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The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Kell Phelps: According to Kell, this is the perfect appetizer. Don't worry—these are not as hot as they sound. If you find they are a bit too spicy, just let them stay on the grill a bit longer after basting them. The longer they cook after basting, the less heat you will taste. You can get Pineapple Habanero Pepper Jelly from Texas Pepper Jelly,
Serves 4 to 6, including 2¾ cups rub.


    • 1/2 cup paprika
    • 1/2 cup kosher salt
    • 1/2 cup packed light brown sugar
    • 1/2 cup granulated garlic
    • 6 tablespoons granulated onion

    • 3 pounds chicken wings, tips discarded or saved for stock
    • 1 (12-ounce) jar Texas Pineapple Habanero Pepper Jelly
    • 2 cups barbeque sauce


Combine all the rub ingredients in a bowl and rub them together with your hands. Store in an airtight plastic or glass container until ready to use. It will keep for up to 6 months if kept away from heat and light.

Set up your grill to cook indirectly at 230° to 250°F, Cut the chicken wings into two pieces at the joint. Put a light coat of the rub on them and put them on the grill on the side away from the fire.

Heat the pepper jelly in a small saucepan over medium heat until it melts, 5 to 7 minutes. After the wings have cooked for about 30 minutes, or until they register 170°F internally, baste them thoroughly with the pepper jelly. Let the baste set for about 10 minutes and then brush lightly with your favorite barbeque sauce. Cook for another 10 minutes to set the glaze.


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