Peanut butter and jelly chicken wings

Recipe Rating:
 2 Ratings

Ingredients

10 fresh whole chicken wings
chicken wing dry rub, as needed, recipe follows
2/3 cup seedless raspberry jam
1/3 cup creamy peanut butter
1/2 tablespoon hot sauce

The Cook

Lynnda Cloutier Recipe
x1
Well Seasoned
Mission Viejo, CA (pop. 93,305)
eatygourmet
Member Since Aug 2011
Lynnda's notes for this recipe:
peach, apricot, orange marmalade, and jalapeno jelly all sound really good to me instead of the raspberry jam. I'm not sure about the classic grape or strawberry but you never know. These would go very well served with toast points and potato chips.
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Directions

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.

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Comments

1-5 of 13 comments

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user Lynnda Cloutier eatygourmet - Aug 30, 2012
Lynnda Cloutier [eatygourmet] has shared this recipe with discussion groups:
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user sherry monfils smonfils - Aug 30, 2012
I love this recipe, thanks!!
user Lynnda Cloutier eatygourmet - Aug 30, 2012
You get, sweetie. Glad you liked it.
user CC MCCART-FROST CCMCCART - Aug 30, 2012
I'm thinking, like you, Jalapeno Jelly...YUMMY PINCHED! Hurry up SUPER BOWL...LOL CHEERS, CC
user Lynnda Cloutier eatygourmet - Aug 30, 2012
Oh, yes, indeedy, toots. I'll take any football game. Not picky about who's playing, either, as long as I can stuff my face and make a complete ass of myself, yelling and screaming. It gets embarrassing.

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