I’m excited to share my Honey Barbecue Chicken Wings Recipe, featuring baked chicken wings basted in a homemade Caribbean pineapple sauce that’s easy to make and perfect as an appetizer, a side, or a full meal.
I never thought baked wings could surprise me until I slathered them with a bright Caribbean pineapple glaze and shoved them in the oven. The tang of pineapple juice cuts through the richness and the minced garlic gives it a real kick, and somehow the edges caramelize into little pockets of sweet heat.
This has become the sauce I reach for when friends come over, a weird mix of Chicken Wings Barbecue Recipe nostalgia and modern Wings Recipe Baked ease. They look fancy, but honestly theyre stupid easy, and every bite makes you wanna know what I did different.
Ingredients
- Chicken wings: Dark meat with skin, high protein, crave-worthy crispy skin when baked
- Pineapple juice: Sweet and tangy adds vitamin C and natural sugars helps tenderize
- Crushed pineapple: Bit of fiber juicy fruit bits boosts sweetness and tropical texture
- Brown sugar: Caramel flavor simple carbs that caramelize and give sticky glaze
- Soy sauce: Salty umami hit adds savory depth and balances sweet flavors
- Lime juice: Bright acid adds zip and cuts richness vitamin C boost
- Garlic: Pungent gives savory punch and aroma has some immune benefits
- Scotch bonnet: Fiery heat little goes far gives Caribbean peppery fruit flavor
- Ginger: Warm spice zesty bite aids digestion and pairs with sweetness
- Thyme: Herbaceous earthy notes classic with allspice and poultry subtle aroma
Ingredient Quantities
- 3 pounds chicken wings
- 1 cup pineapple juice (canned or fresh)
- 1/2 cup crushed pineapple, well drained
- 1/3 cup light brown sugar packed
- 1/4 cup soy sauce
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 small Scotch bonnet or habanero pepper optional
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch optional for thickening
- 2 tablespoons water if using cornstarch
- 2 green onions thinly sliced for garnish optional
How to Make this
1. Preheat oven to 425°F and line a baking sheet with foil, set a wire rack on top if you have one. Pat 3 pounds chicken wings dry, toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, spread in a single layer on the rack.
2. Make the Caribbean pineapple sauce: in a medium saucepan combine 1 cup pineapple juice, 1/2 cup well drained crushed pineapple, 1/3 cup packed light brown sugar, 1/4 cup soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground allspice, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, and the Scotch bonnet or habanero chopped if using plus 1/2 teaspoon cayenne if you want heat; add 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Bring the sauce to a simmer over medium heat, stir often and cook 8 to 12 minutes until it reduces and smells bright and sweet, taste and adjust salt or heat. It’s okay if it’s a bit thin now because you’ll thicken later if you want.
4. If you want a glossy thicker glaze whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth then stir that into the simmering sauce and cook 1 to 2 minutes until it thickens, remove from heat and set aside.
5. Bake the wings on the middle rack for about 25 minutes, then flip each wing so they brown evenly, continue baking another 10 to 20 minutes until skin is golden and the juices run clear (internal temp 165°F). Total bake time usually 35 to 45 minutes depending on wing size.
6. In the last 10 minutes of baking start basting: brush a generous layer of the pineapple sauce on one side, bake 5 minutes, flip the wings and brush again, bake another 5 minutes. This prevents the sugars from burning and builds up sticky layers.
7. For extra caramelization and a sticky finish broil 1 to 2 minutes after basting but watch closely so it doesn’t burn, youll want a few brown spots not charred.
8. Let wings rest 5 minutes, toss in any leftover sauce or serve sauce on the side, garnish with 2 thinly sliced green onions if you like, and serve with a crisp salad or rice.
Equipment Needed
1. Baking sheet lined with foil and a wire rack on top if you have one
2. Paper towels to pat the 3 pounds of wings dry
3. Large mixing bowl for tossing wings with oil and seasonings
4. Medium saucepan for the Caribbean pineapple sauce
5. Measuring cups and spoons (for juice, sugar, soy, spices etc)
6. Whisk for the cornstarch slurry and to finish the sauce
7. Silicone or natural bristle basting brush for glazing
8. Long tongs for flipping and moving hot wings
9. Instant read meat thermometer to check 165°F doneness
FAQ
Caribbean Baked Chicken Wings Recipe Substitutions and Variations
- Pineapple juice: swap with orange juice or mango juice 1:1. If you want that bright tang, add 1 tablespoon lime or white vinegar — just kidding, don’t use an em dash, add 1 tablespoon lime or white vinegar instead.
- Soy sauce: use tamari or coconut aminos 1:1 for a gluten free option. Coconut aminos are a bit sweeter so maybe add a tiny pinch of salt, tamari tastes closest.
- Scotch bonnet/habanero: use jalapeño for milder heat (remove seeds), or 1/2 to 1 teaspoon cayenne or a few dashes of your favorite hot sauce to taste, start small you can always add more.
- Cornstarch: substitute arrowroot powder 1:1, or use 2 tablespoons all purpose flour for every 1 tablespoon cornstarch, or just simmer the sauce longer to reduce and thicken naturally.
Pro Tips
1) Dry and chill the wings first. Pat them super dry, then let them sit uncovered in the fridge for at least an hour (overnight is even better). Dry skin = way crispier skin when baked.
2) Save some sauce before it touches raw chicken. Use that reserved sauce for final glazing or serving, or reheat it to a boil if you baste with the same batch after it touched raw meat. That way you avoid any food-safety issues.
3) Stop sugars from burning by building sticky layers slowly. Brush on glaze only in the last 10 minutes and keep the oven a little lower if you see dark spots. If you want it thicker and glossy, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), add at the end and simmer until glossy.
4) Want super crisp without deep frying? Toss the wings with a teaspoon of baking powder (not baking soda) along with the oil and salt, then bake on a rack. Also use an instant-read thermometer and pull at 165°F, then rest 5 minutes so juices settle.

Caribbean Baked Chicken Wings Recipe
I’m excited to share my Honey Barbecue Chicken Wings Recipe, featuring baked chicken wings basted in a homemade Caribbean pineapple sauce that’s easy to make and perfect as an appetizer, a side, or a full meal.
6
servings
640
kcal
Equipment: 1. Baking sheet lined with foil and a wire rack on top if you have one
2. Paper towels to pat the 3 pounds of wings dry
3. Large mixing bowl for tossing wings with oil and seasonings
4. Medium saucepan for the Caribbean pineapple sauce
5. Measuring cups and spoons (for juice, sugar, soy, spices etc)
6. Whisk for the cornstarch slurry and to finish the sauce
7. Silicone or natural bristle basting brush for glazing
8. Long tongs for flipping and moving hot wings
9. Instant read meat thermometer to check 165°F doneness
Ingredients
-
3 pounds chicken wings
-
1 cup pineapple juice (canned or fresh)
-
1/2 cup crushed pineapple, well drained
-
1/3 cup light brown sugar packed
-
1/4 cup soy sauce
-
2 tablespoons lime juice about 1 lime
-
2 tablespoons vegetable oil
-
2 tablespoons honey
-
3 cloves garlic, minced
-
1 tablespoon grated fresh ginger
-
1 small Scotch bonnet or habanero pepper optional
-
1 teaspoon ground allspice
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 teaspoon smoked paprika
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon cayenne pepper optional
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 tablespoon cornstarch optional for thickening
-
2 tablespoons water if using cornstarch
-
2 green onions thinly sliced for garnish optional
Directions
- Preheat oven to 425°F and line a baking sheet with foil, set a wire rack on top if you have one. Pat 3 pounds chicken wings dry, toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, spread in a single layer on the rack.
- Make the Caribbean pineapple sauce: in a medium saucepan combine 1 cup pineapple juice, 1/2 cup well drained crushed pineapple, 1/3 cup packed light brown sugar, 1/4 cup soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon ground allspice, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, and the Scotch bonnet or habanero chopped if using plus 1/2 teaspoon cayenne if you want heat; add 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Bring the sauce to a simmer over medium heat, stir often and cook 8 to 12 minutes until it reduces and smells bright and sweet, taste and adjust salt or heat. It's okay if it's a bit thin now because you'll thicken later if you want.
- If you want a glossy thicker glaze whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth then stir that into the simmering sauce and cook 1 to 2 minutes until it thickens, remove from heat and set aside.
- Bake the wings on the middle rack for about 25 minutes, then flip each wing so they brown evenly, continue baking another 10 to 20 minutes until skin is golden and the juices run clear (internal temp 165°F). Total bake time usually 35 to 45 minutes depending on wing size.
- In the last 10 minutes of baking start basting: brush a generous layer of the pineapple sauce on one side, bake 5 minutes, flip the wings and brush again, bake another 5 minutes. This prevents the sugars from burning and builds up sticky layers.
- For extra caramelization and a sticky finish broil 1 to 2 minutes after basting but watch closely so it doesn't burn, youll want a few brown spots not charred.
- Let wings rest 5 minutes, toss in any leftover sauce or serve sauce on the side, garnish with 2 thinly sliced green onions if you like, and serve with a crisp salad or rice.
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: 277g
- Total number of serves: 6
- Calories: 640kcal
- Fat: 45g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 20g
- Cholesterol: 150mg
- Sodium: 900mg
- Potassium: 500mg
- Carbohydrates: 30g
- Fiber: 1.5g
- Sugar: 25g
- Protein: 45g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2.5mg