Start by whisking together the pepper jelly and canola oil in a bowl until well combined. This mixture will be the flavorful marinade for the chicken wings.
Transfer half of the pepper jelly mixture to a lidded container and refrigerate it for later use. This reserved sauce will be perfect for serving.
Now, liberally season the chicken wingettes and/or drumettes with Kosher salt and freshly ground black pepper. This seasoning will enhance the chicken’s natural flavors.
Place the seasoned chicken into a zipper-style plastic bag. Pour the remaining half of the pepper jelly mixture over the chicken, then seal the bag and knead it gently to evenly coat each piece of chicken. This step is crucial for flavor infusion.
Once the chicken is coated, place the bag in the fridge for at least 1 hour, but letting it sit for up to 24 hours is even better for deeper flavor.
About 15 minutes before you're ready to cook, remove the chicken and the dish of reserved sauce from the fridge. This will allow them to come to room temperature, ensuring even cooking.
Preheat your oven to 425°F (218°C) and adjust the rack to the middle position. Line a large, rimmed baking sheet with foil for easy cleanup.
Spray a metal baking rack with nonstick spray and set it over the baking sheet. This helps the heat circulate around the chicken, making them crispy.
Using tongs, transfer the chicken pieces onto the prepared rack, making sure to shake off any excess sauce. Leave space between each piece for even baking.
Bake the chicken in the preheated oven for 30 minutes. This initial baking time allows the wings to cook through while absorbing all those lovely flavors.
After 30 minutes, carefully remove the chicken from the oven. At this point, divide the reserved Hot Pepper Jelly Sauce into two bowls. One bowl will be used for brushing the chicken while the other will be served as a dipping sauce.
Brush each chicken piece on all sides with half of the reserved sauce, and flip them over for thorough coverage. This step adds a beautiful glaze.
Lower the oven temperature to 400°F (204°C) and continue baking for an additional 20 to 25 minutes, or until the chicken is fully cooked and the sauce is caramelized.
Five minutes before the chicken is done, heat the unused reserved sauce in a small saucepan until it’s hot and ready to serve.
Finally, garnish the wings with chopped fresh cilantro and serve them alongside the heated Pepper Jelly Sauce. Enjoy your delicious creation!
