Rinse the wings under cold water then pat dry. If not already separated, use a sharp knife and holding the drumette with the end sticking straight up, push the blade of a sharp knife straight down between the drumette and wingette and separate at the joint. Cut wing tip off and save for soup or stock.

In a blender, add sherry, two of the three cans of pineapple juice, ¼ cup of the brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander and black pepper and puree until everything is liquid.

Place chicken in a gallon zip lock bag and pour in two cups of the liquid and marinate for 30 minutes, no longer.

While the chicken is marinating, preheat oven to 325 degrees F.

Place the remainder of the liquid into a small sauce pan along with the remaining can of pineapple juice and remaining ¼ cup of brown sugar.

Bring up to a slow boil and cook to reduce down to 1 ½ cups, about 15-20 minutes.

Once the glaze has been reduced, mix corn starch in a small bowl with a few teaspoons of water to make a slurry and add to the hot glaze and heat to thicken. The consistency should be like thick maple syrup. Set aside.

Line a sheet tray with foil and place a rack of the same size into the pan. Spray the rack with kitchen pan spray.

After the chicken marinates for 30 minutes, pour into a colander and dispose of the liquid.

Arrange the chicken pieces on the prepared pan and cover with parchment and foil and bake for 30 minutes.

Remove from oven and raise the temperature to 425 degrees F. (There will be liquid in the pan bottom, use caution not to tilt the pan as you remove it from the oven)

Brush both sides of each piece of chicken with the glaze and arrange skin side up. Save about ¼ cup of glaze for later.

Once the oven has reached 425 degrees F, place the chicken in the oven uncovered for 25 to 30 minutes until sticky and slightly browned.

Remove and brush with the remaining glaze and serve hot with the pineapple chunks on the side.