Recipe courtesy of Jake Smollett

BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce

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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 to 8 servings
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1/4 teaspoon cayenne pepper

1/4 teaspoon white pepper 

Kosher salt 

3 pounds chicken wings, wingtips clipped and discarded 

12 mini orange, red and/or yellow bell peppers 

3 serrano chiles 

1 tablespoon vegetable oil 


1/2 cup soy sauce

1/2 cup rice wine vinegar

3 tablespoons honey 

2 tablespoons brown sugar 

2 tablespoons granulated sugar 

1 tablespoon sesame oil

3 cloves garlic, minced 

One 8-ounce can crushed pineapple 

One 2-inch piece fresh ginger, peeled and minced

1 tablespoon sesame seeds 

2 green onions, green parts only, chopped 


  1. For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
  2. For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
  3. Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
  4. Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.