Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large mixing bowl.

In a separate bowl, combine the pineapple juice, brown sugar, chopped jalapeños, garlic powder, onion powder, smoked paprika, soy sauce, and black pepper. Whisk until the brown sugar is dissolved and the ingredients are well mixed.

Pour the marinade over the chicken wings in the mixing bowl. Toss the wings to ensure they are evenly coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

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

Remove the wings from the marinade, allowing any excess liquid to drip off. Place them in a single layer on the wire rack. Reserve the marinade for later use.

Place the baking sheet in the preheated oven and bake the wings for 25-30 minutes, or until they are golden brown and crispy. Brush the wings with some of the reserved marinade halfway through cooking.

If desired, switch the oven to broil for the last 3-5 minutes of cooking for extra crispiness.

Once done, remove the wings from the oven and let them rest for a few minutes. Serve warm, garnished with additional chopped jalapeños if desired.