Today is Sunday and my NFL loving parents are here visiting. It only seemed right to make chicken wings for the afternoon.
I’m always intrigued by unusual flavor pairings and decided to make a peanut butter and jelly chicken wing on the smoker.
To be honest, I wasn’t completely sure how all the flavours would combine, but they turned out very flavourful. I only wish I had peanuts on hand to sprinkle on top for some crunch.
Trying different jellies (fruity vs more savoury) would also be fun to experiment with. I used grape jelly, but a sweet red pepper jelly or a raspberry would also be fun to try!
Peanut butter + (grape) jelly wings
PEANUT BUTTER + JELLY WINGS
Prep Time: 15 minutes, 1 hour + to marinate
Cook Time: 30 minutes
chicken wings (1 dozen)
peanut butter (4 tbsp)
jelly (8 tbsp)
worcestershire sauce (4 tbsp)
brown sugar (4 tbsp)
garlic (4 tsp)
paprkia (4 tsp)
green onion (2 stalks)
sesame seeds or crushed peanuts (optional)
salt and pepper (to taste)
-Salt and pepper chicken wings and place in a large freezer bag.
-Mix peanut butter, jelly, worcestershire sauce, brown sugar, garlic, and paprika in a bowl, then stir until smooth.
-Divide sauce into 2 portions.
-Pour one portion into the ziplock bag on the chicken wings, seal shut, and squeeze the bag so that all wings get covered in sauce.
-Put wings back in the fridge to marinate at least 1 hour. The longer the better!
-Preheat oven or smoker to 350F.
I smoked ours on the Traeger with Hickory pellets.
-Cook wings on the grill for 15 minutes, then flip.
-After flipping, use the remaining half of the sauce mixture, brushing on the wings generously.
-Cook for another 15 minutes or until they reach an internal temperature of 165F.
-Chop green onion and garnish on top. Also feel free to add crushed peanuts/nuts or sesame seeds on top for additional texture.