Hot Pepper Jelly Glazed Wings

For lots of flavor in these, we’re laying a smoky rub with a sticky-sweet glaze for a twist on classic wings. You get a perfectly crispy skin by baking on top of an oven rack without the annoyance of deep-frying. I love serving these when people come over because kids will eat them too since they aren’t too spicy. Super delicious.

The problem with making wings for a crowd is usually the logistics…frying in small batches takes forever. By doing these on sheet pans, you can cook three pounds at once and have everything hot and ready for the table at the exact same time.

what You’ll Need

You really will want to use the oven rack for the crispiest wings. It’s worth washing an extra dish!

The Chicken

• 2 ½ – 3 pounds chicken wings – Halved at the joints with tips discarded. You can often buy “party wings” that are already prepped this way to save time.
• The Dry Rub
• 1 Tablespoon Kosher salt: Important: If you only have fine table salt, use half this amount (1 ½ teaspoons), or the wings will be too salty.
• 2 teaspoons smoked paprika: This is key for that “BBQ” flavor without a grill; regular paprika won’t give you the same smokiness.
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon cumin

The Glaze

• ½ cup hot pepper jelly  (you can usually find this in the jam aisle or sometimes near the specialty cheeses/deli section. Or of course, make your own!)

Instructions

Mix the Dry Rub

Start by combining all your spices in a small bowl first. You might be tempted to just dump them directly onto the chicken one by one, but don’t do it! This was every bite has that full, smoky flavor profile.

Prep the Wings

This is the single most important step for oven-baked wings: pat them dry. Use paper towels to remove as much moisture as possible from the skin before you add the seasoning.

If the skin is wet, it will steam in the oven and stay flabby. If it’s dry, it gets crispy. Once they are dry, toss them in a large bowl with your spice blend until they are thoroughly coated.

Set Up Your Baking Station

Line a rimmed baking sheet with foil or parchment paper, then place your wire rack on top. Do not forget to spray the rack with cooking spray. Chicken skin loves to stick to metal, and you don’t want to tear that beautiful crust off when you go to serve them.

The foil underneath is purely for your sanity…it catches the dripping fat and spices so you aren’t scrubbing a burnt pan later.

Bake High and Hot

Arrange the wings on the rack, leaving a little space between each one so air can circulate. If they are touching, they won’t crisp up. Roast them at 425°F. If your oven has a convection setting, this is the perfect time to use it—it moves the air around like an air fryer.

They usually take about 40 minutes, but if your wings are extra large, they might need closer to an hour. You are looking for the skin to be tight, golden, and crispy.

The Glaze

When the wings are done, pull them out and immediately transfer them to a large, clean bowl. Add the hot pepper jelly right on top. You don’t need to heat the jelly on the stove first; the residual heat from the wings will melt the jelly instantly.

Give them a good toss with tongs, and the jelly will coat everything in a shiny, sticky, sweet-heat glaze. Serve them right away while they are hot and sticky.

Storage Instructions

Leftovers will keep in an airtight container for 3 to 4 days. The skin will soften in the fridge but you cna re-crosp them by reheating in an air fryer for about 8 minutes.

Making ahead: If you are hosting, bake the wings completely but wait to glaze them. You can keep the naked, baked wings in a warm oven (200°F) for up to 30 minutes. Toss them in the jelly right before you serve.

Serving Suggestions

If you’re serving lots of apps for a party, pair with these:

• Deviled eggs
• Jalapeno poppers
• Potato skins
• Ranch or blue cheese

Printable Recipe