Caribbean Pineapple Baked Chicken Wings

These baked chicken wings are basted in a homemade Caribbean pineapple sauce, then roasted to perfection in the oven. This recipe is so easy and mouth watering, perfect as an appetizer, side dish, or full meal served with a salad.

When my kids were really little, I couldn’t quite get them to like any type of meat, no matter how it was prepared. Then I made baked chicken wings. Game changer. 

They were clearly enthralled with the bones and also the fact I was letting them use their hands without needing utensils. Fast forward all these years later, chicken wings and baby back ribs are two of their all time favorite foods.

Chicken Wings were also what drew me back to full-on carnivore after 12 years of being a vegetarian. They are that good, am I right??

These particular wings are not like the ones deep fried and crispy you get at a bar, though. Instead they are baked and basted in a Caribbean Pineapple Sauce. It’s a flavor explosion of sweet, salty, and a little spicy.

Baked Chicken Wings Recipe Tips

• Using a paper towel, pat the wings dry before baking. This helps with browning and crisping as they cook.
• Reserve some of the sauce before you start basting, so the sauce you use at the end hasn’t touched raw chicken.
• Don’t crowd the pan. Leave enough space in-between each wing, so air can circulate around them for even cooking.
• The sauce can be made up to 5 days ahead of time, cooled completely, then stored in tightly sealed container in the refrigerator.
• These don’t need a dipping sauce, but my homemade Tzatziki Sauce would be a nice touch!
• 1 pound of wings typically results in about 7-8 pieces (depending on their size), so this recipe should feed approximately 7-8 people at 4 pieces per person.

What to Serve with Chicken Wings

Add some delicious sides like these:

• Cucumber Tomato Salad
• Three-Bean Salad
• Garlic Bread

You can never go wrong with baked chicken wings! Fairly inexpensive, meat that falls off the bone, and totally delicious. These are game day food at its best.

Have a lot of napkins at the ready because these are messy. In the best possible way!

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

How To Make Baked Chicken Wings

Caribbean Pineapple Baked Chicken Wings

5 from 1 vote

These baked chicken wings are basted in a homemade Caribbean pineapple sauce, then roasted to perfection in the oven. This recipe is so easy and mouth watering, perfect as an appetizer, side dish, or full meal served with a salad.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings: 8

Ingredients

For the Wings

• 4 pounds chicken wingettes/drumettes , washed and patted dry
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Glaze

• 1/2 cup pineapple preserves
• 1/3 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons barbecue sauce
• 2 tablespoons molasses
• 2 teaspoons jerk seasoning
• 2 teaspoons soy sauce
• 2 teaspoons grated ginger
• 1 teaspoon Sriracha hot sauce
• 1/8 teaspoon kosher salt

Instructions

• Preheat oven to 450 degrees F. Line two baking sheets with foil, then coat with nonstick cooking spray.
• Toss the chicken wings with the salt and pepper and spread on the baking sheets in a single layer.
• Transfer to the oven and cook for 15 minutes.
• In the meantime, make the glaze: Put all the ingredients for the glaze in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until thickened, stirring occasionally, about 10 minutes. Take off the heat, reserving about 1/4 cup for basting.
• Baste each chicken piece with some of the glaze.
• Return to the oven for another 10 minutes; baste again.
• Return to the oven for another 10 minutes (or until the internal temperature registers at least 170 degrees F. Wings should cook for a total of 35-40 minutes and meat should easily come off the bone.)
• Toss cooked wings with the remaining glaze in a large bowl; transfer to a platter and serve hot or at room temperature.

Notes

• The sauce can be made up to 5 days ahead of time, cooled completely, then stored in tightly sealed container in the refrigerator.
• These don’t need a dipping sauce, but my homemade Tzatziki Sauce would be a nice touch!
• 1 pound of wings typically results in about 7-8 pieces (depending on their size), so this recipe should feed approximately 7-8 people at 4 pieces per person.

Nutrition

Calories: 358kcal | Carbohydrates: 21g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 576mg | Potassium: 301mg | Fiber: 1g | Sugar: 16g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Appetizer

Cuisine: American

Keyword: baked chicken wings, chicken wings recipe

Did you make this recipe?Snap a picture and mention @bellyfullblog!