Creating these Sticky Pineapple-Teriyaki Chicken Wings is simple! Follow these clear steps for success:

1. Prepare the Marinade: In a mixing bowl, combine pineapple juice, teriyaki sauce, soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil.
2. Marinate the Chicken: Place the chicken wings in a large zip-top bag or a glass dish. Pour the marinade over the wings, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
3. Preheat Oven: Preheat your oven to 400°F (200°C).
4. Arrange the Wings: Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated wings on the rack in a single layer.
5. Bake: Bake the chicken wings in the preheated oven for 30-35 minutes, until they are golden brown and fully cooked. Remember to turn them halfway through to ensure even cooking.
6. Glaze and Broil: In the final few minutes, brush extra marinade over the wings and switch the oven to broil. Broil on high for 3-5 minutes to caramelize the glaze. Keep a close eye on them to avoid burning.
7. Garnish: Once cooked and sticky, remove the wings from the oven and let them cool for a minute. Garnish with sliced green onions and sesame seeds before serving.

Follow these steps, and you’ll have sticky, flavorful wings that are perfect for enjoying any day of the week.