Pineapple Cowboy Candy Chicken Wings Recipe
These Pineapple Cowboy Candy Chicken Wings deliver a perfect balance of sweet, spicy, and smoky flavors. Marinated in a tropical pineapple and brown sugar blend with a kick from jalapeños and smoked paprika, these wings are baked until crispy and glazed with a sticky, flavorful sauce. Ideal for game day or casual gatherings, they offer an exciting twist on classic chicken wings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken Wings
- 1.5 lbs chicken wings
Marinade
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 2 jalapeños, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup soy sauce
- 1/2 teaspoon black pepper
Other
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat and Prepare Wings: Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry thoroughly with paper towels. Place them in a large mixing bowl to prepare for marinating.
- Make the Marinade: In a separate bowl, whisk together the pineapple juice, brown sugar, finely chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until the brown sugar is completely dissolved and the mixture is well combined.
- Marinate the Wings: Pour the marinade over the chicken wings in the bowl. Toss well to ensure each wing is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor absorption.
- Prepare Baking Setup: Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Lightly grease the wire rack with olive oil to prevent sticking.
- Arrange Wings for Baking: Remove the wings from the marinade, allowing any excess liquid to drip off. Place the wings in a single layer on the greased wire rack. Reserve the leftover marinade for basting during cooking.
- Bake the Wings: Bake the wings in the preheated oven for 25 to 30 minutes until they turn golden brown and crispy. About halfway through cooking, brush the wings generously with the reserved marinade to enhance flavor and glazing.
- Optional Broil: For extra crispiness, switch the oven to broil mode during the last 3 to 5 minutes of baking. Keep a close eye to prevent burning.
- Rest and Serve: Once baked to perfection, remove the wings from the oven and allow them to rest for a few minutes. Serve warm, optionally garnished with additional finely chopped jalapeños for an extra kick.
Notes
- Marinate the wings for up to 2 hours for deeper flavor infusion, but avoid marinating longer to prevent the chicken from becoming mushy.
- Using a wire rack while baking promotes even cooking and crispiness by allowing air to circulate around the wings.
- Adjust the number of jalapeños based on your preferred spice level; for milder wings, remove seeds before chopping.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
