Well, I am happy to say Peanut Butter and Jelly Chicken Wings were highly approved to all who tried them in my house 🙂
What’s a better combo than peanut butter and jelly…right?!
Sounds crazy putting them on chicken wings, but I LOVE trying new and interesting chicken wing recipes.
It was at least worth a shot.
I have made Thai Peanut Wings before, and have used jelly to sweeten up lots of other chicken sauces.
So it really wasn’t all that far fetched for me.
My husband on the other hand, was slightly skeptical…but since wings were involved he agreed to give them a try…and ended up a huge fan!
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.
Really the heat is only needed to melt the peanut butter.
Add 1/4 of this mixture to 4 pounds of chicken wings.
I pat the wings dry first and placed them in a gallon size plastic bag with the sauce.
Massage the bag until evenly coated and marinate for several hours in the fridge or even overnight.
You could smoke or bake these wings when you’re ready.
I opted to smoke mine at 250 degrees for 2 1/2 hours, flipping halfway through.
For the 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
I brushed mine on the smoker with more of the sauce too 🙂
It was dark outside when these guys were ready, so not the best lighting for picture taking.
But they still look fabulous!
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…
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!
- 3/4 cup peanut butter
- 3/4 cup jelly of choice (I used grape)
- 1/2 cup soy sauce
- 2 Tbsps hot sauce of choice (I used Sriracha)
- 1 Tbsp worcestershire sauce
- 3 cloves garlic minced
- 4 pounds jumbo, split chicken wings
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 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.
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. Check the internal temp to make sure they are at 170 degrees before serving.
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. Check the internal temp to make sure they are at 170 degrees before serving.
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.