Sugar And Spice Week: Chicken Wings with Honey Red Pepper Sauce

Chicken Wings with Honey Red Pepper Jelly Sauce

a little something for you from the offcultured kitchen inspired brought to you by Sugar and Spice Week!


A very simple and easy to do recipe we dreamt up just for you! This recipe was designed for two but it's easy to scale up if you need to. The sauce can be used for dipping but also as a glaze. If using it as a glaze, glaze your chicken half way through the cooking time using a basting or pastry brush and then again once it's out of the oven. This sauce is sweet but has a nice kick, if you need more of kick add a little more red pepper jelly and a dash of chipotle hot sauce!

What you'll need:

  

for the chicken

   12 pieces chicken wings/drumettes

   salt 

   pepper

   Morton® Season-All

for the sauce

   2 tablespoons honey

   2 tablespoons red pepper jelly

   pineapple juice, about 1½ tablespoons

What you do:

1. Preheat oven to 425° F
2. Clean and pat chicken dry. Set aside on paper towels and season all sides with salt, pepper, and Season-All. (We used enough to cover but not blanket the chicken in spices, you don't want it to overpower your sauce/glaze). Spread the chicken on a parchment paper lined cookie or roast pan and roast for 25 minutes or until meat thermometer reads 165° F, turning chicken over halfway through.
3. While the chicken is in the oven mix together the red pepper jelly and honey. Add enough pineapple juice to make the sauce smooth. 
4. Enjoy!