Description
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
Ingredients
- 8 whole Chicken Wings (or 16 Wing Sections)
- 1 cup Zesty Italian Salad Dressing (any Cheap Store Brand Is Fine)
- ⅓ cups Your Favorite Hot BBQ Seasoning (I Used Oakridge BBQ’s Habanero Death Dust), Divided Use
- ¼ cups Mango-peach Pepper Jelly
- 2 Tablespoons Butter, Unsalted
- Canola Oil Cooking Spray
Preparation
Note: If you can’t find the mango-peach pepper jelly, standard pepper jelly or an apricot-pineapple jelly (or a mixture of both) would be great as well.
Cut the tips off of the wings then cut them into sections, removing any excess skin and fat.
Put the wings and salad dressing in a gallon-size zip-top bag and slosh the wings around so that they are all coated. Seal the bag, removing the excess air and refrigerate for four hours.
Drain as much of the dressing as you can from the bag (or move the wings to a new bag), and add 1/4 cup of the Death Dust or whatever seasoning you’re using. Squish the wings around in the bag so that they are all coated, and refrigerate one hour.
Start your grill and prepare for indirect cooking over medium heat (325-350 F). I used a combination of Kingsford® Competition Briquets and mesquite lump charcoal.
Put the remaining 2 tablespoons of Death Dust in a shaker.
Cook the wings over indirect heat for 20 minutes, then flip them, spray them with a light mist of canola spray, and dust them lightly with the seasoning.
Cook 15 minutes more, then repeat the flip, mist and dust process three more times, every 15 minutes.
Combine the jelly and butter in a medium microwave-safe bowl and microwave until the butter is melted. Then whisk well to combine.
Coat each wing with the glaze and cook for 10 more minutes.
Glaze each wing again and remove them from the grill to a platter.
Serve with the remaining glaze for dipping and enjoy (with caution)!
