Grilled Pepper Seashell Macaroni with Chicken Wings
- Serves: 2
- Complexity: medium
- 12 Chicken Wings
- 1 Qt Water
- 2 t Salt
- 1 Cup Maple Syrup
- 3 oz. Pepper Jelly
- 3 oz. Sweet Baby Ray's BBQ Sauce
- 1 Cup Seashell Macaroni
- 2 (of each) Garden-fresh Ancho, Green Pablano and Orange Peppers
- 1 Green Onion
Mix water, salt and Maple syrup in a plastic container. Add chicken wings and refrigerate overnight.
Preheat grill on high. Place fresh peppers on the grill, turning as needed until charred on all sides. Remove peppers from grill and place on covered plate in refrigerator until cool.
After peppers have cooled, peel off the skin and dice. Mix with the Sea Shell Macaroni Salad and set aside.
Slice green onions and add to the macaroni salad. Gently toss to incorporate.
Place chicken wings and liquid into a pot on the stove and bring to a simmer for 20 minutes.
Preheat grill on medium heat. Mix BBQ sauce and pepper jelly in a bowl. Place wings on grill and baste with BBQ mixture for 6 – 8 minutes each side and repeat process until wings are caramelized and tender.