Pineapple Glazed Chicken Wings Recipe

When I went to the garage sale at the church several weeks ago – remember the teapots? – I also bought some cookbooks.  They were $2 each for the big fat ones and $1 for the medium sized ones and the small ones were free.  I took all I could carry.

Speaking of the teapots, remember my white chocolate bread pudding made with rose and vanilla tea infused cream that I created for the Dilmah High Tea Challenge and you all urged me to submit it?  Well, I’m a state finalist and now I have to present my bread pudding in front of judges.  Thanks for your encouragement and I’m glad I’m a finalist – I think.  The thought of getting my food judged makes it all seem so TV kitchenish.  I’ll get a nice tea prize just for showing up on the14th in Brisbane so it’s worth the effort.  The most difficult thing for me will be brewing tea for the 3 judges.   We’re not allowed to toss a bag in a cup and splash some hot water in there and give it to them.  I have to brew it (perfectly) then serve it at the proper temperature.

Pineapple Glazed Chicken Wings

Every night I take one of my bargain cookbooks to bed with me for inspiration and the other night I took an old (26 years) Land O Lakes cookbook with me.  After about five minutes I said to John, “I’m going to make every recipe in this book.  I’m in love.  It’s SO American.”  He looked at me like he always does when he thinks I’m kidding — but I wasn’t kidding. Land O Lakes butter is not sold in Australia so some American person brought the cookbook over here and then tossed it at the church’s garage sale appeal.  Every recipe reminded me of back home.

The first recipe I fell in love with was chicken wings in a pineapple and horseradish glaze served with a pineapple and honey sauce.  I’ve never been overly fond of chicken wings mostly because I never felt it was worth getting sticky and greasy from ear to ear for 3 or 4 bites.   These looked so appetizing in the photo that I threw caution to the wind and carried a roll of paper towels to the table.  Eating chicken wings is not a job for the faint hearted or wimpy napkins.

Pineapple Sauce for Chicken Wings

5.0 from 9 reviews
Pineapple Glazed Chicken Wings Recipe
Prep time
Cook time
Total time
Delicious chicken wings with pineapple and a bit of horseradish for a little kick. Perfect as an appetizer or as a main meal.
Recipe type: Appetizer
Cuisine: American
Serves: 6
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp light soy sauce
  • ⅓ cup reserved pineapple juice
  • 2 tbsp vegetable oil
  • 2 tsp horseradish
  • 1 tsp fresh garlic, minced
  • 2 lbs chicken wings, cut up and wing tips saved for stock (as you can see I didn't bother cutting mine up)
Pineapple Sauce
  • 2 8-oz (500ml) cans crushed pineapple, drained, juice reserved for marinade
  • ½ cup honey
  • 1 tbsp cornstarch (cornflour)
  1. Add all ingredients to a large bowl and mix well to combine.
  2. Toss in the chicken wings and marinate at least an hour but preferably overnight.
Chicken Wings
  1. Preheat oven to 400F/200C
  2. Place chicken wings and marinade in a jelly roll pan and place in the oven.
  3. Turn the pieces over occasionally to ensure they are all coated well and bake for 50-60 minutes until they are brown and fork tender.
Pineapple Sauce
  1. While the wings bake, add all sauce ingredients to a large saucepan
  2. Cook over medium heat, stirring frequently until it's slightly thickened and heated through.
  3. Serve with a parsley garnish




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  1. says

    What a find!!!! And one of the things I have always liked about Land-O-Lakes cookbooks is that in addition to be delicious, the recipes are super simple and easy. Just perfect for lazy-bone me.

    This recipe is a definite will try for me.

  2. says

    I probably couldn’t resist the cookbook deal either though I have enough on my shelves which I never use as I seem to find all my recipes on line.

    I’ve never bought horseradish or used it in my cooking though I did try it recently for the first time on my birthday steak … my SIL offered some from her portion. It was great so I bet adding it to this marinade would add a nice hot back note to counteract the sweetness of the pineapple juice. I just wish wings weren’t the same price as chicken breasts locally.

    • says

      chicken wings are much cheaper than breasts here so the meal was definitely a bargain because I had everything else in the pantry.

  3. says

    I rarely eat chicken wings because of the 3 or 4 bite thing. I’ll eat ribs, though, which are messier and although they have more meat on them, not that much more. Weird. Anyway, this look terrific. We brew tea every morning, using the loose stuff. What we do is unorthodox, but it works well to keep the water at a constant temperature. We use one of those insulted carafes that are usually used for coffee – we put the loose tea leaves in, add water. give it a quick stir with a chopstick (it’s long enough) to distribute the tea leaves (unnecessary probably, but fun). Then let it brew. When it’s time to pour, we just hold a strainer over the cup to catch the tea leaves. We do it all wrong in that we’ll keep the tea leaves in the carafe all morning while we drink the tea – it gets stronger and stronger – but we’re Americans, thus barbarians, so we don’t know any better. 😉 Anyway, for the purpose of the competition, might be a handy way to pour however many cups of tea you need at the proper temperature. Oh, and that cookbook sounds way cool!
    john@kitchenriffs recently posted..The Bridal Cocktail

    • says

      I’m going to learn proper high tea methods on the 9th of June and then I’ll practice for the next 5 days. I’ll drink so much tea I’ll be able to float to Brisbane on the 14th. :)

      I felt the same way about ribs but I’m getting better. Now I just make sure I have enough towels or finger bowls and I’m fine.

    • says

      Yes, a finger bowl would work. I used a metre of paper towels. :) I’m going to the Charity High Tea on the 9th at Scrumptious Reads in Brissy and will learn how to do tea from May King Tsang. I don’t care about winning but I don’t want to look stupid. :)

  4. says

    Hmmm. I left a comment earlier and hit Submit button but now it is gone.

    Good thing I had to come back to get copy of recipe.

    Anyway your cook book was a great find.

    And I love eating chicken wings even of they are messy.

    I love Land-o Lakes cook books. And best thing is how delicious and easy many of the recipes are. Perfect for a lazy cook like me.

    • says

      I found this in spam.. I don’t know what it is about Akismet lately but there were 10 good comments in spam today. Thanks heaps for coming back and I will be sharing more Land O Lakes recipes. :)

  5. says

    Don’t you just love looking through old cookbooks? I sure do! These wings look so crispy and delicious. I’ve actually never made wings at home before.

    • says

      One of the cookbooks was pretty ordinary but the rest I’ve made good friends with. The American in me was drawn to the Land O Lakes cookbook. :)

  6. Eha says

    Hmmm: Well I love chicken wings, the messier the better, but my ‘nutritionist’ self restrains me ’cause it is too hard to get the skin off beforehand :( ! Yet have never ‘done’ them this way and will not be able to resist! Talk about yummy [if one is allowed to sound childish!] And as a ‘side’: glad to hear Lorraine having a wow time in China [think of those posts to come!} – wondered why some of her communication seemed a tad out of the ordinary . . . .

  7. says

    First off, congrats on being a Tea Challenge finalist-very exciting! Second, I rarely eat chicken wings either, mostly because I never know if they have been coated Ina little loud or not. These look delicious though, and m very tempted to cook my first batch of wings ever! Good luck with the tea brewing!

    • says

      LOL these were my first wings too and none of the ingredients seemed wacky and the wings were good. Thanks and I can’t wait for my first brew lesson.

  8. says

    We love chicken wings here and I have to say these look amazing! My friend has a Land Of Lakes cookbook too, and I remember being fascinated with the ‘Americaness’ of the recipes too :)

    • says

      So funny about the Americaness. I’m a dinky di Aussie but my American accent does give me away. My kids say, “Oh Mom, you sound so Australian!” and my Aussie friends say, “huh? you are NOT Australian sounding. not one bit!”


  9. says

    Congrats on becoming a finalist!!! So cool!!! And I’m the same way about chicken wings, but I have a feeling I’d dive right in as long as there was a roll of paper towels at my side :)

  10. says

    I love all of those promotional cookbooks from the early days. I have one for Crisco from the 1930’s. It’s interesting to say the least. There is nothing like this recipe! I love chicken wings. I personally think it’s the best part of the bird. :) I also love chicken with pineapple, so you really have me hooked on this recipe. Fabulous marinade and great pineapple sauce. Can’t wait to see the next recipe.
    mjskit recently posted..A Simple Snack with Apples, Walnuts and Raisins

  11. says

    Dear Maureen, I love old cookbooks too. They are so “real”. The food is not low fat or low cal it is just full robust cooking. It is also nostalgic. It reminds me of growing up.
    I would take the cookbook to bed with me too and love reading the recipes.
    The chicken wings look well worth the time. They look delicious. blessings dearest and hugs, Catherine xoxo

  12. says

    Congratulations, how exciting!!! I am sure you will do amazing! I did the challenge last year and the most important thing is the brewing… then perhaps the sustainability, local produce and bringing out the Dilmah tea in your dish. I hope you do awesomely :)

    Gourmet Getaways recently posted..Malaysia Truly Asian Cuisine

    • says

      I’m learning tea brewing from May King Tsang.. she’s good at mayking tea :) It’s bread pudding so I don’t know of any local wheat I could grind but I can buy Maleny cream. :) Thanks for the tips

    • says

      Hi Marjory and thanks so much for stopping by and leaving a comment. It means so much to me. I’m off to visit your Zucchini Ribbons in garlic and rosemary!

    • says

      I know what you mean. My oldest cookbooks that belonged to my mother have almost no photos at all. Photos are so easy to come by these days I suppose.

    • says

      I thought twice about the horseradish and pineapple and I’ll admit that I tried it with a bit less than it called for but I would put the full amount in next time.

  13. says

    The idea of this wing glaze makes me go bananas. I am bookmarking this recipe for the next BBQ. I just skimmed the ingredient list again and saw your are adding a boost with some horseradish. I like. I like! :)

  14. says

    Maureen, as a former Minnesotan (Land O’Lakes), I can identify with your penchant for their butter… sigh. Older cookbooks are a delight, too — glad you found some new ones to play with. Best wishes on your tea brewing. I have no doubt yours will be spot on!

  15. says

    Wow, congratulations on being selected as a finalist!! Well done. :) I adore cookbooks too… have a little addiction in buying them. :) Now I see something else I would be addicted to … these amazing looking wings. I could eat that whole plate. :)


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