A spicy-sweet twist with the addition of Stone Hollow Farmstead’s homemade hot peppery jelly turns ordinary game day chicken wings into an extra special treat. No matter if you’re gathering for a tailgate party, firing up the grill for a cookout or hosting a relaxed get-together, chicken wings consistently steal the spotlight as the ultimate appetizer. Among the countless ways to enjoy chicken, wings take the top spot during social gatherings—they are effortless to snack on… *cue fingers and napkins! These flavorful wings, are made even better with the quintessential Southern flavor of pepper jelly, giving the wings a crunchy sweet and heat taste. And the best part? No deep-frying necessary, as these cripsy wings just bake in the oven. These Pepper Jelly Glazed Chicken Wings are an irresistible combination that are certain to leave everyone craving more!
Pepper Jelly Wings
Cook time: 2 hours
Ingredients:
- 3 lb. chicken wings
- 1 Tbsp salt
- 2 tsp baking powder
- 1 tsp onion powder
- ½ tsp pepper
- 1 cup Stone Hollow Farmstead hot pepper jelly
- 2 Tbsp apple cider vinegar
- 2 Tbsp unsalted butter, cubed
- ¼ tsp red pepper flakes
- ½ cup buttermilk ranch dressing
- Fresh cilantro, chopped
Instructions:
Pat your chicken wings dry with paper towels and place them in a large bowl.
Combine the salt, baking powder, onion powder, and black pepper in a bowl. Sprinkle the mixture over the chicken and toss until completely coated.
Place the chicken skin side down on a wire rack over a rimmed baking sheet. Refrigerate chicken uncovered for 1 hour.
Remove the pan from the refrigerator 15 minutes before baking. Preheat your oven to 450°F. Bake the chicken for 25 minutes.
While the chicken is in the oven, stir together the pepper jelly and apple cider vinegar in a saucepan, bringing it to a boil.
Cook and stir until the jelly is completely melted, then stir in the butter and red pepper. Remove the pan from heat and reserve 1/4 cup of the pepper jelly.
Take the chicken out of the oven. Brush each piece with the reserved pepper jelly mixture, then flip and brush the other side. Place the chicken back in the oven and bake 20 minutes or until browned and crispy. Internal temperature should reach 165°F.
Transfer chicken wings to a large bowl. Add 1/2 cup of the remaining pepper jelly mixture and toss well to coat.
Place the wings on a serving platter and sprinkle with cilantro. Serve with ranch.
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