Peanut Butter And Jelly Chicken Wings Recipes

PEANUT BUTTER AND JAM CHICKEN WINGS

Steps:

• Cut the wings into three pieces: drummette, middle portion and tip. (save the tips for making chicken stock in the future. I keep them in a freezer bag in the freezer for future use).
• Mix the remaining ingredients to make the marinade.
• Reserve 1/2 cup of the marinade for basting.
• Mix the remaining marinade with the cut up chicken wings until evenly coated. Place in the fridge and marinate for 1 to 2 hours.
• Place a wire rack on a cookie sheet lined with aluminum foil. Spray the wire rack with cooking spray.
• Place the wings on the wire rack and place in a 375F oven. Cook for 30 minutes.
• Remove from the heat and brush the wings with the reserved marinade. Turn the wings over and brush the other side with the marinade.
• Return the wings to the oven and cook for another 30 minutes.
• Enjoy!

SPICY PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• In a small pot, combine jelly, peanut butter, water, soy sauce, and sriracha sauce. Cook over low heat and stir until sauce is a smooth, even consistency. Keep warm until needed.
• Preheat frying oil to 350°F. In a medium bowl, toss chicken wings with flour to coat lightly.
• Fry chicken wings for 10-12 minutes until they are golden brown and cooked through.
• When wings are fried, drain them briefly and transfer them to a bowl. Toss wings with the PB&J sauce.
• Serve wings immediately with chopped peanuts and extra sriracha chili sauce on top.

PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• In a medium-sized mixing bowl whisk together jelly, peanut butter, vinegar, juice, and sriracha. Pour peanut butter mixture into a 1-gallon zip-top bag and add in chicken wings. Securely close the bag and using your hands make sure all the chicken is coated. I just move around the chicken until it's fully covered. Place the bag (zip side up) in a small casserole dish and let the chicken marinate overnight. (I place it in a small casserole dish just in case there is a leak in the bag.) When you're ready to make your chicken wings preheat your grill to medium heat, add your wings, and cook for about 10 minutes until the outside is crisp and the chicken is fully cooked. Serve with a sprinkling of peanuts if desired.

PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• Add the peanut butter, jelly, soy sauce, hot sauce, worcestershire sauce, and garlic to a saucepan. Bring to a boil and whisk it all together. Remove from heat once it's melted.
• Pat the chicken wings dry and place in a gallon size plastic bag. Pour 1/4 of the peanut butter and jelly sauce over the wings and massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
• Cook the wings according to one of these methods.Smoker: Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.Oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.
• Serve with the leftover peanut butter and jelly sauce for dipping.Note: The sauce gets thicker at room temp, warm it slightly if you prefer a thinner sauce.

WINGS PEANUT BUTTER AND JELLY WINGS

Steps:

• In a large bowl, mix together grape jelly, natural peanut butter, red wine vinegar, hot pepper sauce and salt.
• If you are using full chicken wings, cut tips off and separate wings at the joint. I used drummettes so this step was not necessary. Before you place chicken in the marinade, reserve about 1/2 cup to use on the chicken when it's finished cooking. After reserving the sauce, place chicken in the marinade and refrigerate for at least one hour or up to overnight.
• Arrange the chicken on a greased rack set on a foil-lined baking sheet. Bake for 30 minutes in a 375 degree oven.
• Remove the chicken from the oven and turn each piece. Baste each wing with more sauce. Do not use the 1/2 cup reserved sauce. Use the sauce the chicken was already marinating in since it is going back in the oven. Bake until browned, about another 20 minutes.
• When finished cooking, baste the chicken again with the reserved sauce (the sauce the chicken has never been in). If you forget to reserve some sauce, you can always heat the leftover marinade on the stove until boiling. However, you must stir it constantly or it will burn.
• Serve on a bed of cilantro, if you want,optional!