Pepper Jelly Barbecue Wings

It’s rare when Anita says that she really loves a wing sauce. Her tastes are pretty picky (nothing wrong with that!), whereas mine run from the hot to the sweet and anything in between. These pepper jelly barbecue wings made us both very happy. They aren’t very spicy. They aren’t very sweet. They’re just right. And definitely finger-licking good.

Pepper Jelly Barbecue Wings

I’m not quite sure when a barbecue sauce becomes a wing sauce. Maybe it’s just a simple matter of putting it on wings and boom! It’s a wing sauce! I brushed the wings with the pepper jelly barbecue wing sauce just before they were done. That gave the sauce some time to set up on the wings. You could just as easily tossed the wings in the sauce instead.

I know some folks aren’t fans of liquid smoke. This sauce is much better with it. If you don’t want to use it, just add some adobo sauce (from a can of chipotles). That’ll add a bit of heat too.

You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings

Check out my always-growing list of favorite store-bought wing sauces and seasonings.

Pepper Jelly Barbecue Wings

I brushed the wings with the pepper jelly barbecue wing sauce just before they were done.
Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6
Author: Inspired by a recipe from Deep South Dish

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • sauce from below

For the sauce

  • 1 tablespoon vegetable oil
  • 1 cup onion chopped
  • 1 tablespoon garlic minced
  • 1/4 cup chili sauce
  • 10 ounces pepper jelly
  • 1/2 tablespoon apple cider vinegar
  • 1 dash Worcestershire sauce
  • 1 tablespoon Creole mustard
  • 1 tablespoon light brown sugar
  • 1 teaspoon liquid smoke see instructions, you might want to start with 1/2 teaspoon and taste it first

Instructions

For the sauce

  • Heat the oil in a medium saucepan over medium heat.
  • Add the onion. Sauté for about 10 minutes or until softened and lightly browned.
  • Add the garlic and chili sauce. Stir and cook another minute.
  • Add remaining ingredients. I recommend using all of the liquid smoke, but you can start with half and taste to see if it's to your liking.

For the wings