BAKED PEANUT BUTTER AND JELLY WINGS
These Peanut Butter and Jelly Wings have such a unique flavor! A slightly spicy, slightly sweet sauce coats these baked wings!
Provided by Dan
Categories Appetizer
Time 1h
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 3 wings, Calories 211 calories, Sugar 6.1 g, Sodium 1024.4 mg, Fat 11.7 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 21.7 g, Fiber 4.3 g, Protein 8.2 g, Cholesterol 6 mg
WINGS PEANUT BUTTER AND JELLY WINGS
Make and share this Wings Peanut Butter and Jelly Wings recipe from Food.com.
Provided by Timothy H.
Categories Chicken
Time 1h5m
Yield 24 pieces
Number Of Ingredients 7
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!
SUNNY'S SPICY PB&J WINGS
Provided by Sunny Anderson
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PEANUTTY CHICKEN WINGS
A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. -Kristen Proulx, Canton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 347 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 20g protein.
PEANUT CHICKEN WINGS
Creamy peanut butter and chili powder prove they're an ideal match for any wing that comes along. Round out the menu with cut-up veggies, ranch or blue cheese salad dressing, and store-bought sweet potato fries. -Janet Vaupel Rockwell, Hollis, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the peanut butter, lemon juice, oil, soy sauce, salt, chili powder, browning sauce if desired and garlic powder. Add wings; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. Transfer wings to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, turning every 10 minutes.
Nutrition Facts :
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PEANUT BUTTER AND JELLY WINGS RECIPE - TODAY.COM
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3.4/5 (39)Category Appetizers,EntréesAuthor Elizabeth HeiskellTotal Time 35 mins
- 1. In a bowl, mix the jelly, peanut butter, sriracha, Worcestershire, bourbon, light brown sugar, paprika and chili sauce.
- 2. Place half the sauce in a zip-top bag; reserve the rest to baste the wings during cooking. Add chicken wings to the bag, seal and let marinate in the refrigerator for at least 2 hours or overnight.
- 3. Preheat grill to medium heat. Remove wings from marinate and shake off any excess (this will help avoid flair ups).
- 4. Place wings on the grill and cook, turning often so the wings won't burn, until cooked through. Once the wings are a few minutes from being done, baste with the remaining sauce. Let the sauce caramelize as the wings finish cooking. Remove from the grill, top with chopped peanuts and serve with remaining sauce on the side.
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