These are so good, and I’m so bad. These delicious, sweet-spicy morsels are the only reason people invite me to tailgates anymore. This is actually a variation from Tim Sullivan of Cilantro’s in Del Mar, California. Serves 10-12 as an appetizer.
30 Jalapenos
1 ½ cup Sugar
1 ½ cup Brown Sugar
6 Tablespoons Water
4-5 cups Honey
½ cup White Wine Vinegar
¼ cup Orange Juice
¼ teaspoon Turmeric
2-3 cups Mustard
60 Chicken Wings or Drumettes
Before the Game: Roast (or boil) Jalapenos until tender, then blend with all ingredients except chicken in a blender or food processor. (You may have to do this in batches.) Marinate Chicken for at least an hour, the longer the better, in most of the sauce, saving some sauce for brushing during grilling.
At the Game: Grill until done. I don’t know how long since the men won’t let me near the grill anymore, but when they look done, that’s when you’re supposed to take them off the grill (apparently).
Even Better: I usually start the day before, marinate several hours, and then bake right in the marinade for 25 minutes. After refrigerating overnight, the next day at the game you can throw them on the grill for a few minutes, brushing with saved marinade, just to get that great, caramelized finish.
