Spicy Pbj Wings Recipes

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SUNNY'S SPICY PB&J WINGS



Sunny's Spicy PB&J Wings image

Provided by Sunny Anderson

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds chicken wings, whole or separated, as you like
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Peanut or vegetable oil, for deep-frying
1/2 cup peanuts, toasted and roughly chopped, for garnish
1 cup smooth peanut butter
1 cup grape jelly
3/4 cup coconut cream
1/4 cup soy sauce
1 tablespoon plus 1 teaspoon sriracha hot chili sauce
1/4 cup hot water
Kosher salt and freshly ground black pepper

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.

SPICY PBJ WINGS



Spicy PBJ Wings image

I promise you that this is no gimmick. The spicy, sticky, and peanut-based sauce base delivers a distinct chicken wing-eating experience. If you're a fan of satay, you will enjoy this approach.

Provided by Chef John

Categories     Spicy Appetizers

Time 1h5m

Yield 8

Number Of Ingredients 15

¼ cup instant mashed potato flakes
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
5 pounds chicken wings
¼ cup peanut butter
¼ cup jalapeno pepper jelly
¼ cup seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
4 cloves garlic, crushed
½ teaspoon red pepper flakes
1 dash chili garlic sauce (such as Sriracha®), or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk peanut butter, pepper jelly, rice vinegar, soy sauce, fish sauce, sesame oil, garlic, red pepper flakes, and chili garlic sauce in a large bowl. Set aside.
  • Whisk mashed potato flakes, vegetable oil, kosher salt, black pepper, and cayenne pepper in a large shallow bowl. Add chicken wings and toss to coat.
  • Place coated chicken wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven, turn wings over using tongs, and return to oven. Bake for 20 minutes.
  • Transfer chicken wings to the peanut pepper jelly mixture; toss to coat. Return chicken wings to baking sheet and bake in the oven for 5 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 12.1 g, Cholesterol 59.5 mg, Fat 23.1 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 5.4 g, Sodium 1486 mg, Sugar 7.1 g

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