Wing Wednesday: Spicy PB&J Wings

Peanut butter and jelly… I’m sorry – did you say wings??? Peanut butter and jelly chicken wings? …That’s a thing?

Apparently so, my friends.

Naturally, I had to try them.  Something as unconventional as PB&J wings seems like it would either be absolutely brilliant or it would taste about as weird as it sounds.

Spicy PB&J Chicken Wings, Photo Credit: www.npr.org

Spicy PB&J Chicken Wings, Photo Credit: http://www.npr.org

The recipe was created by Sunny Anderson, Food Network TV personality and author of Sunny’s Kitchen: Easy Food for Real Life.  I felt a little more comfortable with the notion of putting peanut butter and jelly on chicken wings after reading some of the other ingredients in the wing sauce: a little soy sauce, some sriracha, and coconut cream.  That combines savory (peanut butter), sweet (jelly, coconut cream), salty (soy sauce), and spicy (sriracha).  Sounds like a mouth party to me!

Spicy PB&J Wings

Serves 4 to 6

Wings

  • 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

Sauce

  • 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

Directions

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 batches, then place on a wire rack set inside a baking sheet or on the counter.

For 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.

For the wings, pour enough oil in a Dutch oven, large pot, or fryer to deep-fry, about 6 inches, and heat to 360 degrees. When you add your wings, the temperature will settle at 350 degrees. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.

Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the wings on a serving tray and sprinkle with chopped peanuts. Serve warm.

Survey Says:

It was interesting… but not my favorite.  A little too peanut butter-y, perhaps? I’m glad I tried it, though! Let me know what you think!

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3 thoughts on “Wing Wednesday: Spicy PB&J Wings

  1. Pingback: Wing Wednesday: Spicy Middle Eastern Chicken Wings | Accounting for Taste

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