Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, Simply No Gimmick

On the surface, it may appear equally though this gimmicky-sounding peanut butter as well as jelly chicken wings video is aught to a greater extent than than a inexpensive endeavour to larn a recipe to move viral correct earlier the Super Bowl. Sure, the semi-shocking yell volition likely generate unopen to added buzz, but I hope you, this is no gimmick.

I was thinking of doing unopen to form of chicken fly glazed alongside an Asian-style peanut sauce, but texturally wanted something a piddling stickier. That brought thoughts of a possible peanut butter as well as jelly collaboration, which came into lastly focus afterwards a vivid proposition past times Michele to purpose pepper jelly.

The consequence was a spicy, sticky, and, thank you lot to the peanut sauce base, quite odd chicken wing-eating experience. If you're a fan of satay, you lot should savor this approach. As I cite inward the video, this recipe tin live easily adapted, as well as finding unique brands of pepper jelly would live simply 1 agency to tweak it.

I’m also excited to percentage a method I’ve been working on for getting oven-baked wings alongside a texture closer to something that comes out of a deep fryer. By adding a sparse layer of spud starch to the wings, a overnice crusty outside is forged inward the hot oven, which non exclusively adds unopen to slap-up texture, but actually helps select grip of on to the sauce.

With the NFL playoffs inward amount swing, it’s fourth dimension to enhance your game when it comes to the snack table. Have your Buffalo wings larn besides predictable? Has that ranch dip lost a step? Then I hope you lot reckon shaking upward the roster alongside these spicy peanut butter as well as pepper jelly wings. Enjoy!

Ingredients for xl pieces of Peanut Butter & Pepper Jelly Chicken Wings:

For the wings:

5 pounds chicken fly sections, thawed, patted really dry

toss with…

2 tbsp vegetable oil

1 tbsp kosher salt

1 tsp dark pepper

cayenne to taste

1/4 loving cup instant mashed spud pulverisation or flakes

*Bake at 425 for nearly fifty minutes, turning once

For the sauce:

1/4 loving cup polish peanut butter

1/4 loving cup pepper jelly

2 tbsp soy sauce

1/4 loving cup seasoned rice vinegar

2 tbsp fish sauce

sriracha hot sauce to taste

4 cloves crushed garlic

1/2 tsp cherry chili flakes

1 tbsp toasted sesame oil

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