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!
PEANUT BUTTER WINGS
Make and share this Peanut Butter Wings recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the marinade ingredients in a large glass bowl or baking dish.
- Add wings, stir and marinate for 2 hours at room temperature.
- Drain and reserve marinade.
- Start bbq or preheat broiler.
- BBQ or grill wings until brown, about 15-20 minutes.
- Turn after 10 minutes and baste with marinade.
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.
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4.8/5 (16)Total Time 12 hrs 20 minsCategory AppetizersCalories 1413 per serving
- 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.)
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4/5 (1)Category AppetizerCuisine AmericanTotal Time 2 hrs
- 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 marinade with the cut up chicken wings until evenly coated. Place in the fridge and marinate for 1 to 2 hours.
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- 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.
- When wings are fried, drain them briefly and transfer them to a bowl. Toss wings with the PB&J sauce.
PEANUT BUTTER AND JELLY CHICKEN WINGS - FOOD BLOG
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Cuisine AmericanCategory Main CourseServings 4Calories 557 per serving
- 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.
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- In a large bowl, whisk together the peanut butter, blackberry preserves, sriracha, soy sauce, fish sauce, lime juice, garlic cloves, and ginger.
- Remove 1/4 cup of the sauce from the bowl and reserve for basting. Add the wings and drumettes to the remaining marinade and toss to coat the meat in the sauce.
PEANUT BUTTER AND JELLY WINGS - GRILLED WINGS - GRILLING 24X7
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Reviews 1Estimated Reading Time 3 mins
- Grill the wings over indirect heat and then move them to direct heat. After moving the wings over the fire sprinkle with salt and pepper and then brush the wings with the peanut butter and jelly sauce. Repeat 5-10 times until the wings are nicely coated with the sauce and are finished cooking (about 165 degrees F).
PEANUT BUTTER CHICKEN WINGS - GLUTEN-FREE AND DAIRY-FREE
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5/5 (2)Total Time 1 hrCategory Appetizer, Main CourseCalories 136 per serving
- Preheat oven to 400F. Line a baking sheet with foil. Toss wings in oil and place on the baking sheet. Sprinkle with salt and pepper. Bake for 30-35 minutes, flipping half way through.
- In the meantime, make sauce. In a small pot over medium heat, combine peanut butter, honey/brown sugar, lemon juice, tamari sauce, water, garlic, ginger and cayenne pepper and whisk together. Bring to a boil and then lower to simmer. Cook for 2-3 minutes and stir. Adjust thickness by adding more water if needed. Reduce heat to low until wings are ready.
- Once wings have finished cooking through in the oven, turn the oven to broil. Broil the wings for 5-7 minutes, watching carefully, until they are crispy.
- Remove from the oven, add wings to a large bowl and pour peanut butter sauce over the wings. Toss until wings are completed covered.
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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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