Ingredients:

  • 2.5 lbs (1.13 kg) chicken wings, drumettes and wingettes separated
  • 1 tbsp olive oil (15 ml)
  • 1 tsp salt (5 ml)
  • ½ tsp black pepper (2.5 ml)
  • 1 tsp garlic powder (5 ml)
  • ½ tsp onion powder (2.5 ml)
  • 1 cup (240 ml) pineapple juice
  • ½ cup (120 ml) crushed pineapple, drained well
  • ¼ cup (60 ml) brown sugar, packed
  • 2 tbsp soy sauce (30 ml)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1 tbsp Jamaican jerk seasoning
  • 1 tbsp cornstarch (7.5 g)
  • 1 tbsp cold water (15 ml)
  • 1 tbsp unsalted butter (14 g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chicken wings with olive oil, salt, pepper, garlic powder, and onion powder in a large bowl.
  2. Arrange wings in a single layer on a baking sheet lined with parchment paper or foil. Bake for 30 minutes.
  3. While wings are baking, combine pineapple juice, crushed pineapple, brown sugar, soy sauce, apple cider vinegar, and jerk seasoning in a small saucepan.
  4. Bring the glaze to a simmer over medium heat.
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry. Add the slurry to the simmering glaze and whisk constantly until thickened, about 1-2 minutes.
  6. Remove from heat and stir in the butter until melted and incorporated.
  7. Remove wings from the oven and brush generously with the pineapple glaze.
  8. Return the wings to the oven and bake for an additional 10-15 minutes, or until the glaze is sticky and caramelized, and the internal temperature of the chicken reaches 165°F (74°C).
  9. Let cool slightly before serving. Garnish with chopped cilantro or green onions, if desired.