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In a medium saucepan, whisk together the pineapple juice, brown sugar, ketchup, apple cider, vinegar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
Reduce the heat to medium-low and let the sauce simmer for 15-20 minutes, or until it has thickened and reduced by about half. Stir the sauce occasionally to prevent burning.
Remove the saucepan from the heat and let the sauce cool for a few minutes before using it on your cooked chicken wings.
Toss the cooked chicken wings in the sauce until they are evenly coated.
Serve the wings immediately, garnished with chopped fresh parsley if desired.