Directions

1. 1

   In a food processor, combine the yogurt, marmalade, lime juice, canola oil, grated onion, garlic, and jalapeño. Pulse until smooth.

2. 2

   Place the wings in a food storage bag, pour the marinade over the top, and turn to coat. Chill in the refrigerator for at least 2 hours, or up to overnight.

3. 3

   Meanwhile, whisk the ketchup, vinegar, water, and Bear Creek BBQ Seasoning together in a small bowl. Cover and refrigerate until you're ready to grill.

4. 4

   Heat the grill to medium-high. Lift the wings from the marinade and let any excess drip off (discard the leftover marinade).

5. 5

   Grill the wings, turning often, for 18 to 22 minutes, until the skin is crisp and the meat is cooked through.

6. 6

   In the last few minutes of grilling, brush the wings generously with the BBQ sauce, turning so the glaze sets without burning.