1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Pat the chicken wings dry with paper towels. This helps them crisp up beautifully in the oven.
3. In a large bowl, combine olive oil, salt, pepper, smoked paprika, and crushed red pepper flakes (if using). Toss the wings in this mixture until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t overcrowded. This is a trick my Nonna Rosa taught me—space allows the heat to circulate and crisps the skin.
5. Bake the wings for 35-40 minutes, flipping halfway through, until golden and cooked through (an internal temperature of 165°F or 74°C).
6. While the wings bake, prepare the pineapple glaze. In a small saucepan over medium heat, combine pineapple juice, chopped pineapple, soy sauce, honey, minced garlic, grated ginger, and vinegar.
7. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and becomes glossy. You’ll notice it starts to coat the back of a spoon—this is your cue.
8. Once the wings are cooked, transfer them to a large bowl. Pour the warm pineapple glaze over the wings and toss gently to coat every piece.
9. Return the glazed wings to the baking sheet and broil for 2-3 minutes, watching carefully, until the glaze caramelizes and sticks to the wings in a sticky, irresistible layer.
10. Remove from the oven and sprinkle with fresh cilantro or parsley before serving.

One tip I always share with my readers and friends is to keep an eye on the broiler step—it can go from beautifully caramelized to burnt in seconds. Also, involving your kids in tossing the wings with the glaze is a fun way to make cooking a cherished memory, just like my daughters and I do in our cozy Monterey kitchen.