Jalapeño Sticky Wings
These spicy and succulent jalapeño chicken wings are bursting with flavor and a touch of heat that will tantalize your taste buds. The sticky glaze coating each wing adds a perfect balance of sweet and spicy notes. Easy to prepare and perfect for any gathering, these wings are guaranteed to be a hit at your next barbecue or party. Get ready to enjoy a finger-licking good dish that will leave everyone wanting more!
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup jalapeño or pepper jelly
- 2 Tbs. honey or light agave syrup
- 2 jalapeño chilies, seeded and finely chopped, or 1 can fire-roasted jalapeño 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
Instructions
- 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 jalapeño 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 jalapeño mixture and toss to coat. Transfer to a platter and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
Yield
Serves 6.
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