Peanut butter and jelly chicken wings

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet


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.Source unknown


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

Directions Step-By-Step

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.
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.
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
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.

About this Recipe

Course/Dish: Poultry Appetizers

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Lynnda Cloutier eatygourmet
Sep 24, 2012
Oh, and thank you so much for your lovely comment. You're good for my soul!
Lynnda Cloutier eatygourmet
Sep 24, 2012
Oh, boy, Elaine. I can relate. I used to have a cast iron stomach, but not any more. As for the rub, I'd cut all the spicy spices in half to start. Use just a pinch of cayenne. That stuff will scorch the hide right off you you. Hope this helps. Let us know what you think.
Elaine Wolfson TruffleCream
Sep 24, 2012
Linda, I love the recipes you post! For this one, I'd like to alter the spices in the rub so that the heat is down to the "sissy" level. What quantities would you recommend for the "spicy" spices in the rub? Of course, I will take the quantity of the recipe's hot sauce down to just one drop. Thanks for your help!
Lynnda Cloutier eatygourmet
Aug 30, 2012
Oh, the stories we could tell. Well, maybe not.