Best Wings Peanut Butter And Jelly Wings Recipes

PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• 1. with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
• 2. In a small pan over low heat, warm the jam, peanut butter, and hot sauce for about five minutes stirring often until well blended. Keep warm.
• 3. Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you like to serve them in individual segments, cut them apart now. Transfer the wings to a large bowl. Pour the peanut butter and jelly mix over the wings. Toss to coat well. Transfer to a platter to serve. Serves 10
• 4. Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.

WINGS PEANUT BUTTER AND JELLY WINGS

Steps:

• 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, if you want,optional!