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Cranberry Pepper Jelly Sticky Wings

Author: Southern Made Simple

Ingredients

Pepper Jelly

  • 12 oz bag of fresh cranberries
  • 5 jalapeno peppers seeded
  • 5 cups sugar
  • 1 cup white distilled vinegar
  • 1 tsp cinnamon
  • 1 packet liquid pectin

Wings

  • 20 chicken wings
  • 1 cup prepared cranberry jalapeno pepper jelly
  • 1 Tbs Worcestershire sauce
  • 1/2 stick butter
  • 1 1/2 Tbs honey

Instructions

Pepper Jelly

  • In a food processor, combine fresh cranberries and jalapeno peppers and pulse for a few seconds.
  • Add in vinegar and pulse for a few more seconds until everything is finely chopped
  • Pour cranberry and jalapeno mixture into a large stock pot and simmer for about 10 minutes over medium-low heat
  • Add in sugar and cinnamon and bring to a rolling boil for 1-2 minutes, stirring frequently.
  • Add in 1 packet of liquid pectin and stir well, bringing back to a boil for 1 more minute.
  • Remove from heat and skim off foam.
  • Using a ladle with a spout, pour mixture into heated jars carefully
  • Place lid on jars and process in boiling water bath for 15 minutes
  • Remove and allow to sit on counter until lips "pop" to sealed
  • Enjoy!

Wings

  • Preheat oven to 400 F
  • In a deep skillet, melt the butter and Worcestershire sauce together and turn to medium-high heat.
  • Using tongs, place about half of the batch of wings into the butter and cook for about 5 minutes, turning once.
  • Set cooked wings aside and repeat with remaining wings
  • In a small sauce pan, simmer pepper jelly and honey until bubbling.
  • Toss wings in pepper jelly sauce and bake in a deep baking dish for 35 minutes
  • Allow to cool for a few minutes and serve
  • Enjoy!

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