Creating these Sticky Pineapple-Teriyaki Chicken Wings is simple if you follow these steps:

1. Prepare the Marinade: In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, honey, ginger, garlic, and sesame oil. Whisk until the sugar is dissolved.
2. Marinate the Wings: Place chicken wings in a large resealable plastic bag. Pour the marinade over the wings, seal the bag, and refrigerate for at least 30 minutes. For best results, marinate for 2-4 hours.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easier cleanup and place a wire rack on top.
4. Prepare the Sauce: In a small saucepan over medium heat, bring the remaining marinade to a boil. In a separate small bowl, mix cornstarch and water until smooth. Slowly add this mixture to the boiling marinade, stirring constantly until the sauce thickens. Remove from heat.
5. Arrange the Wings: Remove the wings from the marinade and place them on the wire rack. Discard the marinade used for marinating.
6. Bake the Wings: Bake the wings in the preheated oven for 30-35 minutes, or until golden brown and crispy, turning halfway through.
7. Glaze the Wings: In the last 5-10 minutes of baking, brush the thickened teriyaki sauce over the wings for a sticky glaze.
8. Garnish: Once cooked, remove the wings from the oven and sprinkle with chopped green onions and sesame seeds.
9. Serve: Serve the wings hot with additional teriyaki sauce on the side for dipping.

Following these steps will lead you to delicious, sticky wings that everyone will love!