peach, apricot, orange marmalade, and jalapeno jelly all sound really good to me instead of the raspberry jam. I'm not sure about the classic grape or strawberry but you never know. These would go very well served with toast points and potato chips.Source unknown
1with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
2In a small pan over low heat, warm the jam, peanut butter, and hot sauce for about five minutes stirring often until well blended. Keep warm.
3Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you like to serve them in individual segments, cut them apart now. Transfer the wings to a large bowl. Pour the peanut butter and jelly mix over the wings. Toss to coat well. Transfer to a platter to serve. Serves 10
4Chicken wing dry rub:
2 tablespoon salt
2 tablespoons sugar in the raw
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good-quality chili powder
2 teaspoons finely ground black pepper
1 teaspoon lemon pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
mix together and store in an airtight container. Makes about 3/4 cup.