Pineapple Ginger Sticky Wings

Pineapple Ginger Sticky Wings


  • 700g free range chicken wings
  • ½ cup crushed pineapple (not drained)
  • 2 tablespoons tamari sauce
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, peeled and grated
  • 1 large clove garlic, crushed
  • ¾ tsp ground black pepper
  • 1 tsp salt
  • 1 tablespoon toasted white sesame seeds
  • 1 spring onion, thinly sliced diagonally
Get the rum ready, because tropical flavours abound in these sweet-sticky wings. Try pairing with a simple Bacardi Oakheart and ginger or cola.

Ready in 45-50 minutes. Serves 2-3.


  1. In a container with lid, combine pineapple, tamari, sweet soy, rice vinegar, ginger, garlic, black pepper and salt. Toss chicken wings through, seal with lid, and leave to marinate for a few hours or overnight.
  2. Heat oven to 200 degrees C. Put chicken wings in a nonstick baking tray and brush over half the marinade from the container. Bake for 20 minutes, remove from oven and brush over remaining marinade (don’t worry about putting all the crushed pineapple over, some of it can be discarded) then bake for a further 15-20 min until deep golden. Toss through toasted sesame seeds, arrange on serving platter and scatter over sliced spring onions to serve.

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