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1
Note: If you cant find the mango-peach pepper jelly, standard pepper jelly or an apricot-pineapple jelly (or a mixture of both) would be great as well.
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2
Cut the tips off of the wings then cut them into sections, removing any excess skin and fat.
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3
Put the wings and salad dressing in a gallon-size zip-top bag and slosh the wings around so that they are all coated.
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4
Seal the bag, removing the excess air and refrigerate for four hours.
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5
Drain as much of the dressing as you can from the bag (or move the wings to a new bag), and add 1/4 cup of the Death Dust or whatever seasoning youre using.
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6
Squish the wings around in the bag so that they are all coated, and refrigerate one hour.
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7
Start your grill and prepare for indirect cooking over medium heat (325-350 F).
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8
I used a combination of Kingsford Competition Briquets and mesquite lump charcoal.
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9
Put the remaining 2 tablespoons of Death Dust in a shaker.
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10
Cook the wings over indirect heat for 20 minutes, then flip them, spray them with a light mist of canola spray, and dust them lightly with the seasoning.
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11
Cook 15 minutes more, then repeat the flip, mist and dust process three more times, every 15 minutes.
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12
Combine the jelly and butter in a medium microwave-safe bowl and microwave until the butter is melted.
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13
Then whisk well to combine.
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14
Coat each wing with the glaze and cook for 10 more minutes.
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15
Glaze each wing again and remove them from the grill to a platter.
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16
Serve with the remaining glaze for dipping and enjoy (with caution)!
