Jalapeno Sticky Wings

Jalapeno Sticky Wings

Kick off your 4th of July BBQ with this bangin’ wing recipe- a perfect addition to your grilling repertoire.  Serve them with your favorite cooling cocktails because they’re fiery.  Try them with Mango Coladas or non-alcoholic Gingery Peach Coolers  and Fire it up!

Jalapeno Sticky Wings

4 Tbs. (1/2 stick) unsalted butter
1/4 cup jalapeņo or pepper jelly
2 Tbs. honey or light agave syrup
2 jalapeņo chilies, seeded and finely chopped, or 1 can fire-roasted jalapeņo chilies, drained and finely diced
1 tsp. granulated garlic
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
Pinch of coarse salt
Pinch of freshly ground black pepper
3 lb. chicken wings (about 30), cut at the joints and wing tips discarded

Preheat a broiler on high. Line a baking sheet with aluminum foil.

In a small saucepan over medium heat, melt the butter. Stir in the jalapeņo jelly, honey, chilies, granulated garlic, paprika, chili powder, cayenne, salt and black pepper. Keep warm on the stovetop.

Rinse the chicken wings under cold running water and pat dry with paper towels. Working in batches, arrange the wings in a single layer on the prepared baking sheet. Broil, turning once, until lightly browned and cooked through, 10 to 15 minutes total.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

Grill the wings directly over medium-high heat, turning occasionally, until charred with grill marks on all sides, 4 to 5 minutes.

In a large bowl, combine the chicken wings and the jalapeņo mixture and toss to coat. Transfer to a platter and serve immediately. Serves 6.

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