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!
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