Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

~Total: 40 mins, Yield: 4

Ingredients:

• -2 tablespoons unsalted butter

• -1/2 medium sweet onion, such as Vidalia, finely chopped

• -3/4 cup of Scotch Bonnet Cherry Jelly

• -1/3 cup fresh lime juice

• -Salt

• -Freshly ground black pepper

• -3 1/2 pounds chicken wings, tips discarded, and wings split

Directions: 

1. In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.  Scrape the onion into a blender, add the Scotch Bonnet Cherry Jelly and lime juice, and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Season the glaze with salt and black pepper.  Transfer the glaze to a small bowl.

2. Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.

3. Transfer the chicken wings to a large bowl and toss with one-third of the Scotch Bonnet Cherry Jelly glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the Scotch Bonnet Cherry Jelly glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.

Make-Ahead: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.

Suggested Pairing: Fresh, berry-rich Syrah from Washington state.