Honey Jalapeño Chicken Wings & Drumsticks
Honey Jalapeño Chicken Wings & Drumsticks
Spicy jalapeño combined and a sweet honey sauce make these wings and drumsticks a “betcha can’t eat just one” flavor fest.
Ingredients
For the Rub
- 1 tablespoon smoked paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper
For the Wings
- 3 pounds chicken wings and drumsticks
- 3 tablespoons olive oil
- carrots, to serve on the side
- celery, to serve on the side
For the Sauce
- 4-6 jalapeño peppers, diced and seeded
- 1 medium sweet onion, diced
- 3 tablespoons yellow bell pepper, diced
- 3-4 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup honey
- 1/3 cup apple cider vinegar
- 1/2 lime, juiced
- 3 tablespoons brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire
- 2 tablespoons olive oil
- 2 tablespoons butter, room temperature
- 1 tablespoon liquid smoke
- kosher salt to taste
- ground black pepper to taste
For the Blue Cheese Dip
- 6 ounces cream cheese, softened
- 1/4 cup buttermilk
- 3/4 cup blue cheese, crumbled
- 2 cloves garlic, minced
- 3 scallions, trimmed and chopped
- 2 tablespoons Worcestershire
- kosher salt to taste
- ground black pepper to taste
Directions
1
Combine the rub ingredients in a large bowl. Rub spices into wings, liberally coating all portions of the chicken. Place the chicken in an air-tight sealed container and marinate in the refrigerator for 1 hour or more, up to overnight. Take the chicken out of the refrigerator 20 minutes prior to grilling.
2
Preheat the grill to medium, 300-350°F. Place wood chips on top of the grill grates.
3
Place chicken on the grill. Close the lid and grill 20 to 25 minutes, turning chicken once after 10 minutes and basting intermittently with olive oil.
4
In a saucepan over medium heat, combine olive oil and butter. Add the jalapeños, onions and peppers. Cook until soft and translucent. Add garlic and continue to cook for a few minutes. Then, stir in tomato sauce, honey, vinegar, lime, brown sugar, mustard, Worcestershire sauce, liquid smoke, salt and pepper. Simmer for 5 minutes. Transfer the sauce to a blender and pulse until smooth and set aside.
5
When the chicken reaches an internal temperature of 150°F (about 20 minutes), increase the grill temp to high. Liberally brush wings with barbecue sauce. Grill for an additional 10 minutes, brushing chicken every 2 to 3 minutes as sauce begins to caramelize.
6
Remove chicken from the grill and brush again with sauce. Place under a tin foil tent for 3 to 5 minutes.
7
Combine all ingredients for the blue cheese dip in a bowl and set aside.
8
Serve the wings with carrots, celery and creamy blue cheese dip.
Made This Recipe?
Click the stars to rate it.
