Wings with Strawberry Jalapeño Barbecue and Honey Jalapeño Cream Dips

Makes: 24 chicken wings

Prep Time: 20 mins

Cook Time: 40 mins


  • 24 chicken wings
  • Rio Luna Strawberry Jalapeño BBQ Sauce
  • 2 tablespoons canola oil
  • 1 cup white onions, diced
  • 1 tablespoon garlic, minced
  • 3 tablespoons tomato paste
  • 4 oz Rio Luna Jalapeños, diced
  • 3/4 cup strawberry jam
  • 3/4 cup cider vinegar
  • 1 tablespoon chili powder
  • 1/2 cup dark brown sugar
  • 8 oz strawberries, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Rio Luna Jalapeño Honey Cilantro Cream Dipping Sauce
  • 1 cup sour cream
  • 2 tablespoons honey
  • 1 tablespoon cilantro, chopped
  • 1/2 lime, juiced
  • 2 oz Rio Luna Jalapeños, diced
  • Salt and pepper, to taste

Made With


  1. In a medium saucepan, heat oil and sauté onions and garlic for 1 minute. Add tomato paste and sauté for 30 seconds. Add Rio Luna Jalapeños, strawberry jam, cider vinegar, chili powder, brown sugar, strawberries, salt and pepper. Bring to a boil and then simmer for 15 minutes until sauce is thickened. Allow to cool and then purée in blender. Set aside.
  2. For dipping sauce, in a small bowl combine sour cream, honey, cilantro, lime juice and jalapeños. Season with salt and pepper.
  3. Heat oven to 400 degrees. On a lined baking sheet lay out wings. Bake for 40 minutes until crisp.
  4. Add wings to large bowl with 1/2 of Rio Luna Strawberry Jalapeño BBQ Sauce and toss well.
  5. Serve with additional sauce and Rio Luna Jalapeño Honey Cilantro Dipping Sauce.