Polynesian Glazed Wings

Have you ever received one of those gifts that you knew had good intentions, but secretly wondered the real meaning behind them? Like the time you received a big basket of hair care products for dry and damaged hair. Or the time a distant relative spent months knitting you a special sweater. Only to find out your name was spelled wrong on the front. By the way, there is no “e” in my name.

That’s what I wondered as I peeled back the brightly colored wrapping paper to reveal a dieter’s cookbook. But as I flipped through the pages, I became increasingly more inspired by many of the recipes. They seemed to be flavorful and simple-to-prepare. This recipe was the first from the book and these wings were unbelievably delicious! You would be crazy not to serve a bucket full of these sticky and sweet delights at your next Super Bowl party. Best of all, no one will know they came for a dieter’s cookbook.

Polynesian Glazed Wings
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 4-6 people
  • 3 lbs. (about 30 pieces) chicken wing drummettes, unbreaded
  • ½ cup brown sugar
  • 1 Tbl. cornstarch
  • 2 tsp. fresh ginger, grated
  • ½ tsp. crushed red pepper
  • ½ cup pineapple juice
  • ½ cup water
  • 2 Tbl. soy sauce, low sodium
  • ¼ cup green onions, chopped
  • cooking spray
  • salt and pepper
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken drummettes on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees for 30 – 35 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices.
  2. Combine the brown sugar, cornstarch, ginger, red pepper, pineapple, water and soy sauce in a small sauce pan. Cook over medium high heat for 3 – 6 minutes until thickened. Spoon the glaze over all sides of the chicken and bake for an additional 1 – 2 minutes. Garnish with chopped green onions for added color, texture and flavor.
Author's Note
I made these using fresh chicken wings. To help speed the cooking process, I separated the chicken sections at the joints and discarded the wing tips. These can be made with defrosted wing drummettes, but I found fresh wings offer the most flavors. Also, the white bowl and lid was a gift from my friend Jimmy. He bought it at Crate and Barrel in Chicago. Adapted from Better Homes & Gardens New Dieter’s Cookbook.

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  • I love these wings. I saw these for the first time one serious eats and I couldn’t wait to try them. I add extra red pepper because I like spicy sweet but what I really love about these wings are that they are never boring. My boyfriend loved them on superbowl and I think i am going to make them again tonight!

  • I am not a fan of chicken at all, in fact, it makes me gag. However, after seeing this photograph, I was amazed and very curious. Sure enough, I cooked them on a whim… my boyfriend devoured them… and even more shocking, I nibbled down a few myself. Now, it’s always this recipe is a huge request for all those card game and sports parties. Thanks!

  • My first visit to your blog and I KNOW it won’t be the last. Cory – your pictures are phenomenal. Now, this recipe looks interesting. I’m a sucker for great poly food and polynesian cooking is not known to be *ahem* diet friendly. This seems like a great alternative!

  • These look great… and I have to laugh about the gift. Years ago my husband gave me a bathroom scale for Christmas! He was so excited because it had memory buttons for up to 4 people (mom, dad, 2 kids). He said “when you get on the scale it will automatically tell you how much you’ve lost or gained from the last time.” Hmmmm…. (He’s never given me anything remotely like this before or since so I’ve chalked it up to some momentary judgment lapse.) The thing is, I really DO like the scale. Now anyway.

  • All diets aren’t bad. 🙂 Those wings sounds lip-lickin’ delicious. And as usual, your photography never ceases to amaze.

  • As I wrote on Flickr this looks delicious and the great discover for me… it’s diet ;))
    I’ll do it one of this days and put it on the blog with the credits, if you don’t mind.
    By the way the white bowl is beautiful.
    Regards and happy new year.

  • What a wonderful recipe! I must say that this is fresh new take on the same boring old chicken wing. The only comment I would make on the recipe would be to forget the cooking spray on the wings (I am not a fan of cooking sprays), but to start your oven off hotter, like 450•F, then turn the oven down to the temp in the recipe after 10 minutes to get the browning you desire. Toss your wings in a metal bowl with salt and pepper first, add a touch of oil, then lay them out.

    All in all, a nice recipe!