Pineapple Habanero Chicken Wings

Recipe: ½ cup Pineapple Preserves, ½ cup Habanero Jelly, 1 c teriyaki sauce, 1 c chicken stock, 2 tea soy sauce, 2 lbs chicken wings, 1 tbsp smoked paprika, 1 tea garlic powder, ½ tea chili powder,



4/28/20211 min read

Pineapple Habanero Chicken Wings



  • 1⁄3 cup all-purpose flour

  • ½ teaspoon baking soda

  • 1 tablespoon smoked paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1⁄2 teaspoon chili powder (optional)

  • 2 pounds of chicken wings

  • Coarse salt and freshly ground black pepper


  • 1⁄2 cup Pineapple Preserves

  • 1⁄2 cup Habanero Jelly

  • 1 cup teriyaki sauce

  • 1 cup chicken stock

  • 2 teaspoon soy sauce


  1. In a large ziplock bag, combine the flour, baking soda, paprika, salt, black pepper, garlic powder, and chili powder.

  2. Wash wings, cut off extra fat, and pat dry completely.

  3. Toss the wings in the flour mixture in the ziplock bag.

  4. Place the seasoned chicken wings onto a baking sheet in a single layer. Place wings in a refrigerator, uncovered, for at least an hour or preferably overnight. This will dry out the surface of the wings, making them easier to brown and will yield a crispier texture. This is the key to crispy baked wings so be patient.

  5. Preheat the oven to 475°F.

  6. Spray another large-rimmed baking sheet covered with foil with cooking spray. Don’t skip this step as you will regret not coating the foil when your wings stick to the foil.

  7. Place the wings in a single layer on the prepared cookie sheet, skin-side up, and place in the oven.

  8. Roast wings for 20 minutes and then turn wings over. Reduce temperature to 425°F. Continue roasting for 20-25 minutes more or until the wings are cooked through and the internal temperature reaches 180°F.

  9. While the wings bake, make the glaze.  In a small saucepan, bring all the sauce ingredients to a boil over high heat.  Decrease the heat to medium-low and simmer until syrupy, about 10-15 minutes, or until the sauce begins to thicken; keep warm over low heat.

  10. When the wings are done baking, carefully toss them in the Pineapple Preserves glaze and return to the baking sheet.  Alternatively, you can use a basting brush and apply the Pineapple Preserves glaze over the wings.  Don’t forget to glaze both sides.

  11. Preheat oven to broil at 300°F.  Place the wings back in the oven and broil for about 10 minutes, or until the sauce is bubbling and the wings are crispy.

  12. Toss the wings in the remaining Pineapple Preserves glaze and serve.