaze right before serving.

Use a sugar-free teriyaki and skip the honey; increase pineapple juice a touch for sweetness.

These sticky, sweet-and-sour wings glaze up beautifully with pineapple and teriyaki — easy to pull together for game day or a crowd.

Scale

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment or foil for easier cleanup.
Pat the wings dry with paper towels — dry skin = better browning — then arrange them in a single layer on the prepared pan.
Roast the wings for about 25 minutes, flip each piece, then roast another 10–12 minutes until nicely browned.
While the wings roast, whisk together the pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper in a bowl until smooth.
Pull the pan from the oven, brush the sauce liberally onto every wing, and return to the oven for 12–15 minutes so the glaze bubbles and sticks.
If you want extra char and crunch, pop the wings under the broiler for 1–3 minutes at the end — watch them closely so they don’t burn.
Serve immediately with any extra warmed sauce on the side for dipping.

Quick tips & variations
- For a smoky flavor, finish these on a hot grill instead of the oven; brush with sauce only in the final 4–5 minutes to avoid flare-ups.
- To make the glaze spicier, stir in 1/2 tsp chili flakes or a teaspoon of sriracha.
- If the glaze becomes too thick while baking, loosen it with a splash of pineapple juice before reapplying.
Storage
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or in an air fryer for a few minutes to re-crisp the skin.