1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack set over a baking sheet for extra crispiness.
2. Pat the chicken wings dry with paper towels. This step is crucial—Mama Lou always said, “Dry wings make for crispy wings!” Season them lightly with salt and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the wings in batches and sear them for about 3-4 minutes per side until golden brown but not fully cooked through. Remove and place them on the prepared baking sheet.
4. Bake the wings in the preheated oven for 20-25 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy.
5. While the wings bake, prepare the pineapple glaze. In a blender or food processor, combine the pineapple chunks, pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, and red pepper flakes if using. Blend until smooth.
6. Pour the blended mixture into a small saucepan and bring to a gentle boil over medium heat. Stir occasionally.
7. Mix the cornstarch and water in a small bowl to create a slurry. Slowly whisk this slurry into the simmering glaze. Continue cooking for 2-3 minutes until the sauce thickens to a syrupy consistency.
8. Once the wings are done baking, toss them in the warm pineapple glaze until fully coated. For extra flavor, you can return them to the oven for 3-5 minutes to let the glaze set.
9. Garnish with chopped cilantro or green onions before serving. Serve hot, and watch the magic happen!

One of my favorite moments is when Ouma and I would stand at the counter, tossing the wings in glaze, tasting and adjusting the sweetness or tanginess. It’s these little rituals that make cooking so special and memorable.