Broiled Hot Pepper Wings
These Broiled Hot Pepper Wings are an easy and delicious appetizer or main. Chicken wings are broiled until nearly cooked through, then glazed with a vibrant, sticky sauce made from hot pepper jelly, lime juice, and hot sauce, creating a perfect balance of sweet, spicy, and tangy flavors with a crispy finish.
Equipment
- 1 Sheet Pan With a broiler-safe wire rack
- 1 Small Saucepan
- 1 Whisk
- 1 Basting Brush
- 1 Tongs For turning wings
Ingredients
Main
- 2 tablespoons vegetable oil plus extra for oiling rack
- 5 pounds chicken wings split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper
- 1 cup hot pepper jelly recommended: Stonewall Kitchens
- 1/2 cup freshly squeezed lime juice
- 1/2 cup hot sauce recommended: Frank's
Instructions
- Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
- Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
- In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
Notes
Broiling requires constant vigilance; chicken wings can go from perfectly crisp to burnt very quickly. Position the rack carefully, 4 to 5 inches from the heat, and monitor closely. For an even crispier skin, ensure the wings are patted very dry before tossing with oil. The hot pepper jelly sauce offers a fantastic sweet-spicy-tangy balance; feel free to adjust the hot sauce quantity to your preference. Apply the sauce in layers during the final broiling stage to build up flavor and a glossy finish without scorching the sugar. A little extra sauce on the side for dipping is always a good idea.