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Crispy Chicken Wings with Pepper Jelly

If you love crispy chicken wings, then I have a recipe for you! These crispy, baked chicken wings are perfect tossed in my Four Pepper Jelly! Store this jelly in your fridge and have it ready anytime your wing craving gets to be too much!

If you love crispy chicken wings, then I have a recipe for you! These crispy, baked chicken wings are perfect tossed in my Four Pepper Jelly! Store this jelly in your fridge and have it ready anytime your wing craving gets to be too much! Crispy Chicken Wings with Four Pepper Jelly Recipe | Take Two Tapas | #BakedChickenWings #bakedchicken #BakedWings #ChickenWings #PepperJelly

Pepper Jelly Chicken Wings

You know I’m a sucker for crispy chicken wings rights? Well, I’m a sucker for a lot of food items, because I just love to eat, but I REALLY like chicken wings.

There isn’t much I hate more than when I go to a wing joint and I get soggy wings. I don’t like the feel of under-cooked chicken skin in my mouth.

When I order my wings, I always ask for extra crispy chicken wings, but the people in the kitchen just roll their eyes at my special order and take them out 5 minutes early.

The wings end up cooked through, but the skin leaves something to be desired.  

I have even resorted to asking for all the sauce on the side so I can make sure that they don’t sit in the kitchen window, drowning in sauce, getting soggy, while the server is on a smoke break complaining about my special order and the amount of unsweet tea I am drinking.

It happens! As a previous restaurant server, I know EXACTLY what goes on back there.

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Crispy Chicken Wings with Four Pepper Jelly | Take Two Tapas | #BakedChickenWings #bakedchicken #BakedWings #ChickenWings #PepperJelly

How to Make Extra Crispy Chicken Wings

In getting tired of having sub-par wings at over-priced establishments, I make my own. My mother even bought me a 16 inch cast iron skillet that fits on my turkey fryer base so I can fry my own.

It really was for fish, but we don’t fry our fish anymore, so it is now the wing pan. I don’t like having to fry my wings to get the crispness that I like, so now I bake them.

It takes a lot longer than frying, but totally worth it. I will have to say that it still takes some time, but with a new trick I learned from my friend Nagi over at Recipe Tin Eats, the genius behind baked crispy chicken wings, I have found a new way to bake them.

What’s different from just putting them on a tray and throwing them in the oven?  It’s the coating (gluten-free) and the method in which she uses to bake them.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

I have followed her recipe, and achieved truly crispy chicken wings! Now what to put on them???

How about that Hot Pepper Jelly that I made last week and murdered my crock pot in the process? Sounds good to me!

Favorite Chicken Wing Recipes

close up of Crispy Chicken Wings with Four Pepper Jelly

Crispy Chicken Wings with Four Pepper Jelly

These crispy chicken wings are baked in the oven and tossed in a sweet and spicy pepper sauce. Great for a party or your next football get-together!
4.91 from 10 votes
Print Pin Rate
Course: Perfect Party Foods
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 16 servings
Calories: 388kcal
Author: Jennifer

Ingredients

  • 4 lbs chicken wings about 28 pieces
  • 2 tablespoons baking powder
  • 1 cup Four Pepper Jelly

Instructions

  • Pat wings dry with a paper towel or let sit uncovered in the fridge overnight.
  • Toss the wings in a bag and add the baking powder.
  • Toss to coat the wings.
  • Line a baking sheet with foil.
  • Place a baking cooling rack over the baking sheet.
  • Spray or coat the rack with oil to keep the wings from sticking.
  • Place wings skin side down.
  • Preheat oven the 250F.
  • Bake at for 30 minutes in the lower third of your oven to start rendering fat.
  • After the 30 minutes, up the temperature to 425 and bake for 50 minutes.
  • I like mine extra crispy so I rotated my wings and baked another 40 minutes.
  • Remove and toss in the pepper jelly or your favorite sauce!

Notes

*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 16g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 93mg | Sodium: 630mg | Fiber: 2g

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Recipe Rating




Rick

Wednesday 24th of March 2021

I do mine in the air fryer, and after I coat them with the pepper jelly, I return them to the air fryer for an additional 4 or 5 minutes. Crispy and delicious.

Petra

Tuesday 29th of September 2015

I so agree with you when it comes to soggy chicken skin, it is just so dissapointing! Your recipe looks delicious and the jelly sounds just perfect with the wings! :)

chubcheeks@bellsouth.net

Tuesday 29th of September 2015

Thanks Petra! I usually bake or fry my wings until they are like jerky!

Bakeca Donne Milano

Friday 11th of September 2015

Delicious ! thank you for sharing !

chubcheeks@bellsouth.net

Friday 11th of September 2015

Thanks for reading!!

Bakeca Donne Milano

Friday 11th of September 2015

Delicious ! thank you for sharing !

Bakeca Donne Milano

Friday 11th of September 2015

Delicious ! thank you for sharing !