Ingredients
• 2 lbs (900g) chicken wings, split and tips removed
• 1 tbsp olive oil or melted coconut oil
• Salt & pepper to taste
For the Caribbean glaze:
• ½ cup crushed pineapple, drained (reserve juice!)
• ¼ cup pineapple juice (from can or fresh)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or brown sugar
• 1–2 tsp jerk seasoning (or homemade: ½ tsp each allspice, garlic powder, onion powder; ¼ tsp cinnamon, cayenne, thyme)
• ½ tsp smoked paprika
• 1 clove garlic, minced
• ½ tsp fresh ginger, grated
• Optional: 1 small habanero or jalapeño, finely minced (for extra heat)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or use a wire rack.
- Toss chicken wings with olive oil, salt, and pepper. Arrange in a single layer.
- Bake 35–40 minutes, flipping halfway, until golden and crispy.
- While wings bake, make the glaze: In a small saucepan, combine crushed pineapple, pineapple juice, soy sauce, honey, jerk seasoning, smoked paprika, garlic, ginger, and chili (if using). Simmer 5–7 minutes until slightly thickened.
- Remove wings from oven. Pour off excess fat if needed.
- Toss hot wings in the warm glaze until fully coated.
- Return to oven and broil 2–3 minutes for a sticky, caramelized finish.
- Serve hot with lime wedges, rice, or a tropical slaw!
✨ Perfect for:
• Game day gatherings
• Summer BBQs
• Taste of the islands at home
💡 Make ahead: Glaze can be made 2 days in advance. Store in the fridge and reheat before tossing.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 4 , Calories : 320 , Net Carbs: 14g , Fats: 18g , Protein: 26g