Peppery jelly adds a spicy-sweet kick to a classic game-day chicken wings.
These saucy wings are made even better by a quintessential Southern condimentpepper jelly!
Equal parts sweet and spicy, its the perfect partner for these savory, crispy wings.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
And the best partyou can forget about the hassle of deep-fryingthese wings get wonderfully crunchy in the oven.
All the flavor and none of the fussyou cant beat that!
Sprinkle salt mixture over chicken; toss well to coat.
Arrange chicken skin side down on a wire rack fitted over a rimmed baking sheet.
Refrigerate chicken uncovered for 1 hour.
Remove pan from refrigerator 15 minutes before baking.
Preheat oven to 450F.
Bake in preheated oven for 25 minutes.
Cook, stirring often, until jelly is melted, 1 to 2 minutes.
Stir in butter and red pepper; remove from heat.
Reserve 1/4 cup pepper jelly mixture for brushing.
Remove chicken from oven.
Using tongs, carefully turn chicken, and brush with reserved 1/4 cup pepper jelly mixture.
Stir together ranch and remaining 2 teaspoons cider vinegar.
Transfer chicken wings to a large bowl.
Add 1/2 cup pepper jelly mixture; toss well to coat.
Arrange wings on a serving platter; drizzle with remaining pepper jelly mixture, and sprinkle with cilantro.
Serve with ranch dip.
