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Easy Grilled Chicken Wings with Hot Pepper Jelly Glaze


  • Author: Nicole Nared-Washington
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 (2 wings per serving) 1x

Description

Enjoy these Grilled Chicken Wings with a Hot Pepper Jelly Glaze straight off the grill! These chicken wings are seasoned with Tony Chachere’s Creole Seasoning making great flavor!


Ingredients

Scale
  • 2 1/2 lb. Party Chicken Wings, thawed
  • 2 tbsp. Tony Chachere’s More Spice Seasoning, divided
  • 11 oz. Hot Pepper Jelly
  • 2 tbsp. Butter
  • 2 tsp. Apple Cider Vinegar
  • 2 tsp. Hot sauce
  • Pinch of cayenne pepper

 


Instructions

  1. In a medium saucepan, add the hot pepper jelly, butter, apple cider vinegar, hot sauce, a pinch of cayenne pepper, and turn heat on low-medium. Bring the jelly to a simmer and stir to melt the butter. Set aside. 
  2. An hour before you start grilling, remove the chicken from its packaging. Lay the chicken out on a cooling rack, pat dry with a paper towel, season on both sides (1 tablespoon on both sides) with Tony Chachere’s More Spice Seasoning and allow to sit uncovered at room temperature for 30 minutes. 
  3. Prepare the grill according to the manufacturer’s instructions. Spray the grilling rack with non-stick spray. Cover half of the rack with aluminum foil.  Begin cooking the chicken on the aluminum foil side for 5-6 minutes on both sides and finish on the exposed side of the grill for an additional 5-7 minutes or until an internal temperature of 165 degrees F is reached.
  4. Once the chicken is finished, brush the chicken on both sides with glaze. Allow cooking for an additional 3 minutes to allow the glaze to caramelize. Once cooked, brush with glaze once more and remove from heat. Serve with a side of ranch or blue cheese as desired.
  • Category: Main Dishes
  • Method: Grill
  • Cuisine: American

Keywords: hot pepper jelly glaze for chicken, chargrilled chicken wings, grilled chicken wings, tony chachere's recipes, glaze for grilled chicken, recipes with hot pepper jelly