Smokin’ Hot Baked Wings


  • 4 lbs. chicken wings
  • 2 Tbsp. canola oil
  • 1 Tbsp. salt
  • 1 tsp. pepper (we used freshly ground black pepper)
  • 1 cup red pepper jelly (we used a 10.5 oz. jar of Braswell’s red pepper jelly)
  • 1 tsp. smoked paprika
  • Fresh jalapeño, chopped


  1. Before preheating your oven, move a rack to the top third of your oven (we moved our rack up one from the middle). Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil. Place a wire rack on the lined baking sheet, spraying the rack with cooking spray afterwards.
  2. Take the chicken wings and cut off the wingtips before separating the wingette from the drumette (until we take our own pictures, check out this website,, if you need any help figuring out the anatomy of a chicken wing). Pat the wingettes and drumettes dry before placing them in a large mixing bowl. Along with those chicken wings, add the canola oil, salt, and pepper to the bowl, tossing to ensure all the chicken wings are coated in those ingredients. Place the chicken wings on the rack lined baking sheet and stick them in the oven to cook for 45 minutes or until the chicken skin is crispy.
  3. In a separate mixing bowl, mix together the red pepper jelly and the smoked paprika, creating your glaze. Scoop out ¼ cup of the glaze and place it in a separate bowl. Take the chicken wings and toss them around in the remaining glaze before returning the chicken wings to the rack lined baking sheet (making sure that the wings are still in a single layer). Stick the wing pieces back in the oven for an additional 10 minutes or until the glaze looks shiny, the skin’s browned up in spots on the chicken and the chicken’s fully cooked.
  4. Place the wings on a plate and dab with that ¼ cup of glaze*. Sprinkle the chopped jalapeño over the wings and serve immediately.

*We actually forgot to dab the ¼ cup of glaze onto the wings but we did dip the wings into the glaze while we ate.

Oh these were delicious ! You’ve got sweet, spicy, and smoky all in one bite !

We found this recipe in a Rachael Ray magazine.

We weren’t paid in any form to promote Braswell, thekitchn, or Rachael Ray.


Sriracha Buffalo Chicken Wings With Lemon Dijonnaise Dip

If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !


  • 4 pounds chicken wings, split at the joints, tips removed
  • 2 tsp. kosher salt
  • A few grinds of black pepper
  • 2 sticks butter (we used salted butter)
  • ¾ cup Sriracha
  • Lemon Dijonnaise Dip
    • ½ cup mayonnaise
    • 3 Tbsp. Dijon mustard
    • Zest and juice of one large lemon
    • ½ grated garlic clove
    • ½ tsp. kosher salt


  1. Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
  2. Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
  3. While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the  butter mixture, serve it with the dip and enjoy !

*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.

** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.

***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.

We created this combo from a Food Network Mix & Match Wings article.

We weren’t paid in any form to promote Food Network.

Hope you enjoy life !