Pineapple Cowboy Candy Chicken Wings
A comforting and simple recipe that combines sweet, salty, and spicy flavors, perfect for family gatherings.
Ingredients
Main Ingredients
- 1.5 lbs chicken wings
- 1/2 cup pineapple juice (Fresh or canned)
- 1/2 cup brown sugar (Deepens caramel notes during baking)
- 2 jalapeños, finely chopped (Remove seeds for milder heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup soy sauce (Can substitute with Worcestershire sauce)
- 1/2 teaspoon black pepper
For Greasing
- 1 tablespoon olive oil (For greasing the wire rack)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rinse the chicken wings under cold water and pat them dry with paper towels.
- In a large mixing bowl, combine the wings and marinate with the other ingredients.
Marinating
- In a separate bowl, whisk together the pineapple juice, brown sugar, jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until well mixed.
- Pour the marinade over the chicken wings and toss to ensure they are fully coated. Cover and let marinate for at least 30 minutes, or up to 2 hours.
Baking
- Line a baking sheet with aluminum foil and place a wire rack on top. Grease the rack lightly with olive oil.
- Remove the wings from the marinade and place them in a single layer on the wire rack. Reserve the marinade for later. Bake for 25-30 minutes or until golden brown and crispy.
Broiling (optional)
- If desired, switch the oven to broil for the last 3-5 minutes for extra crispiness.
Serving
- Remove from the oven and let the wings rest for a few minutes before serving. Garnish with extra chopped jalapeños if desired.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.