Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup jalapeño or pepper jelly
- 2 Tbs. honey or light agave syrup
- 2 jalapeño chilies, seeded and finely chopped, or 1 can fire-roasted jalapeño chilies, drained and finely diced
- 1 tsp. granulated garlic
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. cayenne pepper
- Pinch of coarse salt
- Pinch of freshly ground black pepper
- 3 lb. chicken wings (about 30), cut at the joints and wing tips discarded
Directions:
Preheat a broiler on high. Line a baking sheet with aluminum foil.
In a small saucepan over medium heat, melt the butter. Stir in the jalapeño jelly, honey, chilies, granulated garlic, paprika, chili powder, cayenne, salt and black pepper. Keep warm on the stovetop.
Rinse the chicken wings under cold running water and pat dry with paper towels. Working in batches, arrange the wings in a single layer on the prepared baking sheet. Broil, turning once, until lightly browned and cooked through, 10 to 15 minutes total.
Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
Grill the wings directly over medium-high heat, turning occasionally, until charred with grill marks on all sides, 4 to 5 minutes.
In a large bowl, combine the chicken wings and the jalapeño mixture and toss to coat. Transfer to a platter and serve immediately. Serves 6.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).