I’m sharing my Honey Barbecue Chicken Wings Recipe that pairs oven-baked wings with a homemade Caribbean pineapple sauce for an unexpectedly bright twist that works as an appetizer, side, or full meal with a simple salad.

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I love the kind of party starter that sneaks up on you. My Caribbean Baked Chicken Wings are basted in a homemade Caribbean pineapple sauce and roasted until the skin is blistered and sticky, so they look fancy but they’re stupid easy.

The sauce leans on crushed pineapple with juice and bright fresh lime juice, and there is a cheeky heat that makes folks pause, then reach for more. I don’t do fuss in the kitchen, and yet these always feel special, like I cheated somehow.

I’ve even burned a batch and still eaten half the tray. Wings Recipe Baked

Ingredients

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Chicken wings: high in protein and fat, filling, great base for bold flavors
Crushed pineapple: sweet, vitamin C and fiber, adds tropical tang and tenderizing juice
Dark brown sugar: deep caramel sweetness, adds moisture and raises carbs noticeably
Soy sauce: salty umami, gives savory depth, cuts need for extra salt
Lime juice: bright acid, low calorie, balances sweet and lifts flavors
Garlic: pungent and savory, low calorie, browns fast and boosts depth
Scotch bonnet: very spicy with fruity notes, use sparingly for heat and aroma
Cornstarch: thickens the glaze without flavor, adds carbs, use small amounts
Butter: adds richness and sheen to sauce, contains saturated fat, tasty in small amounts

Ingredient Quantities

2 1/2 pounds chicken wings

1 tablespoon baking powder (aluminum free)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 cup crushed pineapple with juice

1/2 cup pineapple juice

1/3 cup dark brown sugar packed

1/4 cup low sodium soy sauce

2 tablespoons fresh lime juice

3 cloves garlic minced

1 tablespoon fresh ginger grated

1 small Scotch bonnet or habanero pepper seeded and minced (optional)

1 teaspoon ground allspice

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 tablespoon apple cider vinegar

1 tablespoon cornstarch

2 tablespoons unsalted butter

2 green onions thinly sliced

2 tablespoons chopped fresh cilantro

How to Make this

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1. Preheat oven to 425°F (220°C). Pat 2 1/2 pounds chicken wings very dry with paper towels, then toss with 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon vegetable oil; spread on a wire rack set over a rimmed baking sheet lined with foil or parchment so air can circulate.

2. Roast wings on the middle rack for 20 minutes, then flip and roast another 12 to 18 minutes until golden and mostly crisp; you want them cooked through but we’ll finish the glaze later.

3. While wings roast, make the pineapple sauce: in a saucepan combine 1 cup crushed pineapple with juice, 1/2 cup pineapple juice, 1/3 cup dark brown sugar packed, 1/4 cup low sodium soy sauce, 2 tablespoons fresh lime juice, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 small seeded and minced Scotch bonnet or habanero pepper if using, 1 teaspoon ground allspice, and 1 teaspoon dried thyme (or 1 tablespoon fresh). Stir to combine.

4. Bring sauce to a simmer over medium heat, then lower heat and let it reduce gently for 8 to 12 minutes until it thickens slightly and flavors concentrate; taste and adjust salt or heat.

5. Make a cornstarch slurry by mixing 1 tablespoon cornstarch with about 2 tablespoons cold water until smooth, then whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened. Turn off the heat and whisk in 1 tablespoon apple cider vinegar and 2 tablespoons unsalted butter for shine and balance.

6. Remove the wings from oven once mostly crisp. Brush or toss them generously with about half the warm pineapple sauce, then return to the oven for 6 to 10 minutes at 425°F to set the glaze and caramelize; keep an eye so the sugar doesn’t burn.

7. Take wings out, brush with remaining sauce for a sticky double-coat; if you want extra char, pop them under the broiler 1 to 2 minutes but watch closely. Ensure internal temp is at least 165°F.

8. Transfer wings to a platter, sprinkle with 2 thinly sliced green onions and 2 tablespoons chopped fresh cilantro. Let rest a few minutes so glaze firms up a bit, then serve warm with extra sauce on the side.

Equipment Needed

1. Oven set to 425°F
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet, make sure air can circulate
4. Aluminum foil or parchment paper
5. Large mixing bowl for tossing the wings
6. Measuring cups and measuring spoons
7. Small saucepan for the pineapple glaze
8. Whisk and silicone spatula or wooden spoon
9. Pastry brush and tongs for glazing and flipping
10. Cutting board, sharp knife, paper towels and an instant read thermometer

FAQ

Q: How do I get the wings really crispy? A: Pat the wings very dry, toss them with the aluminum free baking powder, salt and pepper, place them on a wire rack over a baking sheet so air can circulate, and bake at 425°F (220°C) about 40 to 50 minutes, flipping once. Don’t crowd the pan. If you want extra char, broil 1 to 3 minutes at the end, watching closely.

Q: Can I make the sauce less sweet or less spicy? A: Yes. For less sweet, cut the dark brown sugar by half or simmer the sauce down to concentrate tartness, and add a splash more lime or vinegar. For less heat, remove the seeds and membrane of the Scotch bonnet or skip it and use a milder pepper. To make it hotter, add more minced pepper or a pinch of cayenne.

Q: I only have frozen wings, is that ok? A: Totally, but thaw them completely first, pat dry, then follow the same baking steps. If any ice or excess moisture stays, they wont crisp up. You might need an extra 5 to 10 minutes baking time.

Q: My pineapple glaze is too thin, how do I thicken it? A: Make a cornstarch slurry with about 1 tablespoon cornstarch and 2 tablespoons cold water, stir into the simmering sauce until it thickens, about 1 to 2 minutes. Or simmer the sauce longer to reduce it. Finish by stirring in the butter for shine and smoother mouthfeel.

Q: Can I skip the baking powder or replace it with baking soda? A: Don’t use baking soda as a substitute, it will taste off. Baking powder is what helps the skin crisp by raising pH and drying the skin. If you have none, a light dusting of cornstarch plus a longer, hotter bake can help, but results won’t be quite the same.

Q: How do I store and reheat leftovers so they stay crispy? A: Store cooled wings in an airtight container in the fridge up to 3 days. To reheat and keep crisp, use an oven at 375°F (190°C) for 8 to 12 minutes or an air fryer at 350°F for 6 to 8 minutes. Microwaving makes them soggy, so only microwave the sauce if needed and re-glaze after reheating.

Caribbean Baked Chicken Wings Recipe Substitutions and Variations

Baking powder: swap with baking soda and cream of tartar. Use 1/4 tsp baking soda plus 1/2 tsp cream of tartar for every 1 tsp baking powder, mix into the dry wings so it wont clump — helps the skin crisp like the real thing.
Crushed pineapple with juice: use canned pineapple chunks mashed with their juice, or pulse fresh pineapple in a blender. If you wanna change it up try ripe mango plus a splash of pineapple or lime for a different tropical vibe.
Dark brown sugar: use light brown sugar, or white sugar plus molasses. For dark flavor mix about 2 tbsp molasses into 1 cup white sugar (scale down for smaller amounts), gives that deep caramel taste.
Scotch bonnet or habanero pepper: swap for serrano or jalapeño if you want milder heat, remove seeds to cut heat more. Or use 1/4 to 1/2 tsp cayenne powder to add heat without fresh peppers.

Pro Tips

1. Pat the wings bone dry and toss with aluminum free baking powder. For extra crispness chill them uncovered in the fridge for an hour or overnight, its a small extra step but you’ll notice the difference.

2. Roast on a wire rack over a rimmed sheet so air circulates. Dont crowd the pan, crowding makes them steam not crisp, and flip/rotate once so they brown evenly if your oven has hot spots.

3. Concentrate the pineapple sauce slowly, taste as it reduces and add a little more lime or vinegar if it gets too sweet. If you want a silky glaze strain out big chunks, and always mix the cornstarch with cold water first then whisk it in so you dont get lumps.

4. Reserve about half the sauce for a final brush, then return wings to set the glaze and if you want a little char pop them under the broiler 1 or 2 minutes but watch constantly because the sugar will burn fast. Let them rest a few minutes so the glaze firms up and confirm internal temp is at least 165 F.

Caribbean Baked Chicken Wings Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

503

kcal

Equipment: 1. Oven set to 425°F
2. Rimmed baking sheet
3. Wire rack that fits the baking sheet, make sure air can circulate
4. Aluminum foil or parchment paper
5. Large mixing bowl for tossing the wings
6. Measuring cups and measuring spoons
7. Small saucepan for the pineapple glaze
8. Whisk and silicone spatula or wooden spoon
9. Pastry brush and tongs for glazing and flipping
10. Cutting board, sharp knife, paper towels and an instant read thermometer

Ingredients

2 1/2 pounds chicken wings
1 tablespoon baking powder (aluminum free)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup crushed pineapple with juice
1/2 cup pineapple juice
1/3 cup dark brown sugar packed
1/4 cup low sodium soy sauce
2 tablespoons fresh lime juice
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 small Scotch bonnet or habanero pepper seeded and minced (optional)
1 teaspoon ground allspice
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
2 tablespoons unsalted butter
2 green onions thinly sliced
2 tablespoons chopped fresh cilantro

Directions

Preheat oven to 425°F (220°C). Pat 2 1/2 pounds chicken wings very dry with paper towels, then toss with 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon vegetable oil; spread on a wire rack set over a rimmed baking sheet lined with foil or parchment so air can circulate.
Roast wings on the middle rack for 20 minutes, then flip and roast another 12 to 18 minutes until golden and mostly crisp; you want them cooked through but we'll finish the glaze later.
While wings roast, make the pineapple sauce: in a saucepan combine 1 cup crushed pineapple with juice, 1/2 cup pineapple juice, 1/3 cup dark brown sugar packed, 1/4 cup low sodium soy sauce, 2 tablespoons fresh lime juice, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 small seeded and minced Scotch bonnet or habanero pepper if using, 1 teaspoon ground allspice, and 1 teaspoon dried thyme (or 1 tablespoon fresh). Stir to combine.
Bring sauce to a simmer over medium heat, then lower heat and let it reduce gently for 8 to 12 minutes until it thickens slightly and flavors concentrate; taste and adjust salt or heat.
Make a cornstarch slurry by mixing 1 tablespoon cornstarch with about 2 tablespoons cold water until smooth, then whisk it into the simmering sauce and cook 1 to 2 minutes until glossy and thickened. Turn off the heat and whisk in 1 tablespoon apple cider vinegar and 2 tablespoons unsalted butter for shine and balance.
Remove the wings from oven once mostly crisp. Brush or toss them generously with about half the warm pineapple sauce, then return to the oven for 6 to 10 minutes at 425°F to set the glaze and caramelize; keep an eye so the sugar doesn't burn.
Take wings out, brush with remaining sauce for a sticky double-coat; if you want extra char, pop them under the broiler 1 to 2 minutes but watch closely. Ensure internal temp is at least 165°F.
Transfer wings to a platter, sprinkle with 2 thinly sliced green onions and 2 tablespoons chopped fresh cilantro. Let rest a few minutes so glaze firms up a bit, then serve warm with extra sauce on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 272g
Total number of serves: 6
Calories: 503kcal
Fat: 39.3g
Saturated Fat: 12.3g
Trans Fat: 0.2g
Polyunsaturated: 5g
Monounsaturated: 13g
Cholesterol: 151mg
Sodium: 433mg
Potassium: 513mg
Carbohydrates: 22.7g
Fiber: 0.6g
Sugar: 14.2g
Protein: 56.7g
Vitamin A: 200IU
Vitamin C: 15mg
Calcium: 33mg
Iron: 1.8mg

Caribbean Baked Chicken Wings Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Caribbean Baked Chicken Wings Recipe Substitutions and Variations

Pro Tips