I love chicken wings. This recipe is one that I adapted to fit my needs and in an attempt to replicate the wings from Ruby River (which are my favorite) that include Grape Jam in their recipe.
Mark's Hot Wings
3 lbs of Drummets (the upper portion of the wing, more meat, less fat)
4 Tbsp Butter
1 Tbsp Grape Jelly
2 tsp Cider Vinegar
1/2 C Louisiana Hot Sauce (I prefer Western Family or Crystals, though Frank's is fine)
0-2 Tbsp Tabasco Sauce (add to your heat preference)
Dashes of Habenero Tabasco Sauce for extra heat if you choose (optional)
Bake the drummets per the instructions on the package. I usually strip off most of the larger fat pads, but keep some of the skin on. I bake them, rather than fry them, to cut down on the amount of oil in the recipe.
While the chicken is baking, in a medium sauce pan melt the butter and then add all of the other ingredients and stir until the jam is disolved. I add a bit of cornstarch to thicken the sauce. If you don't have grape jelly on hand, I have seen other recipes use 1 Tbsp of Brown Sugar.
I have marinated the ckicken in the Louisiana style hot sauce prior to baking to give the meat a little more flavor, but it is up to you.
The only problem with this recipe is that as the sauce cools, the butter solidifies, making a slighly unpleasant texture when eating the wings cold. Note sure how to solve this problem.
