Dinner

Pineapple Cowboy Candy Chicken Wings Recipe

ByOlivia Monroe December 15, 2025December 15, 2025

Introduction

Pineapple Cowboy Candy Chicken Wings offer a perfect balance of sweet, spicy, and smoky flavors. These wings are marinated in a tangy pineapple sauce with jalapeños and spices, then baked to golden crisp perfection. They make a delicious appetizer or game day treat everyone will love.

A close-up view of several pieces of golden-brown cooked chicken wings stacked together, showing a shiny, sticky glaze with bits of red chili flakes and small seeds spread evenly across the surface. The wings have a slightly crispy texture with darker charred spots highlighting their cooked edges. The background is a white marbled texture, making the rich color of the wings stand out. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
Step 2: In a separate bowl, combine the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk until the brown sugar is dissolved and the ingredients are well mixed.
Step 3: Pour the marinade over the chicken wings. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 4: Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with olive oil.
Step 5: Remove the wings from the marinade, letting excess drip off. Arrange them in a single layer on the wire rack. Reserve the marinade for later.
Step 6: Bake the wings for 25-30 minutes until golden and crispy. Brush them with the reserved marinade halfway through cooking.
Step 7: For extra crispiness, switch the oven to broil during the last 3-5 minutes, watching closely to prevent burning.
Step 8: Remove the wings from the oven and let them rest a few minutes. Serve warm, garnished with extra chopped jalapeños if you like.

Tips & Variations

For milder heat, remove the seeds from jalapeños before chopping or substitute with a milder pepper.
Use fresh pineapple juice for a brighter flavor, or canned if fresh is unavailable.
Try adding a splash of lime juice or a pinch of cayenne pepper for an extra kick.
If you prefer grilling, cook the wings over medium heat, basting with marinade during cooking.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving as it may make the skin soggy.

How to Serve

The image shows close-up crispy chicken wings coated with a shiny, sticky sauce that has a dark reddish-brown color with visible bits of red chili and black pepper flakes. The wings are tightly packed together, and the texture looks crunchy with a rich glaze that reflects light, making them look juicy and spicy. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken drumettes instead of wings?

Yes, chicken drumettes work well with this recipe and offer a similar cooking time and flavor.

Can I prepare the marinade ahead of time?

Absolutely. You can mix the marinade a day in advance and keep it refrigerated. Just add the jalapeños just before marinating the chicken to keep them fresh.