Ingredients:
- 2 8 oz jars Original Jalapeno Pepper Jelly
- 4 tbsps Canola Oil
- Salt and pepper to taste
- 2 lbs chicken wingettes and drummettes
Blend pepper jelly and oil together thoroughly. Refrigerate 1/2 of mixture for later use.
Salt and pepper chicken in a gallon size zipper seal bag. Pour half of the pepper jelly mixture over chicken and mix together in bag to evenly coat the chicken.
Marinate in fridge minimum 1 hour or up to 24 hours.
15 minutes before cooking, remove chicken and pepper jelly mixture from fridge.
Heat oven to 425 degrees and adjust oven rack to center position. Line a large metal sheet with foil and spray a metal rack with nonstick cooking spray. Place rack on sheet and place chicken on rack. Shake off excess sauce before placing each piece on the rack. Leave space between pieces.
Bake for 30 minutes and remove chicken from oven. Divide the room temp pepper jelly mixture into 2 bowls. Brush each piece with 1/2 of pepper jelly sauce on both sides.
Reduce heat to 400 and bake an additional 20 minutes or until chicken is thoroughly cooked and sauce begins to caramelize. Remove from oven.
Heat remaining sauce in saucepan or microwave and serve as a dip for the baked wings.
Submitted by Virginia Toll