These Pineapple Cowboy Candy Chicken Wings are the perfect blend of sweet, spicy, and tangy. A pineapple-infused glaze adds a tropical twist to classic chicken wings, while jalapeños bring a bold kick that keeps every bite exciting. Whether you’re hosting a game day, a backyard BBQ, or just craving something flavorful, these wings are an easy and crowd-pleasing choice. Best of all, they bake in the oven for a crispy finish without deep frying.
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Ingredients
- 1.5 lbs chicken wings
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 2 jalapeños, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 cup soy sauce
- 1/2 tsp black pepper
- 1 tbsp olive oil (for greasing)
Instructions For Pineapple Cowboy Candy Chicken Wings
Step 1: Prep the Wings
Preheat the oven to 400°F (200°C). Rinse the wings and pat dry with paper towels. Place them in a large bowl.
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Step 2: Make the Marinade
In a separate bowl, whisk together pineapple juice, brown sugar, jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until the sugar dissolves.
Step 3: Marinate
Pour the marinade over the wings and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
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Step 4: Prep for Baking
Line a baking sheet with foil and place a wire rack on top. Grease the rack lightly with olive oil.
Step 5: Arrange the Wings
Remove wings from the marinade and place them in a single layer on the rack. Reserve the marinade.
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Step 6: Bake
Bake for 25–30 minutes until golden brown and crispy. Halfway through, brush wings with reserved marinade.
Step 7: Broil (Optional)
For extra crispiness, broil for 3–5 minutes, watching closely to prevent burning.
Step 8: Serve
Let wings rest for a few minutes, then serve warm. Garnish with extra jalapeños or green onions if desired.
Pro Tips
- Dry wings well before marinating to help them crisp up in the oven.
- Use a wire rack to allow air circulation and prevent soggy bottoms.
- Broil at the end for a perfectly caramelized glaze.
Why This Recipe Works
This recipe hits all the right notes: sweet pineapple, smoky spices, and spicy jalapeños. Baking the wings on a rack creates a crispy texture without frying, while the glaze caramelizes into a sticky, irresistible coating. It’s a great option for easy entertaining or a fun weeknight dinner.
Substitutions & Variations
- Gluten-free: Replace soy sauce with tamari.
- Lower sugar: Use a sugar substitute like stevia or monk fruit.
- Less heat: Remove jalapeño seeds or use only 1 pepper.
- Extra fruity: Add crushed pineapple to the marinade.
- Smokier flavor: Swap smoked paprika for chipotle powder.
Make-Ahead, Storage & Reheating Guide
- Make-ahead: Marinate wings overnight for deeper flavor.
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for 10–15 minutes until heated through.
- Freezing: Freeze cooked wings for up to 2 months.
Serving Ideas For Pineapple Cowboy Candy Chicken Wings
- Serve with ranch or blue cheese dressing
- Pair with coleslaw or a fresh garden salad
- Add tortilla chips and salsa for a party platter
- Enjoy with iced tea or a cold beer
Nutrition (Per Serving Estimate)
Calories: 300
Sugar: 10g
Sodium: 600mg
Fat: 15g
Protein: 25g
Frequently Asked Questions
Q: Can I use frozen wings?
A: Yes, just thaw them completely before marinating for best results.
Q: Can I make this in an air fryer?
A: Absolutely! Cook at 400°F for 20–25 minutes, flipping halfway.
Q: What if my wings aren’t crispy?
A: Make sure they’re dry before baking and space them out on a rack. Broiling at the end helps too.
These Pineapple Cowboy Candy Chicken Wings are the perfect balance of sweet and spicy, with a tangy glaze that caramelizes beautifully in the oven. They’re easy to prepare, great for gatherings, and full of flavor. Whether you’re hosting friends or craving a bold snack, these wings deliver.
Pineapple Cowboy Candy Chicken Wings
Equipment
- Oven
- baking sheet
- wire rack
- Mixing bowls
- Whisk
Ingredients
- 1.5 lbs chicken wings
- 0.5 cup pineapple juice
- 0.5 cup brown sugar
- 2 jalapeños, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.25 cup soy sauce
- 0.5 tsp black pepper
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat the oven to 400°F (200°C). Rinse the chicken wings, pat dry thoroughly, and place them in a large bowl.
- In a separate bowl, whisk together pineapple juice, brown sugar, jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until the sugar dissolves.
- Pour the marinade over the wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with olive oil.
- Remove wings from the marinade and arrange them in a single layer on the rack. Reserve the marinade.
- Bake for 25–30 minutes until golden and crispy, brushing with reserved marinade halfway through.
- Optional: Broil for 3–5 minutes for extra crispiness, watching closely to prevent burning.
- Let the wings rest briefly, then serve warm garnished with extra jalapeños or green onions if desired.
Notes
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