Pineapple Cowboy Candy Wings
These Pineapple Cowboy Candy Wings blend sweet pineapple juice with jalapeño heat and smoky paprika for a crispy, flavorful appetizer perfect for game day or gatherings.
Equipment
- 1 oven
- 1 baking sheet
- 1 wire rack
- 1 mixing bowl
Ingredients
- 1.5 lbs chicken wings
- 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
- 1 tablespoon olive oil for greasing
Instructions
- Preheat the oven to 400°F (200°C). Rinse and pat dry the chicken wings.
- In a bowl, whisk pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until sugar dissolves.
- Pour marinade over wings and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.
- Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with olive oil.
- Arrange wings in a single layer on the wire rack, letting excess marinade drip off. Reserve leftover marinade for basting.
- Bake wings for 25-30 minutes until golden and crispy, basting halfway through with reserved marinade.
- Broil for an additional 3-5 minutes for extra crispiness, watching carefully to prevent burning.
- Remove wings from oven and let rest a few minutes before serving. Garnish with extra chopped jalapeños if desired.
Notes
- Marinate wings up to 2 hours for stronger flavor.
- Using a wire rack helps even cooking and crisp texture.
- Monitor closely while broiling to avoid burning.
- Adjust jalapeños to preferred spice level.
- Boil leftover marinade before using as a dipping sauce.