By Becky Hardin
Published Dec 27, 2019
These pepper jelly chicken wings are perfect for game day entertaining! Perfectly spicy, these oven baked wings are perfect for a crowd and easy to make. Made with just a few ingredients they make for a really flavorful appetizer.
When it comes to game day entertaining, you really can’t beat chicken wings and these one sure pack a punch! They are oven baked for ease and are sure to be a hit at your next gathering!
To make a real show stopping chicken wing platter, check out my recipes for Cranberry Chicken Wings , Garlic Parmesan Chicken Wings , Honey Glazed Chicken Wings and Crispy Baked Buffalo .
How to Make Pepper Jelly Chicken Wings
- Whisk together pepper jelly and canola oil. Transfer ½ of the mixture to a lidded container and refrigerate for later.
- Liberally salt and pepper the chicken, and place it in a zipper-style plastic bag. Pour the remaining half of the pepper jelly mixture on top, and knead the chicken and jelly together to evenly coat each piece of chicken. Place the chicken in the fridge 1-24 hours.
- Remove the chicken and the dish of reserved sauce from the fridge 15 minutes before cooking.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Use tongs to transfer the chicken pieces to the prepared rack/baking sheet (shaking off excess sauce as you work). Leave space between chicken pieces to facilitate even baking.
- Bake at 425°F for 30 minutes then remove the chicken from the oven. Divide the reserved Hot Pepper Jelly Sauce into two bowls. One half will be used for brush onto the chicken and the other half will be used to serve with the cooked chicken.
- Brush each chicken piece (all sides) with ½ of the reserved hot jelly sauce and flip each piece over.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until chicken is cooked through and sauce is caramelized.
- About 5 minutes before chicken is done cooking, heat the unused, reserved sauce in a small saucepan until hot.
- Garnish with chopped, fresh cilantro, and serve with heated Pepper Jelly Sauce.
What is pepper jelly?
These tasty chicken wings are smothered and baked in pepper jelly. Pepper jelly is a preserve made with red peppers and sugar in a vinegar base.
It’s sweet, spicy and tangy and is the perfect accompaniment for these baked wings. It’s great on these wings, but it also works really well as a glaze for salmon and ham or on a cheese board.
Sweet and Sticky Hot Wings Recipe
These wings are just that perfect balance of sweet and hot and be sure to serve them with plenty of napkins!
The sugar in the pepper jelly caramelizes as the wings bake so they have a nice crispiness to them. Before serving I like to garnish them with a little cilantro for a bit of freshness.
The perfect oven baked wings recipe
When making wings at home, I much prefer baking them over frying, it’s more hands off and if you follow this recipe, you can still have juicy wings every time.
Be sure to marinade the wings as long as possible as this helps to add moisture to the chicken and helps to break it down before cooking so each wing is perfectly tender.
You need to be making these pepper jelly chicken wings!
I’m so excited for you guys to make these wings! They are so deliciously juicy and full of flavor and you’ll get sticky fingers eating them – perfect! All the prep can be done ay before time so you just have to pop them in the oven before you are ready to serve them.
Top Tips To Make Pepper Jelly Chicken Wings
- Marinate the chicken for at least one hour and up to twenty four.
- Spray your cooling rack with cooking spray so that the chicken doesn’t stick and place a tray underneath to catch the sauce and juices while cooking.
- Leave space between the chicken pieces on the rack so that they cook evenly.
- Serve immediately!
Add these and your other favorite chicken wing recipes to create the perfect game day platter!
More game day appetizer recipes:
- Homemade Baked Mozzarella Sticks Recipe
- Crockpot Little Smokies
- Easy Baked Buffalo Chicken Dip Recipe
- Easy Spinach Stuffed Mushrooms Recipe
- Easy Bacon Wrapped Shrimp Appetizer Recipe
- Crispy Jalapeno Fries
Ingredients1x2x3x
- ▢ 2 13-14 ounce jars HOT pepper jelly, divided
- ▢ 4 tablespoons canola oil
- ▢ Kosher salt
- ▢ Freshly ground black pepper
- ▢ 2 pounds chicken wingettes and/or drumettes
- ▢ Chopped fresh cilantro
Video
Instructions
- Whisk together pepper jelly and canola oil. Transfer ½ of the mixture to a lidded container and refrigerate for later.
- Liberally salt and pepper the chicken, and place it in a zipper-style plastic bag. Pour the remaining half of the pepper jelly mixture on top, and knead the chicken and jelly together to evenly coat each piece of chicken. Place the chicken in the fridge 1-24 hours.
- Remove the chicken and the dish of reserved sauce from the fridge 15 minutes before cooking.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Use tongs to transfer the chicken pieces to the prepared rack/baking sheet (shaking off excess sauce as you work). Leave space between chicken pieces to facilitate even baking.
- Bake at 425°F for 30 minutes then remove the chicken from the oven. Divide the reserved Hot Pepper Jelly Sauce into two bowls. One half will be used for brush onto the chicken and the other half will be used to serve with the cooked chicken.
- Brush each chicken piece (all sides) with ½ of the reserved hot jelly sauce and flip each piece over.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until chicken is cooked through and sauce is caramelized.
- About 5 minutes before chicken is done cooking, heat the unused, reserved sauce in a small saucepan until hot.
- Garnish with chopped, fresh cilantro, and serve with heated Pepper Jelly Sauce.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Pepper Jelly Chicken Wings
Ingredients
- 2 13-14 ounce jars HOT pepper jelly, divided
- 4 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds chicken wingettes and/or drumettes
- Chopped fresh cilantro
Instructions
- Whisk together pepper jelly and canola oil. Transfer ½ of the mixture to a lidded container and refrigerate for later.
- Liberally salt and pepper the chicken, and place it in a zipper-style plastic bag. Pour the remaining half of the pepper jelly mixture on top, and knead the chicken and jelly together to evenly coat each piece of chicken. Place the chicken in the fridge 1-24 hours.
- Remove the chicken and the dish of reserved sauce from the fridge 15 minutes before cooking.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Use tongs to transfer the chicken pieces to the prepared rack/baking sheet (shaking off excess sauce as you work). Leave space between chicken pieces to facilitate even baking.
- Bake at 425°F for 30 minutes then remove the chicken from the oven. Divide the reserved Hot Pepper Jelly Sauce into two bowls. One half will be used for brush onto the chicken and the other half will be used to serve with the cooked chicken.
- Brush each chicken piece (all sides) with ½ of the reserved hot jelly sauce and flip each piece over.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until chicken is cooked through and sauce is caramelized.
- About 5 minutes before chicken is done cooking, heat the unused, reserved sauce in a small saucepan until hot.
- Garnish with chopped, fresh cilantro, and serve with heated Pepper Jelly Sauce.
- Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
