Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor. The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck.
3 pounds chicken drumettes (24 drumettes)
2 tablespoons canola oil
1 tablespoon toasted seasame oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup red pepper jelly
1/4 cup white miso
1/4 cup rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon chopped garlic
1/4 cup sliced scallions
1/4 cup thinly sliced fresh Thai basil leaves
1 lime, cut into wedges
How to Make It
Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Place a wire rack on prepared baking sheet; coat rack with cooking spray. Toss together drumettes, canola oil, and sesame oil in a medium bowl. Spread in a single layer on prepared rack. Sprinkle evenly with salt and black pepper. Bake in preheated oven until done, golden brown, and crispy, about 40 minutes.
Meanwhile, stir together pepper jelly, miso, rice vinegar, ginger, and garlic in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth and slightly thickened, about 1 minute.
Remove baking sheet from oven. Turn drumettes over, and brush 1/2 cup of the pepper jelly mixture over drumettes. Return to oven, and bake 10 minutes. Remove from oven, and brush drumettes with remaining pepper jelly mixture. Return to oven, and bake until wings are deep golden brown and slightly crispy but still sticky, about 10 minutes.
Place wings on a serving platter; sprinkle with scallions and basil. Serve with lime wedges.
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