Preheat the oven to 375°F
Add the salt, garlic powder and black pepper to a small bowl, stir to combine. Season the chicken wings with the prepared seasoning mix.
Spray a large baking sheet lightly with cooking spray. Place the chicken wings, skin side up, in a single layer on the baking sheet. Bake for 30 minutes.
Remove the wings from the oven. Line a clean baking sheet with a cooling rack; spray the cooling rack lightly with cooking spray. Arrange the chicken wings, in a single layer, on the cooling rack, skin side up. Bake for 15 minutes.
White the wings cook make the habanero barbeque sauce. Add the barbeque sauce, brown sugar and habanero sauce to a small saucepan. Heat the sauce over medium heat, stirring frequently to avoid sticking. Let the sauce come to a gentle simmer and cook for a few minutes, until the sugar melts, the ingredients are incorporated and it thickens up a little. Lower the heat to low and keep the sauce warm until ready to use, stirring occasionally.
Add about ¾ of the sauce to a bowl.
Remove the wings from the oven. Turn the wings so the paler side is up. Brush them with a generous amount of the habanero barbeque sauce and bake for 5 minutes.
Turn each wing so the skin side is up and brush them with the sauce. Bake another 5 minutes or so. Remove them from the oven, don’t turn, leave them skin side up. Brush the wings again and bake them another 5 minutes.
Arrange the habanero chicken wings on a platter; serve the reserved sauce on the side and sprinkle a little bit of chopped pineapple on top.