Chicken Wings with Jalapeño and Lime Sauce

Bottled hot sauce isn’t my thing, so I developed this quick and easy fresh pepper glaze from staple ingredients, which is perfect for surprise guests. These drumsticks practically fly off the plate.

1 (10 oz) jar red jalapeño pepper jelly
¼ cup lime juice, freshly squeezed
12 chicken wings or drumsticks (about 3 lbs)
1 tsp. sea salt
½ tsp. black pepper, freshly cracked

In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside ½ cup for serving.

Sprinkle chicken with sea salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°F, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking.

Serve with reserved jelly mixture.

Makes 6 servings.