Ingredients
Chicken Wings
2½ lb (1.1 kg) chicken wings, split and tips removed
1 tablespoon baking powder (for crispiness)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Pineapple Jalapeño Hot Honey Sauce
½ cup honey
⅓ cup pineapple juice (fresh or canned)
1–2 jalapeños, finely sliced (seeds in for heat, out for mild)
1 tablespoon hot sauce
1 tablespoon apple cider vinegar
1 tablespoon butter
½ teaspoon chili flakes (optional)
Instructions
1. Prep & bake wings
-
Preheat oven to 220°C / 425°F.
-
Pat wings very dry. Toss with baking powder, salt, pepper, and paprika.
-
Arrange on a wire rack over a baking sheet.
-
Bake 40–45 minutes, flipping halfway, until golden and crispy.
(Air fryer: 200°C / 400°F for 20–25 minutes, shaking once.)
2. Make the sauce
-
In a saucepan over medium heat, combine honey, pineapple juice, jalapeños, hot sauce, vinegar, butter, and chili flakes.
-
Simmer 8–10 minutes until slightly thick and glossy.
3. Toss & glaze
-
Transfer wings to a large bowl. Pour hot sauce over wings and toss to coat evenly.
-
Return to oven for 5 minutes to set the glaze (optional but recommended).
4. Serve
-
Garnish with extra jalapeño slices or pineapple bits if desired. Serve hot.
Notes
Crispier wings: Baking powder raises pH for ultra-crisp skin (do not substitute baking soda).
Sweet-heat balance: Add more honey to mellow spice or more jalapeño/hot sauce to crank it up.
Grill option: Finish wings on the grill for smoky flavor.
Dipping sauce: Ranch or blue cheese pairs perfectly.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 520