Pineapple Cowboy Candy Chicken Wings
These sweet-and-savory chicken wings feature a delicious glaze made with pineapple juice, brown sugar, and jalapeños for a perfect finger food that’s great for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs chicken wings (split into flats and drumettes if desired)
- 0.5 cup pineapple juice (fresh or canned) Fresh adds brightness; canned works fine and is sweeter.
- 0.5 cup brown sugar (light or dark) Honey or maple syrup can replace some sugar for a different caramel character.
- 2 jalapeños, finely chopped Remove seeds for milder heat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.25 cup soy sauce Use low-sodium if watching salt; swap with tamari or coconut aminos for gluten-free options.
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil For greasing the rack.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Lightly brush the rack with olive oil.
- Rinse the chicken wings under cold water and pat completely dry with paper towels.
- In a separate bowl, whisk together pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until the sugar dissolves.
- Pour the marinade over the wings. Toss to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
- Remove wings from the fridge. Let excess marinade drip off and place wings in a single layer on the prepared wire rack. Reserve the leftover marinade.
Cooking
- Bake for 25–30 minutes, flipping or rotating the pan once if your oven runs uneven. Halfway through, brush wings with some reserved marinade to build glaze.
- For extra-crispy skin, switch the oven to broil for the last 3–5 minutes—watch closely to prevent burning.
- Remove from oven and let rest 3–5 minutes. Garnish with extra chopped jalapeño if desired and serve warm.
Notes
Always check that wings reach an internal temperature of 165°F (74°C) with an instant-read thermometer. Store cooled wings in an airtight container up to 3–4 days. For best texture, reheat in a preheated 375°F (190°C) oven for 8–12 minutes until hot.