Glazed chicken wings in pineapple marinade

Ingredients:

• 3/4 tbsp. pineapple juice
• 1/3 cup lightly salted soy sauce
• 1/4 cup light brown sugar
• 2 tbsp. l. sesame oil
• 2 cloves garlic, crushed
• 2 tbsp. chili powder
• 1-1.5 tsp crushed red chili flakes
• 1.3 kg chicken wings (shoulder parts only)
• 1.5 tsp arrowroot powder or 1 tbsp cornstarch
• 1/4 cup chopped fresh cilantro leaves

Preparation:

1. In a medium bowl, whisk together the pineapple juice, soy sauce, wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar dissolves. Place the wings in a 4-quart resealable plastic bag.
2. Add the marinade to the chicken and seal the bag, squeezing out as much air as possible. Marinate the chicken for 3 hours in the refrigerator.
3. Position a rack in the center of the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and spray generously with cooking spray.
4. Remove the chicken from the marinade and place it in a single layer in the prepared baking dish. Season the chicken with salt and roast until the skin is caramelized and darkened, about 30-35 minutes.
5. Meanwhile, transfer the marinade to a small saucepan. Add arrowroot or cornstarch, if using, and bring to a boil over medium heat (to kill bacteria). Reduce heat to low and simmer until the sauce thickens, about 5 minutes. Let cool for 10 minutes.
6. Using a pastry brush, brush the chicken with the sauce or pour it into a small bowl and serve. Transfer the chicken to a platter, sprinkle with chopped cilantro, and serve.