OVEN BAKED PEANUT BUTTER AND JELLY WINGS
Provided by Melissa Belanger
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
PEANUT BUTTER AND JELLY WINGS
These sweet and spicy wings are the perfect game-day appetizer, and are a hit at parties!
Provided by Erin
Categories Appetizer Main Course
Number Of Ingredients 9
Steps:
- 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.
- Cover both bowls and place in the refrigerator to marinate for at least 1 hour or up to 24 hours.
- When ready to cook, preheat the oven to 400 degrees F.
- Spread the wings and drumettes onto a large baking sheet, leaving a little space between each piece. Use a second baking sheet, if needed.
- Place in the oven and bake for 20 minutes. Flip the chicken pieces over and baste with reserved sauce. Bake an additional 10-20 minutes, or until fully cooked. The total time will vary based on the size of your wings. To check doneness, insert a thermometer into one of the largest pieces of meat. The wings are ready when the thermometer reads 165 degrees F.
Nutrition Facts : Calories 619 kcal, Carbohydrate 30 g, Protein 38 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 126 mg, Sodium 1205 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
PEANUT BUTTER AND JELLY CHICKEN WINGS
peach, apricot, orange marmalade, and jalapeno jelly all sound really good to me instead of the raspberry jam. I'm not sure about the classic grape or strawberry but you never know. These would go very well served with toast points and potato chips.Source unknown
Provided by Lynnda Cloutier
Categories Poultry Appetizers
Number Of Ingredients 5
Steps:
- 1. with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
- 2. In a small pan over low heat, warm the jam, peanut butter, and hot sauce for about five minutes stirring often until well blended. Keep warm.
- 3. Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you like to serve them in individual segments, cut them apart now. Transfer the wings to a large bowl. Pour the peanut butter and jelly mix over the wings. Toss to coat well. Transfer to a platter to serve. Serves 10
- 4. Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.
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!
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PEANUT BUTTER AND JELLY WINGS RECIPE - TODAY.COM
From today.com
3.5/5 (40)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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