Preheat the oven to 400°F. Rinse the chicken wings, pat them completely dry, and place them in a large mixing bowl.

Whisk together the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper until smooth.

Pour the marinade over the wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Line a baking sheet with foil, place a wire rack on top, and lightly grease the rack with olive oil.

Remove the wings from the marinade, letting excess drip off, and arrange them in a single layer on the rack. Reserve the marinade.

Bake for 25 to 30 minutes, turning once and brushing with reserved marinade halfway through, until lightly golden.

Broil for 3 to 5 minutes, watching closely as the glaze bubbles and caramelizes.

Let the wings rest briefly, then serve warm with optional extra jalapeños and ranch or blue cheese dressing.