Sunday, December 6, 2020

Pepper Jelly Barbecue Wings

Chicken wings, baked in a homemade pepper jelly barbecue sauce.
Chicken wings, baked in a barbecue sauce, infused with onion, garlic and pepper jelly, that provides that sweet heat we all love here in the Deep South!

Pepper Jelly Barbecue Wings

Here's another one for the wing collection

We eat a lot of chicken around here and wings are an all time favorite cut for me. In fact, as white meat goes, I prefer them over chicken breasts, and the flats section of the wing are my favorite over the drumettes. The Cajun will eat either, so you can bet that I make sure that I pick out the flats I want first!

I'm also one of those chicken wing eating types that practically cleans the bones too, where he is one of those folks that leaves far too much of the meat on the bone if you ask me!

I prefer to buy my wings whole in the 4-pound raw packages. Yes, it's a little more work to separate them, unlike the individually frozen bagged wings, but they are always bigger and have much more meat on them than those frozen ones, plus you get some wings tips to put up in the freezer for making a homemade stock for one of those delicious soups.

For these, I prepared a homemade barbecue sauce, infused with onion, garlic and pepper jelly that provides that sweet heat we all love here in the Deep South. Just use your favorite, but y'all know that I love Mrs. G's and you can get them right from Amazon {affil link}

As always, you'll find the full recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how to make them.

Saute some onion and garlic in oil until lightly caramelized, add the sauce ingredients and pepper jelly and let simmer. Set aside 1/4 cup. Lay wings out on an aluminum foil lined, rimmed baking sheet, brush with some of the remaining sauce, season with salt and pepper and bake in a preheated 375 degree F oven for 20 minutes, then turn and bake another 10 minutes. Increase heat to 425 degrees F and continue brushing with sauce and turning until cooked through. Drizzle finished wings with the reserved sauce.


Ready to dig in!



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For more of my favorite wing recipes, check out the collection on my Pinterest page!





Yield: About 4 to 6 servings
Author: Deep South Dish
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Pepper Jelly Barbecue Wings

Pepper Jelly Barbecue Wings

Chicken wings, baked in a homemade pepper jelly barbecue sauce.
Prep time: 10 Min Cook time: 1 Hour Total time: 1 H & 10 M

Ingredients

  • 4 pound package raw chicken wings
  • Kosher salt and freshly cracked black pepper, to taste
For the Sauce:
  • 1 tablespoon cooking oil (canola, vegetable)
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/4 cup chili sauce or ketchup
  • 1 (10 ounce) jar pepper jelly
  • 1/2 tablespoons apple cider vinegar
  • Dash Worcestershire sauce
  • 1 tablespoon Creole mustard
  • 1 tablespoon light brown sugar
  • 1 teaspoon Liquid Smoke, optional

Instructions

  1. Heat oil in a saucepan over medium heat and saute onion until lightly browned and caramelized, stirring often, about 10 minutes. Add garlic and chili sauce. Cook another minute. Add the pepper jelly and stir in until incorporated. Add the vinegar, Worcestershire, mustard, brown sugar and Liquid Smoke, if using. Reduce heat to low and let simmer for 5 minutes. Set aside 1/4 cup of sauce and brush both sides of wings with a portion of the remaining sauce.
  2. Preheat the oven to 375 degrees F. Disjoint and separate the wings if desired, reserving wing tips for another use. Place wings on an aluminum foil lined baking sheet with the fat (top) side of the wing facing up. Season the wings with the salt and pepper. Bake on the lower rack of the oven for 20 minutes. Turn over, top side down, season the other side, and return to the oven for 10 minutes longer.
  3. Increase the heat to 425 degrees F. Remove the wings, brush with the sauce, turn top side up, brush again and return to the oven on the middle rack; bake at 425 degrees for 10 minutes.
  4. Continue to turn and brush the wings for about another 20 to 25 minutes or until done. Be sure to brush up from the drippings also. Drizzle with reserved sauce.
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