Pineapple Cowboy Candy Chicken Wings

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Preheat your oven to 400°F (200°C).
Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
In a separate bowl, combine the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk until the brown sugar is dissolved.
Pour the marinade over the chicken wings. Toss to coat, cover with plastic wrap, and let marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with olive oil.
Remove the wings from the marinade and place them in a single layer on the wire rack. Reserve the marinade.
Bake the wings for 25-30 minutes, brushing with reserved marinade halfway through cooking.
For extra crispiness, switch the oven to broil for the last 3-5 minutes.
Let the wings rest for a few minutes before serving warm, garnished with additional chopped jalapeños if desired.

For deeper flavor, consider marinating overnight. Adjust jalapeño quantity for spice preference.