Pbj Wing Dipping Sauce Recipe 425

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.

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.

PB&J WING DIPPING SAUCE RECIPE - (4.2/5)

Steps:

• In a small pot over medium heat, combine the peanut butter, Sriracha, soy sauce, jelly and coconut cream. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.

SUNNY'S SPICY PB&J WINGS

Steps:

• For the wings: Place the wings on a baking sheet and season both sides with salt and pepper.
• Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours.
• For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
• Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat.
• Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
• Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm.

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!