We all cling to our childhood memories of peanut butter and jelly sandwiches, I know I do. There are also many of you who grew up on variations of this sandwich.
Peanut butter and mayonnaise, peanut butter and pickles, peanut butter and bacon…did I forget any?
I have never tried any of the aforementioned blends but when I saw these Sticky Peanut Butter & Jelly Wings, I knew I had to give them a whirl.
And yes, they taste like a peanut butter and jelly sandwich…it’s so weird! And they are so good. The sauce covered my chin and cheeks as I made my way through these. I couldn’t stop eating them.
My son loved these because usually wings are too spicy for him and these were just perfect. From now on these are going to sit side by side to my usual hot wings recipe and I predict these will disappear first.
If you are at all a PB&J fan these will really float your boat.
Let’s make them…
Here’s what you will need: Chicken wings (or drummettes), grape jelly, natural peanut butter, hot pepper sauce, red wine vinegar, salt and cilantro (optional).
In a large bowl, mix together one 10 ounce jar grape jelly, 1/2 cup natural peanut butter, 1/4 cup red wine vinegar, 1/2 teaspoon hot pepper sauce and 1/2 teaspoon 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 it over a bed of cilantro because it looks pur-tee.
I had mine with a glass of milk. It was fantastic.
Sticky Peanut Butter & Jelly Wings
Adapted from Rachael Ray
One 10 ounce jar grape jelly
1/2 cup smooth, natural peanut butter (do not substitute with regular)
1/4 cup red wine vinegar
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
12 chicken wings, tips discarded and wings separated at the join or about 17-20 drummettes
Cilantro for garnish
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.
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