1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper and set a wire rack on top. This setup helps the wings crisp up without sitting in their own juices.
2. In a large bowl, toss the chicken wings with olive oil, salt, and black pepper. Make sure each wing is evenly coated. This simple step locks in moisture and creates a crispy skin.
3. Arrange the wings in a single layer on the wire rack. Bake for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy. You want that skin to have some crunch—like the kind that makes your kids lick their fingers clean.
4. While the wings bake, prepare the sauce. In a medium saucepan over medium heat, combine pineapple preserves, apple cider vinegar, brown sugar, soy sauce, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper.
5. Stir the sauce mixture constantly and bring it to a gentle simmer. Let it cook for about 8-10 minutes until it thickens slightly into a glossy glaze. If it gets too thick, add a splash of water to loosen it up. The aroma will fill your kitchen with a sweet, smoky scent—one of those moments that remind me why I left the office job to cook at home.
6. Once the wings are crispy, transfer them to a large bowl and pour the warm sauce over them. Toss gently but thoroughly to coat every wing in that sticky, flavorful glaze.
7. Serve immediately, garnished with fresh cilantro or parsley if you like. The contrast of bright herbs adds a fresh pop that balances the sweetness.

One trick I’ve learned from years of cooking with little hands underfoot: prep your sauce while the wings bake to save time. And don’t be afraid to get messy—this recipe is all about those imperfect, joyful moments around the dinner table.