Busy moms: you need dinners that feel special but do not eat your evening. Pineapple Cowboy Candy Chicken Wings give you bright pineapple, sticky-sweet brown sugar, and a gentle jalapeño kick that kids and adults can enjoy. Pineapple Cowboy Candy Chicken Wings come together with short marinating time and hands-off baking, so you spend less time cooking and more time at the table.
If you enjoy easy weeknight swaps, try our cowboy butter chicken linguine for another family-friendly option.
Why You Will Love This Recipe
Pineapple Cowboy Candy Chicken Wings work because they balance sweet, salty, and a touch of heat. The pineapple juice tenderizes while brown sugar caramelizes in the oven, giving wings a sticky glaze without frying.
Prep stays simple. You whisk a quick marinade, toss the wings, and let them sit for 30 minutes. Bake on a rack so air circulates and skin crisps up. That means less babysitting at the stove and a lot less mess.
This recipe also stretches well for picky eaters. Remove seeds from the jalapeños for milder flavor, or serve extra marinade on the side for adults who want a spicier bite. Pineapple Cowboy Candy Chicken Wings hit that sweet-savory spot most kids love.
How to Make Pineapple Cowboy Candy Chicken Wings
Ingredients
1.5 lbs chicken wings, 1/2 cup pineapple juice, 1/2 cup brown sugar, 2 jalapeños, finely chopped, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/4 cup soy sauce, 1/2 teaspoon black pepper, 1 tablespoon olive oil (for greasing)
Directions
- Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
- In a separate bowl, combine the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk until the brown sugar is dissolved and the ingredients are well mixed.
- Pour the marinade over the chicken wings in the mixing bowl. Toss the wings to ensure they are evenly coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with olive oil.
- Remove the wings from the marinade, allowing any excess liquid to drip off. Place them in a single layer on the wire rack. Reserve the marinade for later use.
- Place the baking sheet in the preheated oven and bake the wings for 25-30 minutes, or until they are golden brown and crispy. Brush the wings with some of the reserved marinade halfway through cooking.
- If desired, switch the oven to broil for the last 3-5 minutes of cooking for extra crispiness.
- Once done, remove the wings from the oven and let them rest for a few minutes. Serve warm, garnished with additional chopped jalapeños if desired.
Pineapple Cowboy Candy Chicken Wings
These Pineapple Cowboy Candy Chicken Wings combine sweet pineapple and sticky brown sugar with a gentle jalapeño kick, making them a family-friendly dinner that’s quick and easy to prepare.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs chicken wings
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 2 jalapeños, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup soy sauce
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
- In a separate bowl, combine the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk until the brown sugar is dissolved and the ingredients are well mixed.
- Pour the marinade over the chicken wings in the mixing bowl. Toss the wings to ensure they are evenly coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with olive oil.
- Remove the wings from the marinade, allowing any excess liquid to drip off. Place them in a single layer on the wire rack. Reserve the marinade for later use.
- Place the baking sheet in the preheated oven and bake the wings for 25-30 minutes, or until they are golden brown and crispy. Brush the wings with some of the reserved marinade halfway through cooking.
- If desired, switch the oven to broil for the last 3-5 minutes of cooking for extra crispiness.
- Once done, remove the wings from the oven and let them rest for a few minutes. Serve warm, garnished with additional chopped jalapeños if desired.
Notes
Cool the wings completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a 375°F oven for 8–10 minutes so the skin crisps back up.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
How to Serve
Serve Pineapple Cowboy Candy Chicken Wings with simple sides that kids already love. Try carrot sticks and ranch, a big green salad, or steamed rice to soak up extra glaze. For a casual dinner, plate wings with tortilla chips and a small bowl of extra warmed marinade for dipping.
If you want another citrus-forward family favorite, see our quick 3-ingredient orange chicken for an easy side or alternative main.
How to Store
Cool the wings completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a 375°F oven for 8–10 minutes so the skin crisps back up.
You can also freeze cooked wings on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Tips and Variations
- Reduce heat: remove jalapeño seeds to make Pineapple Cowboy Candy Chicken Wings milder for young children.
- Make it crispier: transfer wings to a preheated oven-safe skillet for the last 5 minutes to increase contact heat.
- Add crunch: sprinkle chopped green onions and sesame seeds before serving.
- Make ahead: marinate in the morning and bake after work. That hands-off window gives you a head start on dinner.
FAQs
Q: Can I use drumettes instead of wings?
A: Yes. Drumettes work the same and may bake slightly longer. Check for an internal temperature of 165°F.
Q: Do I need to discard the leftover marinade?
A: Do not use raw marinade unless you boil it first. Bring the reserved marinade to a boil for a few minutes before brushing at the end.
Q: Can I grill these instead of baking?
A: Absolutely. Grill over medium heat and brush with reserved, boiled marinade until cooked through and slightly charred.
Conclusion
Pineapple Cowboy Candy Chicken Wings give you quick prep, sticky-glazed flavor, and a kid-friendly sweet heat that works for busy weeknights. Save this recipe and try it when you want a simple dinner that feels a little special.
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