Go Back
Pineapple Cowboy Candy Chicken Wings

Pineapple Cowboy Candy Chicken Wings

Get ready to elevate your appetizer game with these Pineapple Cowboy Candy Chicken Wings! This recipe delivers a tantalizing balance of sweet pineapple and spicy "cowboy candy" (candied jalapeños), creating a flavor explosion that will have everyone reaching for more. Perfect for game days, parties, or simply a delicious weeknight treat, these wings are incredibly easy to make and guaranteed to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Glaze Simmer Time 5 minutes
Servings: 6 servings
Course: Appetizer, Chicken Wings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 - 3 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup pineapple preserves or jam
  • 1/4 cup chopped cowboy candy (candied jalapeños, with a little brine)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or other hot sauce optional, for extra heat
  • Fresh cilantro, chopped for garnish
  • Sesame seeds for garnish

Equipment

  • - Baking Sheet
  • Saucepan
  • Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy wings!
  2. In a large bowl, toss the dried chicken wings with olive oil, salt, black pepper, garlic powder, and onion powder. Ensure each wing is evenly coated.
    2.5 - 3 lbs chicken wings, separated into flats and drumettes, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
  3. Place the seasoned chicken wings in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the wings instead of helping them crisp up. If necessary, use two baking sheets.
  4. Bake the wings for 20-25 minutes, or until they are starting to turn golden brown and are about halfway cooked.
  5. While the wings are roasting, prepare the glaze. In a medium saucepan, combine the pineapple preserves or jam, chopped cowboy candy (including a tablespoon or two of the brine for extra zing), soy sauce, rice vinegar, and sriracha (if using).
    1/2 cup pineapple preserves or jam, 1/4 cup chopped cowboy candy (candied jalapeños, with a little brine), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha or other hot sauce
  6. Heat the glaze mixture over medium heat, stirring occasionally, until it comes to a gentle simmer and the preserves have melted and the cowboy candy is softened. Let it simmer for about 5 minutes, allowing the flavors to meld and the glaze to thicken slightly.
  7. After the initial 20-25 minutes of baking, carefully flip the chicken wings. Brush or spoon a generous amount of the pineapple cowboy candy glaze over each wing.
  8. Return the baking sheet to the oven and continue baking for another 20-25 minutes, or until the wings are fully cooked, golden brown, and the glaze is sticky and caramelized. For an extra sticky finish, you can brush on another layer of glaze during the last 5-10 minutes of baking.
  9. Once cooked to perfection, remove the wings from the oven and let them rest for a few minutes on the baking sheet. This allows the glaze to set slightly.
  10. Transfer the Pineapple Cowboy Candy Chicken Wings to a serving platter. Garnish generously with fresh chopped cilantro and sesame seeds. Serve hot and watch them disappear!
    Fresh cilantro, chopped, Sesame seeds

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or air fryer for best results.
QR Code linking back to recipe