Pineapple Cowboy Candy Chicken Wings Recipe
Introduction
Pineapple Cowboy Candy Chicken Wings offer a sweet, spicy, and smoky flavor combination that’s sure to impress. These wings are marinated in a vibrant blend of pineapple juice, brown sugar, and jalapeños, then baked to crispy perfection. Perfect for game day or a fun gathering with friends.
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 everything is well mixed.
- Step 3: Pour the marinade over the chicken wings and 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 to prevent sticking.
- Step 5: Remove wings from the marinade, letting excess liquid drip off. Arrange them in a single layer on the wire rack. Reserve the marinade for later use.
- Step 6: Bake the wings for 25-30 minutes until golden brown and crispy. Halfway through baking, brush the wings with some of the reserved marinade.
- Step 7: For extra crispiness, switch the oven to broil during the last 3-5 minutes of cooking. Watch carefully to avoid burning.
- Step 8: Remove wings from the oven and let rest for a few minutes. Serve warm, garnished with additional chopped jalapeños if desired.
Tips & Variations
- For milder wings, reduce the jalapeños or remove the seeds before chopping.
- Use fresh pineapple chunks in the marinade for an extra fruity twist.
- Try substituting honey for brown sugar for a different sweetness profile.
- Grill the wings instead of baking for a smoky outdoor flavor.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken drumsticks instead of wings?
Yes, chicken drumsticks work well with this marinade and cook similarly, though they may require a slightly longer cooking time.
Is it necessary to marinate the wings?
Marinating allows the flavors to penetrate the meat, making the wings more flavorful and tender, but if you’re short on time, you can cook them immediately after tossing with the sauce.
PrintPineapple Cowboy Candy Chicken Wings Recipe
These Pineapple Cowboy Candy Chicken Wings are a flavorful and slightly spicy baked wing recipe featuring a sweet and tangy marinade made from pineapple juice, brown sugar, jalapeños, and savory spices. Perfectly crispy on the outside and juicy inside, they make a delicious appetizer or game-day treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- 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 prep chicken 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 the wings in a large mixing bowl to prepare for marination.
- Make the marinade. In a separate bowl, combine pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk the mixture well until the brown sugar completely dissolves and the ingredients are fully blended.
- Marinate the wings. Pour the prepared marinade over the chicken wings in the mixing bowl. Toss the wings well to ensure they are evenly coated with the marinade. Cover the bowl securely with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor infusion.
- Prepare baking setup. Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with olive oil to prevent sticking and promote even cooking.
- Arrange wings on rack. Remove the wings from the marinade, allowing excess liquid to drip off. Arrange the wings in a single layer on the greased wire rack. Keep the remaining marinade reserved for basting later.
- Bake the wings. Place the baking sheet with wings into the preheated oven. Bake for 25-30 minutes until the wings turn golden brown and crispy, brushing them with some reserved marinade halfway through the cooking time to enhance flavor and moisture.
- Broil for crispiness (optional). For extra crispy skin, switch the oven to broil during the last 3-5 minutes of cooking. Keep a close watch to prevent burning.
- Rest and serve. Remove the wings from the oven and let them rest for a few minutes. Serve warm, optionally garnished with additional chopped jalapeños for an extra kick.
Notes
- Marinating the chicken wings longer (up to 2 hours) intensifies the flavor.
- Use a wire rack on a foil-lined baking sheet to allow heat circulation and fat drainage for crispy wings.
- The broil step is optional but highly recommended for that perfect crisp.
- Adjust jalapeño quantity based on your preferred spice level.
- The reserved marinade is used to baste during cooking but should not be used as a raw sauce unless boiled first.
Keywords: chicken wings, pineapple wings, cowboy candy wings, baked chicken wings, spicy sweet wings, pineapple jalapeño wings
