Preheat your oven to 400°F and line a large baking sheet with parchment paper. This will keep your wings from sticking and make cleanup a breeze.

In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and fresh grated ginger. Keep stirring until that brown sugar completely dissolves – this sweet and savory combo is what makes these wings special.

Toss the chicken wings into the marinade, making sure every piece gets coated with all that goodness. Cover the bowl and let them hang out in the fridge for at least 30 minutes, though overnight is even better if you have time.

Arrange the marinated wings in a single layer on your prepared baking sheet. Sprinkle with salt and pepper, then bake for 25-30 minutes until the skin is golden and crispy and the chicken is cooked through.

While the wings are baking, mix the cornstarch and cold water in a small bowl until smooth. This will help thicken up our glaze to the perfect sticky consistency.

Pour the leftover marinade into a small saucepan and bring it to a gentle simmer over medium heat. Add the pineapple chunks, then slowly stir in your cornstarch slurry. Keep stirring until the sauce thickens up nicely – about 2-3 minutes.

Once the wings are done, transfer them to a large serving bowl and pour that warm, sticky pineapple glaze all over them. Toss everything together until the wings are completely coated, then serve immediately while they’re hot and glossy.