Why do I keep doing this to myself? Why do I keep making wings that are so good that I can’t stop eating them? I keep thinking I’ll have a sandwich tomorrow for lunch, but it never happens. Not when there are wings to be had, like these jalapeno pepper jelly wings. These were great. Not complicated, but great. And messy. Good and messy. The finger-licking kind of messy.
These wings have the right kind of heat. And the right kind of sweet. I could eat these every day of the week and still ask for more.
Make Me Happy!
The key to these jalapeno pepper jelly wings is the jelly. Use a good one. A really good one. One with pepper chunks in it. The real stuff. You know what? Buc-ee’s has fantastic pepper jelly. Not just jalapeno, either. And the price is right, too. I backed up the truck last time we were there. Loaded up. Got them all. They’re not only great on wings, they’re delicious over smoked cream cheese. Or on a peanut butter sandwich (that I never have, because I keep making wings).
My Kind Of Spicy
These wings weren’t super-spicy. Not at all. Now, they could be. It’s all up to the jelly you use. The one from Buc-ee’s is pretty tame but you’ll notice some heat. I’d call it a ‘nice’ level of spiciness.
What Are You Waiting For?
I baked my wings before saucing them. But really, it doesn’t matter how you cook your wings. Well, within reason that is. Don’t go using some overpoweringly-flavored wings that are going to ‘fight’ with the pepper jelly. Plainer is better. A little seasoning (like I used) is just fine. A lot is not.
Air-fried, deep-fried, grilled, frozen and heated… Use whatever wings you like! Just make sure they’re on the plain side!
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Also try some jalapeno peach wings!
Jalapeno Pepper Jelly Wings
Equipment
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 cup pepper jelly I prefer Buc-ee's Jalapeno Pepper Jelly!
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
Instructions
- Preheat oven to 400F.
- Line a baking sheet with aluminum foil.
- Lightly spray the foil with non-stick spray.
- Season wings with salt, pepper and garlic powder.
- Place wings on foil (place the flats skin-side down) and bake 25 minutes.
- Flip the wings and bake another 20-25 minutes or until golden brown. If you want a slightly crispier skin, place under the broiler for a few minutes.
- While the wings are baking, place the jelly, vinegar and butter into a small saucepan over medium heat. Stir until butter melts and the jelly is well-combined. Keep warm until ready to use.
- When the wings are done, remove from the oven and transfer to a large bowl.
- Drizzle with the sauce and turn to coat.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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