Preheat your oven to 400°F (200°C).

Pat the chicken wings dry with paper towels and place them in a mixing bowl.

Season the wings with salt and black pepper, tossing to coat evenly.

In a saucepan, combine pineapple juice, brown sugar, honey, apple cider vinegar, sriracha, garlic powder, onion powder, salt, and black pepper.

Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Reduce heat and let it simmer for about 10 minutes until slightly thickened.

Arrange the seasoned wings on a baking sheet in a single layer.

Bake in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and cooked through (internal temperature should reach 165°F/74°C).

Remove the wings from the oven and toss them in the pineapple cowboy candy sauce until well coated.

Serve immediately with extra sauce on the side for dipping.