These Pepper Jelly-Glazed Hot Wings are the perfect balance of sweet, spicy, and smoky—ideal for game day, cookouts, or any casual gathering. Grilled until golden and crispy, the wings are then tossed in a buttery pepper jelly glaze that caramelizes beautifully over the flame, creating a sticky, flavorful finish. With just a few ingredients and bold Louisiana flair, these wings deliver crowd-pleasing heat with every bite. Serve them up hot and drizzled with extra glaze for a spicy-sweet twist on a classic favorite.
Pepper-Jelly Glazed Hot Wings
Makes 1½ pounds
Ingredients
- 1½ pounds chicken wings, cut at joint
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup Pepper Jelly, warmed (recipe follows)
- 2 tablespoons butter, melted
Instructions
- Spray grill pan with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Wash wings and pat dry with paper towels; spray wings with nonstick cooking spray. Sprinkle with salt and pepper.
- Grill wings, turning every 5 minutes, until brown and crispy, 35 to 40 minutes. Set aside.
- In a large bowl, combine Pepper Jelly and butter. Transfer 3 tablespoons of mixture to a small bowl. Add grilled wings to large bowl, tossing to coat.
- Return wings to grill pan; cook until sauce just begins to caramelize, 2 to 3 minutes per side. Place wings on a serving platter. Drizzle with remaining sauce.
Notes
KITCHEN TIP
To ensure even distribution of peppers among jars, fill in stages, filling each jar one-fourth of the way each time until all jelly mixture is used.
To ensure even distribution of peppers among jars, fill in stages, filling each jar one-fourth of the way each time until all jelly mixture is used.
Pepper Jelly
Makes 5 (8-ounce) jars
Ingredients
- 5 half-pint canning jars, lids, and bands
- 1 cup finely chopped poblano pepper
- 1 cup finely chopped yellow bell pepper
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped Fresno pepper
- ½ cup finely chopped yellow onion
- ¼ teaspoon kosher salt
- 1 cup apple cider vinegar
- 1 (1.75-ounce) package fruit pectin
- 5 cups sugar
Instructions
- Sterilize clean jars, lids, and bands just before using for 10 minutes in simmering water or in dishwasher. Carefully remove jars one at a time from water or dishwasher when ready to fill.
- In a large saucepan, combine peppers, onion, and salt. Stir in vinegar and pectin. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in sugar. Return to a full rolling boil, stirring constantly; cook for 1 minute. Skim off any foam, and remove from heat.
- Using a ladle, distribute jam in sterile jars, leaving ¼-inch headspace (from top of rim). Wipe rims with a clean, damp cloth. Let cool completely. Cover and seal jars with lids and bands. Refrigerate for up to 1 month.
