Sweet and Spicy Grilled Chicken Wings
February 3, 2011
John “Patio Daddio” Dawson checks in just in time for the big game with his amazing grilled chicken wings. Enjoy his sweet and spicy inspiration!
Tonight I had one of those kitchen alchemy moments. You know, a time where you need a quick recipe, something dawns on you, then you go with your gut and something incredible happens.
I was inspired by a friend to cook some wings this weekend and I wanted something sweet and hot, in addition to the standard barbecue wings for my ladies. I thought that jalapeno jelly would make a good base, but that would be a little too sweet all on its own. I was racking my brain trying to think of something to add a little savory heat to the party. Then it hit me… Tiger Sauce! If you’ve never tried it, I encourage you to pick up a bottle or six. It’s hard to describe, but it will do wonders for just about anything barbecue.
The sauce that follows is the ultimate in sweet and heat. Click the picture for a closer look.
3-4 lbs Chicken wings (thawed if frozen)
1 cup Jalapeno jelly (I used Four Monks medium, thus the red color)
1/2 bottle Tiger Sauce
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)
Put the wings on a sheet pan, sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).
Combine the jelly and Tiger Sauce in a microwave-safe bowl and microwave on high for one minute, or until the jelly is melted.
Mix the sauce well, cover, and set aside.
Start your fire and prepare for indirect cooking at medium-high heat (about 325º).
Cook the wings indirect for approximately one hour.
Move the wings to the hot side of the grill, and cook about two minutes on each side to crisp the skin.
Return the wings to the cooler side of the grill and quickly glaze them on each side with the sauce.
Let the wings cook five more minutes.
Quickly glaze both sides of the wings again with the sauce.
Remove the wings to a platter, serve and enjoy.