What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 400°F (200°C).
In a large bowl, toss the chicken wings with olive oil, salt, and pepper.
Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake for 30-40 minutes, flipping halfway.
In a medium saucepan, whisk together pineapple juice, soy sauce, brown sugar, and rice vinegar.
In a small bowl, mix cornstarch and water, then stir into the saucepan along with ginger, garlic, and optional red pepper flakes; bring to a simmer until thickened (about 5-7 minutes).
Stir in drained pineapple chunks and remove from heat.
Transfer cooked wings to a bowl, pour the glaze over them, and toss to coat.
For extra crispy wings, return them to the baking sheet and broil for 2-3 minutes.
Garnish with sesame seeds and green onions before serving.

Pat the wings dry for extra crispiness and use consistent sizes for even cooking.