Glazed Chicken Wings
A sweet and spicy glaze with pepper jelly makes these chicken wings delicious. You choose the heat with the choice of pepper jelly and red pepper added.
Equipment
- 1 Baking sheet with sides
- 1 rack to fit over sheet, optional
- 1 Large Mixing Bowl
- 1 small bowl
- 1 sheet parchment paper
- 1 set Measuring cups/spoons
- 1 chef's knife and cutting board
Ingredients
- 3-4 lbs chicken wings
- 1 t onion powder
- 1 t garlic powder
- 1 t smoked paprika
- 1 t ground coriander
- 1 T salt, kosher or sea salt
- 1 t black pepper
- 1 T crushed red pepper, optional add more or less for heat
- 1 13 oz. jar Hot pepper jelly such as, Stonewall
- 2 T butter
- 1 C ranch or avocado ranch dip
- 1 C celery sticks
- 1 T chopped parsley, cilantro or chives to garnish
Instructions
- Use paper towels to pat chicken dry.
- Using a chef's knife, cut chicken wings in three parts by cutting off tips and dividing the drumettes and flats.TIP: Save the tips to make chicken broth.
- Place the drumettes and flats into a large mixing bowl.
- In a small mixing bowl, combine the seasonings and then toss with the wings in the mixing bowl, making sure all are covered evenly with seasonings.TIP: You may add the crushed red pepper, if using, in with seasonings or add to the pepper jelly later.
- Cover the baking sheet with parchment paper and add the wings, separating so that they will roast and not steam.TIP: Feel free to place the wings on a rack over the covered baking sheet with sides so that they roast better.
- Add the sheet to the refrigerator, uncovered, for about an hour before baking. Set out for about 15 minutes prior to baking.
- Preheat your oven to 450 degrees.
- Add wings to preheated oven and bake for 25 minutes.
- While chicken is roasting, add pepper jelly to a saucepan to melt to liquid state. Remove from heat and add butter and stir til melted.TIP: If you'd like, add the crushed red pepper to the pepper jelly mixture before melting to more evenly coat wings for second baking...and more heat when serving.
- Divide jelly into 2 parts...one half for brushing on to bake a second time...and one half to drizzle when serving the chicken wings or use as a dipping sauce.
- Remove chicken from the oven and use a silicone brush to brush half of the pepper jelly over each wing, turning and basting all sides.
- Place back into the oven and cook until thickest portion registers 165°, about 15-20 minutes.
- Add wings to serving tray and drizzle with remaining half of pepper jelly OR place pepper jelly in serving dish and serve for dipping sauce. Sprinkle with chopped parsley, cilantro or chives and serve with celery sticks and ranch dressing.
Notes
A sweet and spicy glazed version of wings perfect for game night or Super Bowl celebrations.