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Sticky Jalapeno Chicken

A delightful dish featuring juicy chicken wings or drumsticks coated in a sweet and spicy jalapeno glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup soy sauce Low-sodium soy sauce can be used as an alternative.
  • 1/4 cup honey Can substitute with maple syrup or agave nectar.
  • 1/4 cup brown sugar Brown sugar adds depth; can omit for a lower-calorie option.
  • 2 tablespoons rice vinegar
  • 2 tablespoons sriracha Adjust according to spice preference.
  • 2 tablespoons minced garlic Fresh garlic is recommended.
  • 1 tablespoon minced ginger Fresh ginger for best flavor.
  • 1-2 fresh jalapenos, sliced Use less for milder flavor.
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
For Garnish
  • 1 tablespoon chopped fresh parsley Adds fresh flavor.
Main Ingredients
  • 2 lbs chicken wings or drumsticks

Method
 

Preparation
  1. In a large mixing bowl, combine the soy sauce, honey, brown sugar, rice vinegar, sriracha, minced garlic, minced ginger, and black pepper. Whisk until thoroughly mixed.
  2. Add the chicken wings or drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to overnight.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken on the rack and reserve the marinade.
  3. Bake for 30-35 minutes until cooked through and the skin is crispy.
  4. While the chicken is baking, pour the reserved marinade into a saucepan. Bring to a boil over medium-high heat, then lower to a simmer for 10-15 minutes until thickened.
  5. Brush the thickened sauce all over the chicken after it’s done baking for a glossy, sticky finish.
  6. In the last few minutes of baking, sprinkle the sliced jalapeños over the chicken.
Serving
  1. Remove from oven, garnish with chopped parsley, and serve.

Notes

For added crunch, avoid overcrowding the baking sheet. If you have leftovers, allow the chicken to cool completely before storing in an airtight container. It can be frozen for up to three months. Reheat at 350°F for about 20 minutes.