Pineapple Cowboy Candy Chicken Wings
Pineapple Cowboy Candy Chicken Wings combine sweet pineapple juice, spicy jalapeños, and smoky spices for sticky, caramelized baked wings that are bold, tangy, and irresistible.
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
Dry the wings thoroughly before marinating for crispier results. Adjust jalapeños to control heat, and broil briefly at the end for extra caramelization.