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Growing up I always loved a good peanut butter and jelly sandwich. I mean, who didn’t? It was a staple in my daily life and it’s making a comeback. However, instead of sandwich form I’m pairing it with another food I love. What for it……chicken wings. Yes, peanut butter and jelly chicken wings. A little louder for those in the back…PEANUT BUTTER AND JELLY CHICKEN WINGS!
The recipe can be found here.
These wings are A-M-A-Z-I-N-G and will satisfy any craving. They are the perfect combination of sweet and spicy while being incredibly savory. The chicken wings are coated in a delicious peanut sauce and the raspberry jelly dipping sauce brings it all together. The combination of peanut butter, jelly, and chicken might sound weird, but I strongly suggest putting your hesitation aside and giving these wings a try!
Start by preheating the oven to 425 degrees F and lining a baking sheet with parchment paper.
In a small bowl, combine the garlic powder, chili powder, seasoned salt, salt, and pepper. Set aside.
Add the chicken wings to a large bowl and drizzle with olive oil. Toss to coat. Then, sprinkle the seasoning mixture over the top and toss to coat. You want the wings to be fully coated.
You can also prep the wings ahead of time. Either place the wings in a Ziploc bag or cover the bowl with plastic wrap until ready to use. These first few steps don’t take a lot of time, but they can be a slight time saver if needed. I like to season the wings the day before just for easier prep work, but this is completely optional.
Place the wings on the baking sheet in an even layer, trying to leave a little space between each wing. Bake for 30-35 minutes on the middle rack.
While the wings are baking, make the peanut sauce. Heat oil in a saucepan over medium heat. Add the garlic and sauté for 2-3 minutes or until fragrant (but not burnt).
Reduce the heat to low and add the rest of the peanut sauce ingredients; the peanut butter, chicken broth, coconut milk, brown sugar, lime juice, soy sauce, sriracha, and cayenne pepper. Continue to heat and continuously stir to combine. Once warmed through, remove from the heat and set aside.
Next, make the raspberry jelly dipping sauce. In a separate small saucepan, add the raspberry jelly, hoisin sauce, soy sauce, and cayenne pepper. Heat over low heat and stir until combined. The jelly should start to dissolve and liquify, this will take about 4-5 minutes.
Add the cornstarch and stir to combine. Bring to a slow simmer and continue to simmer for 2-3 minutes. This will help the mixture thicken. Remove from the heat, cover, and set aside.
I’ve only ever tried this recipe with raspberry jelly, but grape jelly or strawberry jelly would be fun to try! Also, it doesn’t look like the recipe makes a lot but in reality, you will have plenty. If you are a heavy dipper, like you want the entire chicken wing coated and dripping with jelly, then you might want to double the recipe 🙂
Remove the wings from the oven and place in a large mixing bowl. Pour ½ of the peanut sauce over the top and toss to coat. Place the chicken wings back onto the baking sheet in an even layer. You can replace the parchment paper with a fresh piece first if needed. Bake the wings for an additional 10 minutes.
Remove the wings from the oven and brush with more peanut sauce, then bake for an additional 5 minutes. The wings should be completely cooked through by this point.
Remove the wings from the oven and place on a serving platter. Sprinkle with chopped peanuts, if desired. I don’t think the wings need the peanuts, but it does add a little extra crunch. It also creates a nice presentation if you are making these for a party or perhaps are trying to impress a special someone 🙂
Serve warm with the raspberry jelly dipping sauce on the side. If you have any leftover peanut sauce you can also serve that on the side for dipping. Enjoy!
The recipe can be found here.
What do you think? Do they live up to the hype?
Happy Cooking!
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