These crispy habanero-pineapple wings are oven-baked and coated with a tongue-tingling sauce made from roasted pineapple, habanero, fresh ginger and honey.
Prepare the oven
Adjust the oven racks to the lower-middle and upper-middle positions. Preheat the oven to 250 degrees F. Line a baking sheet with aluminum foil or parchment paper and place an oven-safe wire rack coated with cooking spray onto the sheet.
Trim the wings
If you can't find pre-trimmed wings at the supermarket, you'll need to separate the flats, drums and tips yourself. Hold each wing upright on a cutting board and feeling with your fingers, find the soft spot of cartilage and ligament at the joint between the wing tip and the flat. Using a very sharp knife, make a smooth incision into the joint, turn the wing over, and complete the cut from the opposite side. Repeat the process to separate the drum. If you are experiencing difficulty locating the joint or making a clean cut, hold the wing inverted (so it makes a "v" shape) and cut through the skin flap to better expose the joint and bone.
Prepare the wings for the oven
Pat the wings down with a paper towel to remove any extra moisture. In a large mixing bowl, combine the baking powder and the salt and toss the wings until they are completed coated. Arrange the wings on the wire rack (on the baking sheet) skin-side up in a single layer. Refrigerate, uncovered, for at least 8 hours or up to 18 hours.
Cook the wings
Place the sheet of wings on the lower-middle rack and cook for
30 minutes. Move the wings to the upper-middle rack, raise the oven temperature to 425 degrees F, and cook the wings for an additional 40 minutes until the wings are golden brown and crispy. Rotate the wings after the first 20 minutes to ensure even cooking. Let the wings rest for 5 minutes.
Sauce and broil the wings
In large mixing bowl, toss (or brush) the wings in the habanero-pineapple sauce until the wings are completely coated. Arrange the wings on the wire rack and place them back into the oven on the upper-middle rack and cook for 3 minutes. Turn the wings and cook for an additional 3 minutes. Let the wings stand for 5 minutes before serving.