*Versatility is the name of the game when it comes to wings. Oven or slow cooker, fiery or mild, entree or appetizer, every day or special occasion, these are sure to hit the spot!*

4 lbs chicken wings
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
3/4 c. honey
1/4 c. hot sauce or Sriracha*
1/4 c. lime

*Substitute barbecue sauce for hot sauce for milder wings

Oven method (30-40 minutes)

Place chicken wings on foil-lined baking sheet. Liberally season with salt and pepper or seasoning salt. Bake 15 minutes at 350, turn wings and bake and additional 10 minutes.

While wings are baking, add 1/2 c. Suan’s® Scotch Bonnet Pepper Jelly, 3/4 c. honey, 1/4 c. hot sauce or Sriracha, and 1/4 c. lime juice to small sauce pan. Bring to boil, stirring frequently. Boil for 10-15 minutes or until sauce thickens to your liking.

Set oven to broil. Drizzle sauce over wings. Broil 3-7 minutes or until sauce caramelizes to your liking. Serve with your favorite Suan’s® dipping sauce.

Slow cooker method (1 1/2 to 5 1/2 hrs.)

Add 1/2 c. Suan’s® Scotch Bonnet Pepper Jelly, 3/4 c. honey, 1/4 c. hot sauce or Sriracha, and 1/4 c. lime juice to a slow cooker.

Add 4 lbs. frozen chicken wings, stir to coat. Cook on low 5 hours or high 3 hours. (Cook 1-2 hours on low for thawed wings.)

Remove wings from slow cooker. Transfer cooking liquid to small sauce pan. Bring to boil, stirring frequently. Boil for 10-15 minutes or until sauce thickens to your liking.

Set oven to broil. Add wings to foil-lined baking sheet. Drizzle sauce over wings. Broil 3-7 minutes or until sauce caramelizes to your liking. Serve with your favorite Suan’s® dipping sauce.