Baked Peanut Butter And Jelly Wings Recipes

OVEN BAKED PEANUT BUTTER AND JELLY WINGS

Steps:

• Combine ingredients in a large saucepan
• Heat oven medium-high, whisking until smooth.
• Remove from heat until ready to add to wings.
• Preheat oven to 425˚F and line two baking sheets with parchment paper.
• In a large bowl, whisk together flour, cornstarch and baking powder. Add wing pieces and toss until evenly coated. Place wings on baking sheets.
• Bake both sheets of wings for 45 - 55 minutes, rotating and alternating racks halfway through cooking, until wings are golden brown and crispy.
• Remove from oven and allow wings to cool for about 5 minutes before toss wings in prepared sauce.
• Garnish with toppings, as desired, before serving.

BAKED PEANUT BUTTER AND JELLY WINGS

Steps:

• Start by preheating your oven to 425 degrees.
• Season the wings with the salt and pepper, garlic powder, chili powder and seasoned salt.
• Drizzle olive oil over the wings and place them in the oven for 35 minutes until crispy.
• While the wings are cooking you can start the sauces.
• For the peanut sauce, add the minced garlic into the olive oil in a medium saucepan. Cook for 2-3 minutes over low heat. Then add in the rest of the peanut sauce ingredients and stir well. Cover and set aside.
• In another small saucepan, add in the ingredients for the raspberry sauce (except the Wondra® flour) and stir well over low heat until the jelly dissolves. Once the jelly is dissolved and slightly bubbling, add he Wondra and stir until the sauce thickens. Cover and set aside.
• After the wings have baked, take them out of the oven and toss them in a large bowl with about half of the peanut sauce. When they're good and coated, place them on parchment lined baking sheets and place them back into the oven for 10 minutes, then baste with more of the peanut sauce and bake for another 5 minutes.
• Garnish the wings with chopped peanuts and serve with the raspberry dipping sauce on the side.

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!