Best Spicy Pbj Wings Recipes

Spicy Peanut Butter and Jelly Chicken Wings image

Provided by Macheesmo

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 9

2 lbs chicken wings
1 cup Gold Medal™ all-purpose flour
3 quarts neutral oil, for frying
1/2 cup Cascadian Farm™ organic concord grape fruit spread
1/2 cup creamy peanut butter
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon Sriracha sauce, plus extra for serving, if desired
Roasted peanuts, chopped, for garnish

Steps:

In a small pot, combine jelly, peanut butter, water, soy sauce, and sriracha sauce. Cook over low heat and stir until sauce is a smooth, even consistency. Keep warm until needed.
Preheat frying oil to 350°F. In a medium bowl, toss chicken wings with flour to coat lightly.
Fry chicken wings for 10-12 minutes until they are golden brown and cooked through.
When wings are fried, drain them briefly and transfer them to a bowl. Toss wings with the PB&J sauce.
Serve wings immediately with chopped peanuts and extra sriracha chili sauce on top.

Nutrition Facts : ServingSize 1 Serving

Sunny Anderson's Spicy PB&J Wings image

Provided by The Rachael Ray Staff

Number Of Ingredients 16

3 pounds chicken wings
whole or separated
as you like
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Peanut or vegetable oil
1/2 cup peanuts
toasted and roughly chopped
for garnish
1 cup smooth peanut butter
1 tablespoon plus 1 teaspoon Sriracha hot chili sauce
1/4 cup soy sauce
1 cup grape jelly
3/4 cup coconut cream
1/4 cup hot water
Kosher salt and freshly ground black pepper

Steps:

/*-->*/ Prep the wings: Place the wings on a baking sheet and season both sides with salt and pepper
Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter
Rest for at least 30 minutes to get to room temperature, and up to 2 hours
Make the sauce: In a small pot over medium heat, combine the peanut butter, Sriracha, soy sauce, jelly and coconut cream
Slowly whisk in the hot water to loosen the mixture
Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes
Taste and season with a pinch of salt, if needed, and a few grinds of black pepper
Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry wings, about 6 inches
Heat oil to 360°F
When you add your wings, the temperature will settle at 350°F
Try to keep it there by adjusting the heat
Fry the wings in batches until golden brown, 12-14 minutes
Drain on paper towels
Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat
Place wings on a serving tray and sprinkle with chopped peanuts
Serve warm

Spicy Peanut Butter & Jelly Chicken Wings image

Provided by barbara lentz

Categories Chicken

Time 50m

Number Of Ingredients 11

1/3 c instant mashed potato flakes
2 Tbsp canola oil
1 Tbsp salt
4 lb chicken wings separated at joint and tips cut off and discarded
1/4 c smooth or natural peanut butter
1/4 c spicy jelly i used a hot raspberry jelly but you can use jalapeno jelly or whatever flavor you want
1/4 c rice vinegar
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
2 Tbsp honey
1/2 tsp sambal olek sauce

Steps:

1. Preheat oven 425 degrees. Line a baking sheet with parchment paper or silicone baking mat.
2. Whisk the mashed potato flakes, canola oil, and salt together. Add the wings with hands massage the mixture onto the wings. Place the wings on the baking sheet and bake for 20 minutes. Turn the wings and bake 20 more minutes.
3. Meanwhile mix the remaining ingredients together in a large bowl. Once the wings have baked toss in the peanut butter and jelly mixture and place back in oven pouring any remaining sauce on wings and bake another 5 minutes.