Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, tips removed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 1 cup (240ml) grape jelly
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 clove garlic, minced (approx. 1 tsp)
  • 1/2 tsp (2.5g) grated fresh ginger (or 1/4 tsp dried)

Instructions:

  1. Toss wings with olive oil, paprika, garlic powder, cayenne (if using), salt, and pepper in a large bowl until evenly coated.
  2. Arrange wings in a single layer on a baking sheet (lined with parchment paper, if desired). Bake at 400°F (200°C) for 35-40 minutes, or until cooked through and skin is crispy.
  3. While the wings are baking, combine grape jelly, soy sauce, rice vinegar, Dijon mustard, minced garlic, and ginger in a small saucepan.
  4. Bring the glaze mixture to a simmer over medium heat, whisking constantly. Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly.
  5. Remove wings from the oven and transfer them to the large bowl. Pour the grape jelly glaze over the wings and toss to coat thoroughly.
  6. For extra stickiness and caramelization, return the wings to the baking sheet (in a single layer) and broil for 1-2 minutes, watching carefully to prevent burning.