Pops' Smoky Hot Pepper Jelly Chicken Wings

They will remind you of BBQ, especially when cooked on the grill, but have a taste all their own.

If you are a real chile-head (like us!) you can easily crank up the heat by adding chopped Jalapenoes or Habs to the marinade.

Ingredients:

• 2 1/2 pounds Wings, trimmed and separated
• 1/2 cup Pops' Pepper Patch Red Bell Pepper Jelly + more to serve.
• 4 tablespoons Pops' Pepper Patch Chipotle Pepper Sauce 
• Grated Rind of 1 large Orange
• 1/4 cup Orange Juice (fresh or bottled)
• 3 large Garlic Cloves, chopped
• 4 tablespoons Olive Oil

Directions:

1. Mix marinade ingredients in a large bowl (big enough to put all the wings in.) 
2. Add the wings to the mixture and stir. 
3. Allow the wings to marinate for at least 2 hours at room temperature or over night in the refrigerator.
4. Drain and reserve the marinade.
5. Preheat the broiler or grill (Build a medium heat fire.) 
6. Broil for 15 to 20 minutes or until browned and cooked through.  Turn after 10 minutes.  Or grill until done, turning once.  Should be 10 to 15 minutes or more depending on the heat of the fire.
7. Baste with marinade during the last 5 minutes of either cooking method.  Be sure not to scorch the marinade.  Discard the marinade.
8. Serve with extra Pops' Pepper Patch Red Bell Pepper Jelly to dip (DO NOT serve the leftover marinade.  NEVER serve anything that has touched raw chicken and not been cooked.)