Preheat your oven to 400°F. Rinse the chicken wings under cold water and thoroughly pat them dry with paper towels. Dry skin is crucial for crispiness. Place them in a large mixing bowl.

In a separate bowl, whisk together the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until the sugar dissolves completely. Reserve 1/4 cup of this marinade in a small bowl before it touches the raw chicken.

Pour the remaining marinade over the wings and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 1-2 hours gives you deeper flavor.

Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with olive oil. Remove wings from marinade, letting excess drip off, and arrange in a single layer on the rack with space between each piece.

Bake for 25-30 minutes until golden brown and internal temperature reaches 165°F. Halfway through cooking (around 12-15 minutes), brush wings with the reserved clean marinade for extra glaze.

For extra crispy wings, switch to broil for the last 3-5 minutes, watching closely to prevent burning. The glaze can caramelize quickly under the broiler.

Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute and the glaze to set into that perfect sticky coating.