This combination of crispy wings, smoky bacon, spicy jalapeño, and sweet pineapple is just perfect. The first time I prepared these, I was surprised to find that they would be this tasty. The combination of salty, sweet, spicy, and smoky was so impressive that I could not resist going back for more before even being seated. If you ever wished for wings that would give you a backyard BBQ experience along with a tropical getaway at the same time, then you are just about to fall in love.

What This Recipe Is All About

These Wings Bacon Jalapeño Pineapple are the type of finger food that makes people stop talking. Imagine the perfect tender chicken wings baked or grilled, and then wrapped with bacon smoked, stuffed (or even just topped) with pieces of jalapeño for the hot kick, and then finally glazed with the sticky pineapple sauce that complements beautifully. The contrast of each bite is there—crispy and juicy, spicy and sweet, savory and fresh. You may serve these as appetizers, game-day snacks, or even as a main course with rice or fries.

Why This Recipe Is Special

I’ve done a bunch of wings in my time, but these are different as they hit every craving at once. It is not just the spice or the sweetness that matters—it is the harmony that counts. The bacon makes the wings not dry, the jalapeño provides heat not to overwhelming, and the pineapple imparts a tangy light that cuts off the richness. Besides that, they can be made in the oven or on the grill, and they are just as delicious in both ways.

Why You’ll Love This Recipe

Flavor explosion – Sweet pineapple glaze combines with smoky bacon and spicy jalapeño—every bite is a surprise.
Easy to make – Simple prep, minimal ingredients and foolproof steps.
Crowd-pleaser – Great for BBQs, tailgates, or weeknight dinners.
Customizable – Change the heat level, add different sauces, or go extra crispy.
Make-ahead friendly – You can prepare them earlier and bake when ready.

Tools You’ll Need

Baking sheet or grill pan: For crisping up the wings evenly. Use a wire rack if you want them extra crispy.
Tongs: To flip the wings or handle bacon safely.
Small saucepan: For simmering the pineapple glaze.
Mixing bowls: To toss wings in seasoning or sauce.
Basting brush: Helps coat the wings with that sticky glaze perfectly.
Sharp knife and cutting board: For slicing jalapeños and pineapple chunks safely.

Ingredients

For the Wings

2 lbs (900 g) chicken wings, split at joints and tips removed
1 ½ tsp salt (or to taste)
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
12 slices of bacon (about 340 g), halved

Related: Crab Shrimp Stuffed Salmon

For the Jalapeño-Pineapple Glaze

1 cup (250 g) pineapple chunks, finely chopped
2 tbsp pineapple juice (from the can or fresh)
1–2 jalapeños, finely diced (remove seeds for less heat)
2 tbsp honey or brown sugar
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp butter (optional, for richness)

Step-by-Step Instructions

1. Preheat and Prep

Set your oven at 400°F (200°C) or prepare your grill for medium-high heat. Cover a baking sheet with foil and place a wire rack on it to contain the bacon fat while the wings are crisp.

2. Season the Wings

Salt, pepper, garlic powder, and smoked paprika should be combined in a large bowl and tossed with the wings. Ensure that every piece has a uniform coating. Using hands is a preferred method; it’s messy, but the result is worth it.

3. Wrap with Bacon

Each bacon slice should be cut in half. One-half is to be wrapped around each seasoned wing, and the end is to be hidden under the wing. Don’t wrap too tightly, as the bacon will shrink a bit during cooking.

4. Bake or Grill

Wings are to be laid on the rack or grill grate. They should be baked for 35–40 minutes, and turning them halfway through, till the bacon is golden and crunchy. Watch flare-ups on the grill—bacon fat might drip so change the heat as required.

5. Make the Pineapple-Jalapeño Glaze

When the wings are cooking, put pineapple chunks, pineapple juice, chopped jalapeños, honey, soy sauce, and vinegar into a small saucepan. Cook over low flame for 8–10 minutes, stirring now and then, until it is slightly thickened. Mix in butter to get a creamy finish if desired. Taste it—sweet, spicy, and tangy? Change it to your preference.

6. Glaze the Wings

After the wings are done, apply a generous amount of glaze to them. Place in the oven or grill for an extra 5–7 minutes to allow the glaze to brown nicely.

7. Serve and Enjoy

Get them off the fire and let them sit for 5 minutes before serving. The aroma will be a great temptation—but the flavors will be better if they rest for a short while.

Serving Ideas

Pineapple salsa can be a perfect side for extra brightness.
Coleslaw or grilled corn can complement the meal with balance.
If you enjoy spiciness, sriracha mayo or hot honey drizzle on top would be great.
For a tropical vibe, sprinkle fresh cilantro and add a lime squeeze.

Variations & Customization Tips

Milder version: Use sweet bell peppers instead of jalapeños.
Spicier version: Add crushed red pepper flakes or hot sauce to the glaze.
Air fryer method: Cook at 375°F (190°C) for 25–30 minutes, flipping halfway.
No bacon? Try turkey bacon or skip it and double the glaze.
Extra crispy: Broil the wings for the last 2–3 minutes.

Related: French Onion Beef Short Rib

Make-Ahead & Storage

Make ahead: Season and wrap the wings in bacon up to a day in advance. Store covered in the fridge until ready to bake.
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a 375°F (190°C) oven for 10 minutes until hot and crisp. Avoid microwaving—it softens the bacon.
Freezing: You can freeze uncooked, wrapped wings for up to 2 months. Thaw overnight before baking.

Pro Tips & Mistakes to Avoid

Don’t skip the rack. It keeps the wings from sitting in grease and ensures crispiness.
Taste your glaze. Pineapple sweetness varies—adjust honey or vinegar accordingly.
Use room-temperature bacon. Cold bacon tears and doesn’t wrap smoothly.
Don’t overcrowd the pan. Air circulation is key for even cooking.
Watch for flare-ups on the grill. Move the wings to indirect heat if bacon drips too much.

Recipe Info

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Nutrition (per serving)

Calories: ~420
Protein: 28 g
Fat: 25 g
Carbohydrates: 16 g
Sugar: 12 g

Final Thoughts

If you’re looking for something that makes people stop and ask, “What’s in these wings?”, this is it. The bacon gives you that deep, smoky crunch; the jalapeño brings heat; and the pineapple ties it all together in a sweet glaze that practically sings summer. I always make extra because they disappear fast—and if you try them, you’ll see why.