Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup unsweetened pineapple juice
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup dark brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1/2 cup canned pineapple tidbits, drained
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat oven to 425°F (220°C). Pat chicken wings bone-dry with paper towels. Toss wings with baking powder, salt, and pepper in a large bowl until evenly coated. Arrange on a wire rack set over a rimmed baking sheet. Bake for 35 minutes until skin is visibly bubbling and golden brown.
  2. While wings roast, combine pineapple juice, soy sauce, brown sugar, ginger, garlic, and rice vinegar in a small saucepan. Simmer over medium heat for about 12 minutes until the liquid reduces by half and coats the back of a spoon.
  3. Remove the wings from the oven and toss them in a large bowl with the reduced sauce and 1/2 cup pineapple tidbits. Return the coated wings to the rack and bake for another 8 minutes until the glaze is tacky and caramelized at the edges. Finish by sprinkling 1 tbsp toasted sesame seeds and 2 green onions over the top.