1. Marinate the Wings:
- In a large bowl, combine the pineapple juice, lemon zest, lemon juice, honey, minced garlic, soy sauce, grated ginger, salt, and pepper. Mix well to combine.
- Add the chicken wings to the marinade, making sure they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
2. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Bake the Wings:
- Remove the chicken wings from the marinade and place them on the prepared baking sheet in a single layer, leaving space between each wing.
- Reserve the marinade for basting.
- Bake the wings in the preheated oven for 35-40 minutes, flipping halfway through the cooking time, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
- While the wings are baking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and let it cook for 5-7 minutes, or until it thickens slightly into a glaze.
4. Glaze the Wings:
- Once the wings are cooked, brush them with the thickened glaze.
- Return the wings to the oven and bake for an additional 5 minutes, or until the glaze is caramelized and sticky.
5. Serve:
- Remove the wings from the oven and transfer them to a serving platter.
- Garnish with chopped fresh parsley or cilantro, if desired.
- Serve the lemon, pineapple, and honey wings hot with lemon wedges on the side for squeezing over the wings.
Enjoy your flavorful and sticky lemon, pineapple, and honey wings!