Fleur de Lis

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Saturday, August 19, 2017

Sweet and Spicy Jalapeno Hot Wings


For this recipe, you'll need some hot pepper jelly. During the summer months, I love to make red cayenne or green jalapeno jelly. For this batch of wings, I used the green pepper jelly. Upon further reflection, the red cayenne jelly would have made a prettier presentation. You can purchase these jellies at the grocery or specialty stores, but it's always nice to make your own!

Here's the recipe for both jellies:  Green Jalapeno Pepper Jelly or Red Cayenne Pepper Jelly 

1 t. fennel seeds
2 T. all-purpose flour
1 t. salt
1/2 t. granulated garlic
1/2 t. ground cumin
1/4 t. ground black pepper
2 lbs. chicken wingettes and drumettes
6 T. unsalted butter, melted
1/2 cup hot pepper jelly, melted
2 T. Cajun hot sauce
Garnish:  sliced green onion

Preheat oven to 475 degrees F.  Spray a large rimmed baking sheet with nonstick spray.

Grind fennel seeds in a mortar and pestle or electric spice grinder.  In a large bowl, whisk together fennel, flour, salt, garlic, cumin, and pepper.

Add chicken, one piece at a time, until well coated. Arrange chicken skin side down, in a single layer on prepared pan. Lightly spray with cooking spray.

Roast for 15 minutes. Turn wings, and roast until browned and crispy, about 15 minutes more.

In a large bowl, combine melted butter, melted pepper jelly, and hot sauce. Add hot chicken wings, tossing well to coat. Place chicken wings in a serving bowl. Garnish with green onion, if desired.


Adapted from Lousisa Cookin' Vol. 20, Issue 4

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