Ingredients:

  • 2 lbs bone-in chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup fresh pineapple juice
  • 0.5 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 0.5 cup grilled pineapple chunks for garnish

Instructions:

  1. Pat the chicken wings extremely dry with paper towels. In a large bowl, toss the wings with the baking powder, salt, and pepper until evenly and thinly coated.
  2. Arrange wings in a single layer on a wire rack set over a baking sheet. Cook at 400°F (200°C) for 25 minutes, flipping halfway through, until the skin is golden brown and shattered-crisp.
  3. While wings cook, combine pineapple juice, soy sauce, honey, ginger, garlic, and sesame oil in a saucepan. Simmer over medium-high heat until the liquid reduces by half into a thick, syrupy glaze. Toss the crispy wings in the glaze and garnish with pineapple chunks.