Think of these PB&J wings like an American twist on Thai spicy peanut wings. The wings are baked to extra-crispy perfection in the oven, slathered in a sweet & spicy creamy peanut sauce, and dipped in tangy raspberry jelly. America’s favorite childhood sandwich, now on party-ready chicken wings!
A few technical things so we can make the absolute best, crispiest oven wings:
- If you’re super organized, uncover the wings in the fridge the day before. Letting them dry out overnight helps remove as much moisture as possible from the skin.
- …but if you didn’t remember, it’s okay – just make sure to squeeze as much surface moisture off with paper towels as possible.
- Baking powder is magical dust for oven-baked wings! This coating helps dry out the skin while keeping all the good juices inside. (Double-check that you’re using baking powder instead of baking soda, though, or you’ll be majorly disappointed.)
and a few flavor thoughts to round things out:
- Half a teaspoon of cayenne gives the peanut sauce a nice kick without lingering heat. I kicked it up to a full teaspoon and that was perfect for us.
- If the fish sauce is weirding you out, or you just don’t have any in the pantry, soy sauce works too. We’re going for that major-flavor umami punch.
- I’m a raspberry jelly girl all the way, but of course you can use your favorite PB&J flavor – grape? strawberry? cherry? Yes.
Still thinking about your menu for this weekend? A hot wing bar is the perfect spread for game day! Bake up a few dozen crispy wings and set them out with different flavors of wing sauce so everyone can make exactly what they’re craving.
Don’t forget carrots, celery, and dipping sauces too – veggies might not be the main attraction, but dips are critical for that over-the-top wing party heaven.
Peanut Butter & Jelly Hot Wings
Ingredients
Crispy Baked Chicken Wings
- 3 lb. chicken wings
- 2 T. baking powder
- 1 T. salt
Peanut Butter Wing Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 T. honey
- 1 T. fish sauce
- 1/2 t. cayenne
Jelly Dipping Sauce
- 1/2 cup raspberry jelly
- 1 t. lime juice
- 1 t. water
Instructions
(Optional) Day Before
- Unwrap the wings and let the skin dry in the fridge overnight.
Peanut Butter & Jelly Hot Wings
- Preheat oven to 250°.
- Pat the wings dry with paper towels. Toss wings in a large bowl with baking powder and salt.
- Set a wire rack on a foil-lined baking sheet and coat with nonstick spray. Arrange wings skin-up on the rack.
- Bake at 250° for 30 minutes. Increase oven to 425° and bake for another 45 minutes, rotating the tray halfway through.
- While wings are baking, whisk together all ingredients for the peanut butter wing sauce in a large bowl. Whisk together all ingredients for the jelly dipping sauce in a separate bowl.
- Let wings cool for 5 minutes, then toss in peanut butter sauce until thoroughly coated.
- Serve wings hot with jelly dipping sauce.
Oh yummm…. I’m definitely trying these!
Awesome, let me know what you think! They were a major hit at our house!
So I tried these for Super Bowl Sunday yesterday to mixed reviews. I think there is too much salt with the baking powder in the recipe as the saltiness was the biggest complaint. I added a lot more cayenne and some Chipotle chile powder as that added some more heat and a little smokiness. Also, I think maybe the raspberry jelly could use some jalapeno or peppers to spice it up, too. Of course, taste is all subjective and I would make again with some tweaks. 😉
Thanks so much for the great feedback, Phaedra! The salt is there to pull liquid away from the skin so it crisps, but it is pretty strong. I’ll test again to see how much the salt can be reduced before it’s not effectively crisping the skin.
I tend to keep the base mild since some guests can’t eat spicy foods, but we also preferred it much hotter – I love your addition of smoky chipotle powder! Serving the wings with spicy raspberry-jalapeno jam would be a great addition.