1-Getting started with Brown Sugar Pineapple Wings: Begin by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper for easy cleanup. This sets the stage for wings that turn out golden and sticky every time.

2-Next, in a large bowl, mix 120 ml pineapple juice, 60 ml soy sauce, 55 grams brown sugar, 2 cloves garlic (finely minced), and 1 teaspoon freshly grated ginger until the sugar dissolves completely. Add 900 grams chicken wings to this marinade, toss them well to coat, then cover and chill in the fridge for at least 30 minutes or up to 2 to 4 hours for even more flavor.

3-After marinating, take the wings out and arrange them on the baking sheet. Season with salt and black pepper to taste before sliding them into the oven. Bake for 25 to 30 minutes until they’re fully cooked with a nice golden skin. Meanwhile, in another bowl, stir together 8 grams cornstarch and 30 ml water to make a slurry.

4-Pour the leftover marinade into a saucepan, add 60 ml pineapple chunks, and bring it to a simmer. Slowly mix in the cornstarch slurry and cook until the sauce thickens up nicely. For the final touch, toss the hot wings in this sauce and serve right away.