Hot Pepper Jelly Wings
Updated: Apr 12, 2019
Who doesn't love a good spicy chicken wing right? Well while I have some of my own versions of wing recipes, this one bakes in the oven and is just about perfect so I just had to share it! My variations are in parenthesis! Be sure to read my notes on cooking temp and time as they are different from the original recipe. Enjoy!
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic ( I used garlic powder just to clarify)
1/2 teaspoon dried onion ( I used onion salt)
1 teaspoon smoked paprika (I used regular paprika and it worked fine!)
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot (I used Texas Pete)
2 tablespoons unsalted butter, melted (I used salted, cause Southern lol)
2 tablespoons Jennifer's Kitchen Hot Confetti pepper jelly, melted*
Original Recipe Instructions:
(read all notes before cooking)
Preheat the oven to 500°**. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes**, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve.
** BIG EDIT NOTE FROM JK -- I felt this was too hot and too long personally. I cooked my wings at 450 degrees and watched my wings based on how big they were. Smaller wings only need around 20-25 minutes, larger wings may need a little more.
*For milder wings use Confetti Pepper Jelly. I mixed all three wet ingredients in a small pan and melted together.
Wingettes and drumettes are often sold separately. Recipe by GRACE PARISI @ Food and Wine Mag
Two flavors options used to make our Hot Wings sold here: Hot Confetti Pepper Jelly or Confetti Pepper Jelly, sold in single or double.