Preheat your oven to 400°F (200°C). This high temperature will help the wings become crispy and delicious.
In a large mixing bowl, combine the chicken wings and drumettes with the baking powder and kosher salt. Toss well until all the wings are evenly coated.
Line a baking sheet with parchment paper. Place the chicken wings on the sheet in a single layer, ensuring they are not overcrowded.
Bake the wings in the preheated oven for about 40-45 minutes, flipping them halfway through. They should be golden brown and crispy when done.
While the wings are baking, prepare the sauce. In a small saucepan, combine the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat.
In a small bowl, mix the cornstarch and water until smooth. Slowly whisk the cornstarch mixture into the simmering sauce. Continue to cook for a few more minutes until the sauce thickens and becomes glossy.
Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the sweet and sour sauce over the wings and toss to coat evenly.
Transfer the coated wings back to the baking sheet and return them to the oven for an additional 5-10 minutes. Serve hot and enjoy!
