Peanut Butter and Jelly Chicken Wings
Marinate the wings several hours or overnight to let the peanut butter and jelly flavors penetrate the meat. Brush wings with additional sauce during the final stages of cooking and reserve sauce for dipping; rewarm slightly if it thickens at room temperature.
Time: Prep: 10 mins, Cook: 150 mins, Total: 160 mins
Servings: 4
Ingredients
- 3/4 cup peanut butter
- 3/4 cup jelly of choice (I used grape)
- 1/2 cup soy sauce
- 2 tablespoons hot sauce of choice (I used Sriracha)
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 4 pounds jumbo, split chicken wings
Instructions
- 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 one quarter 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 (250°F for two and a half hours, flipping halfway through and brushing with sauce during the last half hour), Oven (400°F for 45 minutes on a lined baking sheet, flipping halfway and brushing with sauce during the last half hour), or Griddle (medium/medium-high heat 2-3 minutes per side, then lower to medium-low, cover with foil or a melting dome, cook 12-15 minutes flipping halfway, and brush with sauce during the final minutes).
- Serve with the leftover peanut butter and jelly sauce for dipping—warm it slightly if you prefer a thinner sauce.