Food and Recipes Meat Chicken Recipes Pepper Jelly-Glazed Chicken Wings 4.0 (1) 1 Review Peppery jelly adds a spicy-sweet kick to a classic game-day chicken wings. By Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, recipe tester, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Southern Living's editorial guidelines Published on February 2, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Active Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Whether you’re hosting a tailgate, a cookout, or any casual get-together, chicken wings are always the most popular appetizer. Of the many ways to enjoy chicken, wings are our favorite when it comes to parties—they’re easy to pick up, and there’s no knife and fork required! These saucy wings are made even better by a quintessential Southern condiment—pepper jelly! Equal parts sweet and spicy, it’s the perfect partner for these savory, crispy wings. And the best part—you can forget about the hassle of deep-frying—these wings get wonderfully crunchy in the oven. All the flavor and none of the fuss—you can’t beat that! Ingredients 3 lb. chicken wings (flats and drumettes) 1 Tbsp. kosher salt 2 tsp. baking powder 1 tsp. onion powder 1 tsp. ground coriander 1/2 tsp. black pepper 1 cup hot red pepper jelly (from 1 [13-oz.] jar, such as Stonewall Kitchen) 2 Tbsp., plus 2 tsp. apple cider vinegar, divided 2 Tbsp. unsalted butter, cubed 1/4 tsp. crushed red pepper 1/2 cup bottled buttermilk ranch dressing Chopped fresh cilantro Directions Pat chicken dry with paper towels; place in a large bowl. Stir together kosher salt, baking powder, onion powder, ground coriander, and black pepper in a small bowl. Sprinkle salt mixture over chicken; toss well to coat. Arrange chicken skin side down on a wire rack fitted over a rimmed baking sheet. Refrigerate chicken uncovered for 1 hour. Remove pan from refrigerator 15 minutes before baking. Preheat oven to 450°F. Pat chicken dry again, and arrange skin side down in a single layer on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven for 25 minutes. While chicken cooks, stir together pepper jelly and 2 tablespoons of the apple cider vinegar in a medium saucepan; bring to a boil over medium high. Cook, stirring often, until jelly is melted, 1 to 2 minutes. Stir in butter and red pepper; remove from heat. Reserve 1/4 cup pepper jelly mixture for brushing. Remove chicken from oven. Using tongs, carefully turn chicken, and brush with reserved 1/4 cup pepper jelly mixture. Return to oven; bake until well browned and crispy and a thermometer inserted into thickest portion of chicken registers at least 165°F, 18 to 20 minutes. Cool 5 minutes. Stir together ranch and remaining 2 teaspoons cider vinegar. Transfer chicken wings to a large bowl. Add 1/2 cup pepper jelly mixture; toss well to coat. Arrange wings on a serving platter; drizzle with remaining pepper jelly mixture, and sprinkle with cilantro. Serve with ranch dip. Rate It Print