Chipotle Black Cherry Grilled Chicken

Smoky, sweet, and just the right amount of heat—these Black Cherry Chipotle Barbecue Wings are a flavor explosion you won’t forget. A rich sauce made with buttery olive oil, bold black cherry balsamic, and fiery chipotle peppers caramelizes over juicy grilled wings, creating a sticky, finger-licking glaze that’s equal parts tangy and irresistible. Perfect for game day, backyard grilling, or anytime you crave wings with a gourmet twist.

FOR THE BLACK CHERRY CHIPOTLE BARBECUE SAUCE:

• 2 teaspoons Redstone Butter Infused Olive Oil
• 3 cloves garlic, minced
• 1 cup ketchup 
• 1/2 cup cherry preserves
• 1/2 cup apple cider vinegar
• 2 teaspoons Redstone Black Cherry Balsamic Vinegar  
• 1½ teaspoons chipotle pepper
• kosher salt, to taste
• black pepper, freshly ground, to taste

FOR THE CHICKEN WINGS:

• 4 pounds chicken wings, separated at the joint and tips discarded
• Redstone Butter-Infused Olive Oil
• pinch of kosher salt
• black pepper, freshly ground

Instructions 

1. In a heavy-bottomed saucepan, add Redstone Butter Infused Olive Oil and garlic. Heat over medium-low heat and sauté for 2 minutes or until soft and fragrant.
   Add in ketchup, preserves, vinegar, Redstone Black Cherry Balsamic Vinegar, chipotle powder, and season with kosher salt and freshly ground black pepper. Stir until combined.
   
2. Pour some of the sauce into a jar or bowl, keeping any remaining sauce warm on low heat, for serving with the wings..
   
3. Place the prepped chicken wings onto a rimmed metal baking pan and pat dry with paper towels.
   
4. Drizzle both sides of the wings with the Redstone Butter-Infused Olive Oil and season with kosher salt and freshly ground black pepper.
   
5. Meanwhile, preheat your grill to medium heat or about 400-450℉ (or 200-230℃). Once hot, place the wings skin-side down and close the lid. Grill the wings for 5 to 6 minutes before turning. Close the lid and grill for an additional 6 minutes, turning occasionally.
   
6. Then brush the wings with some of the sauce, turning and repeating with the sauce until the wings are fully cooked, glazed, and sticky
   
7. Serve with reserved sauce on the side.