Whisk all of the ingredients for the fruit sauce in a bowl until fully incorporated. Set aside.
Separate the chicken wings and pat dry to ensure they don’t contain any added moisture. Whisk the eggs in a shallow bowl and pour the flour onto a plate.
Fully dredge the wings in the egg, then place them in the flour, ensuring that they're well coated.
Heat 1 inch of extra virgin olive oil in a frying pan over medium-high heat. Fry the chicken wings in batches, until cooked through and golden brown, about 4 minutes per side. Drain on a paper towel covered wire rack.
Preheat oven to 350F and cover a cookie sheet with parchment paper. Distribute the chicken wings in an even layer over on the prepared cookie sheet. Baste the wings with the pineapple passion fruit sauce, turning once then basting again to ensure they are all well coated.
Bake for 20 minutes, turn the wings and baste again with the drippings from the sheet, bake an additional 10 minutes. Remove from oven and serve immediately.