Peanut Butter and Jelly Chicken Wings
Well, I am happy to say this unique recipe for Peanut Butter and Jelly Chicken Wings was highly approved to all who tried them in my house 🙂
You can bake them in the oven, smoke them, or use your Traeger pellet grill or Blackstone griddle!
Here is how to make Peanut Butter and Jelly Chicken Wings
This dish starts by making the sauce/ marinade in a saucepan.
Add peanut butter, jelly, garlic, soy sauce, and worcestershire sauce.
Bring it just to a boil, and whisk throughout.
Add 1/4 of this mixture to 4 pounds of chicken wings.
Massage the bag until evenly coated and marinate for several hours in the fridge or even overnight.
I opted to smoke mine at 250 degrees for 2 1/2 hours, flipping halfway through.
Brush with the sauce during the last half hour.
Oven and Blackstone griddle directions are in the recipe card for ya!
I brushed mine on the smoker with more of the sauce too 🙂
Serve your Peanut Butter and Jelly Chicken Wings with any leftover sauce you have for dipping.
It does get thick at room temp, so you could warm it back up for a thinner sauce if desired.
More yummy recipes to try like Peanut Butter and Jelly Chicken Wings…
Honey Hot Chicken Wings
Smoked Peach Chicken Thighs
Smoked Korean Chicken Wings
Bang Bang Chicken Wings
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Peanut Butter and Jelly Chicken Wings
Peanut Butter and Jelly Chicken Wings can be smoked or baked, they have the most amazing glaze made with peanut butter and jelly!
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
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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.
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Pat the chicken wings dry and place in a gallon size plastic bag. Pour 1/4 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.
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Cook the wings according to one of these methods.
Smoker: Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour.
Oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour.
Griddle: Preheat your griddle to medium/ medium high heat for a few minutes and add some cooking oil. Add the wings and cook 2 to 3 minutes per side. Lower the heat to medium low and cover the wings with a 9×13 foil pan or large melting dome. Cook 12 to 15 minutes, flipping halfway through. Brush with sauce during last few minutes.
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Serve with the leftover peanut butter and jelly sauce for dipping.
Note: The sauce gets thicker at room temp, warm it slightly if you prefer a thinner sauce.
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