Follow these simple steps to create Sticky Pineapple-Teriyaki Chicken Wings that are sure to impress:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Prepare Chicken: Pat chicken wings dry using paper towels to ensure they become crispy when baked. Season with salt and pepper.
3. Make Marinade: In a medium bowl, whisk together the pineapple juice, teriyaki sauce, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until combined.
4. Marinate Chicken: Place the chicken wings in a large resealable bag or bowl. Pour the marinade over the wings, ensuring they are well coated. Seal the bag (or cover the bowl) and refrigerate for at least 30 minutes (or up to overnight for more flavor).
5. Bake Chicken: Arrange the marinated wings in a single layer on the prepared baking sheet. Reserve excess marinade. Bake for 30-35 minutes, turning once halfway through cooking.
6. Glaze Wings: While the wings are baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat and let simmer for about 5-7 minutes until slightly thickened.
7. Coat and Finish: Once the wings are golden and crispy, remove them from the oven. Brush the thickened glaze over the cooked wings, returning them to the oven for an additional 5 minutes.
8. Garnish: Remove from the oven and transfer the sticky wings to a serving dish. Sprinkle sesame seeds and chopped green onions over the top for garnish.

These steps will guide you in creating these delicious wings effortlessly!