Roast garlic according to method HERE.

In a medium saucepan, stir together brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce until combined. Bring to a boil over MED heat, then reduce heat to LOW to simmer.

Add in roasted garlic and whisk to fully incorporate.

Stir remaining sauce ingredients into the saucepan and simmer for about 40-45 minutes, until sauce is syrupy and has reduced by half.

Pour into an airtight container and refrigerate until ready to use.

When ready to use the sauce, microwave for a bit to loosen the sauce up.

Pat chicken wings dry with a paper towel and line a baking sheet with aluminum foil.

Move your oven racks to the lower-middle and upper-middle positions and preheat the oven to 250 degrees F.

Lay a cooling or baking rack over the top of the prepared baking sheet and spray it with cooking spray.

Combine baking powder and remaining spices in a small bowl.

Add half the chicken wings to a large paper bag (or plastic zip-top bag) and pour in half the baking powder mixture. Hold the bag closed and shake to coat the wings.

Repeat with remaining wings and baking powder mixture in another bag.

Shake off any excess spices and place wings on the prepared baking rack, skin side up.

Bake the wings on the lower-middle oven rack for 30 minutes.

Increase the oven temperature to 425 degrees F and move wings to upper-middle rack position.

Bake for 40-45 minutes, rotating the pan halfway through the cooking time.

Remove baking sheet and let sit for 5 minutes.

Toss wings in sauce and enjoy!