PEANUT BUTTER AND JELLY WINGS
Sensational peanut butter and jelly wings. Toss the baked wings in a creamy peanut sauce and surprise your family with this unexpected twist on chicken wings.
Provided by Adina
Categories Appetizer
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place an oven-safe wire rack on top.
- Prepare wings: Dry them with paper towels. Place them in a large bowl.
- Season wings: Add the oil and stir well to coat. Add salt and pepper and stir again. Arrange the chicken pieces on the rack.
- Bake for 20 minutes, flip with tongs and bake for another 15 minutes.
- Make sauce: Stir the peanut butter, jelly, lemon juice, soy sauce, grated garlic, chili flakes, and water in a large bowl until smooth.
- Glaze wings: Remove the chicken pieces from the oven and transfer them to a large bowl. Pour about half of the sauce on top. Stir well to coat them evenly.
- Return the wings to the baking sheet and roast for another 10 minutes. The chicken should be cooked by now; the internal temperature should be 165°F (75°C).
- Coat: Transfer to a bowl again and coat with the remaining sauce.
Nutrition Facts : ServingSize 4 g, Calories 495 kcal, Carbohydrate 19 g, Protein 27 g, Fat 35 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 94 mg, Sodium 721 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 24 g
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 CHICKEN WINGS
Make and share this Peanut Butter Chicken Wings recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 50m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Remove and discard tips from wings and cut each wing in half at joint.
- Combine remaining ingredients except parsley and lemon slices in a large saucepan.
- Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy.
- Place wings in a large roasting pan and cover with sauce.
- Turn until each wing is well coated.
- Bake for 15-20 minutes.
- Serve on large platter.
- Garnish with parsley and lemon slices.
Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 9.5, Cholesterol 145.1, Sodium 543.9, Carbohydrate 28.1, Fiber 1.6, Sugar 16.8, Protein 37.8
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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