Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them thoroughly dry with paper towels to ensure maximum crispiness. Place them in a large mixing bowl.1.5 lbs chicken wings
- In a separate medium bowl, combine the pineapple juice, brown sugar, finely chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk the mixture until the brown sugar has completely dissolved.1/2 cup pineapple juice, 1/2 cup brown sugar, 2 jalapeños, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 cup soy sauce, 1/2 tsp black pepper
- Pour the marinade over the chicken wings. Toss them well to ensure every wing is evenly coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, though 2 hours is recommended for the best flavor infusion.
- Line a large baking sheet with aluminum foil for easy cleanup and place a wire cooling rack on top. Lightly grease the rack with olive oil to prevent the skin from sticking.1 tbsp olive oil
- Remove the wings from the marinade, allowing any excess liquid to drip off. Place them in a single layer on the wire rack, leaving space between each piece. Reserve the remaining marinade.
- Place the baking sheet in the oven and bake for 25-30 minutes. Halfway through the cooking time, use a brush to baste the wings with some of the reserved marinade.
- If you prefer your wings extra crispy and charred, switch the oven to broil for the final 3-5 minutes. Watch them closely to prevent the sugar in the glaze from burning.
- Remove the wings from the oven and let them rest for 5 minutes to allow the glaze to set. Serve warm and enjoy.
Notes
Always ensure the wings are bone-dry before adding the marinade; moisture is the enemy of crispiness. Using a wire rack is essential because it allows hot air to circulate under the wings, preventing them from sitting in their own juices.