Hot Pepper Jelly Wings
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!
INGREDIENTS
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.
NOTES
*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.
