Ingredients:

  • 2.5 lbs chicken wings, drumettes and wingettes separated
  • 1 cup pineapple juice
  • 1/2 cup packed light brown sugar
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 scotch bonnet pepper, seeded and finely minced (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil

Instructions:

  1. Whisk together all marinade ingredients in a large mixing bowl until well combined.
  2. Add the chicken wings to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or up to overnight.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  4. Arrange the marinated chicken wings in a single layer on the prepared baking sheet, discarding excess marinade.
  5. Bake for 20 minutes, then flip the wings and bake for another 20-25 minutes, or until the chicken is cooked through and the skin is golden brown and slightly crispy. The internal temperature should reach 165°F (74°C).
  6. For extra crispy skin, broil the wings for the last 2-3 minutes, watching carefully to prevent burning.
  7. Remove the wings from the oven and let them rest for a few minutes before serving.