Prepare the chicken by cutting off the tip of the wing and discarding. Find the joint and cut the chicken wing into two pieces. Repeat with remaining chicken.
Preheat your oven to 350ºF.
In a pie dish combine the flour, lemon zest, garlic powder, salt and pepper. Dredge chicken wings in the flour mixture until nicely coated.
Meanwhile, heat a large skillet with the canola oil over medium-high heat and add the chicken pieces. Cook until browned, turning to brown all sides. Remove the chicken from the skillet and arrange in a baking dish.
In a medium saucepan over medium-high heat, add the sugar, vinegar, pineapple juice, ketchup, and soy sauce. Bring to a boil, stirring occasionally and pour over the chicken.
Bake until chicken is no longer pink, about 30 minutes, turning the chicken over halfway. Serve.