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Peanut Butter & Jelly Chicken Wings
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Ingredients:
2 lbs Chicken Wings
1 1/2 Tbsp Garlic Powder
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Lowry's Seasoned Salt
1 Tsp Black Pepper
1 Tsp Salt
Olive Oil
Preheat the oven to 425 degrees F. Line 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. Drizzle with olive oil and toss to coat. Sprinkle the seasoning mixture over the top and toss to coat - you want the wings to be fully coated.
Place on the baking sheet in an even layer and bake for 30-35 minutes or until crispy.
While the wings are baking, make the peanut sauce (see ingredient list below). Heat oil in a saucepan over medium heat. Add the garlic and sauté for 2-3 minutes. Reduce the heat to low and add the rest of the peanut sauce ingredients; peanut butter, chicken broth, coconut milk, brown sugar, lime juice, soy sauce, sriracha, and cayenne pepper. Stir and continue to heat until all ingredients are combined. Remove from the heat and set aside.
Make the raspberry jelly dipping sauce (see ingredient list below). In a separate saucepan, add the raspberry jelly, hoisin sauce, soy sauce, and cayenne pepper. Heat over low heat and stir until combined. Continue to heat until the jelly dissolves, 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.
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 (add fresh parchment paper first, if necessary). Bake for an additional 10 minutes.
Remove the wings from the oven and baste with more peanut sauce. Bake for an additional 5 minutes.
Remove the wings from the oven and place on a serving platter. Sprinkle with chopped peanuts, optional. Serve warm with the raspberry jelly sauce on the side for dipping.
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Preheat the oven to 425 degrees F. Line 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. Drizzle with olive oil and toss to coat. Sprinkle the seasoning mixture over the top and toss to coat - you want the wings to be fully coated.
Place on the baking sheet in an even layer and bake for 30-35 minutes or until crispy.
While the wings are baking, make the peanut sauce (see ingredient list below). Heat oil in a saucepan over medium heat. Add the garlic and sauté for 2-3 minutes. Reduce the heat to low and add the rest of the peanut sauce ingredients; peanut butter, chicken broth, coconut milk, brown sugar, lime juice, soy sauce, sriracha, and cayenne pepper. Stir and continue to heat until all ingredients are combined. Remove from the heat and set aside.
Make the raspberry jelly dipping sauce (see ingredient list below). In a separate saucepan, add the raspberry jelly, hoisin sauce, soy sauce, and cayenne pepper. Heat over low heat and stir until combined. Continue to heat until the jelly dissolves, 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.
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 (add fresh parchment paper first, if necessary). Bake for an additional 10 minutes.
Remove the wings from the oven and baste with more peanut sauce. Bake for an additional 5 minutes.
Remove the wings from the oven and place on a serving platter. Sprinkle with chopped peanuts, optional. Serve warm with the raspberry jelly sauce on the side for dipping.
Peanut Sauce
Raspberry Jelly Dipping Sauce
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