Sensational peanut butter and jelly wings. Toss the baked wings in a creamy peanut sauce and surprise your family with this unexpected twist on chicken wings.
Why use peanut butter and jelly just to make sandwiches? Try the combination on chicken! The result is an incredible appetizer: peanut butter and jelly wings that are sweet and savory, buttery, and utterly satisfying.
Despite the typical American combination, the sauce is like an Asian peanut satay sauce, just a bit sweeter.
Why will you love these party wings?
- Unusual: I’m all in when it comes to trying new food, and these peanut butter and jelly wings are a completely unexpected delight. Once you’ve tried them, you’ll keep making them.
- Simple ingredients: An easy recipe using pantry ingredients.
- Fast and easy recipe: Stir a few ingredients and bake; you will be ready in less than one hour.
- 2 lbs (900 g) – about 8-9 whole wings or 16-18 split wings or party wings.
- If all you have are whole pieces, divide them at the joint (See instructions below).
- Smooth peanut butter, the pure stuff. DO NOT use sweetened peanut butter!!!
- Basically, any sort you like in your peanut butter and jelly sandwich.
- However, I prefer a tart sort, something like red currant, grape, raspberry, cherry, or apricot jelly.
Other ingredients: garlic, soy sauce, lemon juice, chili flakes, oil, salt, and black pepper.
Optional garnish: roasted, salted peanuts (chopped), green onions, finely sliced chilies
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place a wire rack on top.
- Prepare wings: Dry them with paper towels and place them in a large bowl.
- Season: Add the oil and stir well to coat. Add salt and pepper and stir again (1).
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- Arrange the pieces on the baking sheet (2).
- Bake them for 20 minutes, flip with tongs, and bake for another 15 minutes (3). In the meantime, make the peanut butter sauce.
- Sauce: Stir peanut butter, jelly, lemon juice, soy sauce, grated garlic, chili flakes, and water in a large bowl until smooth. If you would like more heat, add a bit of cayenne pepper (to taste) (4).
- Glaze: Remove the chicken pieces from the oven and transfer them to a large bowl. Pour about half of the sauce on top. Stir well to coat them evenly (5).
- Bake: Return the wings to the baking sheet (6) and roast for another 10 minutes. The chicken should be cooked by now; the internal temperature should be 165°F (75°C) (7).
- Transfer to a bowl again and coat with the remaining sauce.
How to split whole chicken wings?
- Place one whole piece on a cutting board. Hold the drumette in your hand and stretch the joint open. The wingette/flat part should still be on the work surface. Cut through the joint; you should not encounter resistance.
- If there is any, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
- Remove the wing tips as well if they are still attached.
- Don’t wash the chicken before cooking. The bacteria will only be destroyed during the cooking process. Cleaning the chicken will only spread the bacteria all over your sink without removing it from the meat entirely.
The USDA – Food Safety and Inspection Service says: “Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other food, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.”
- The baked wings without the sauce are crispy. However, the peanut butter and jelly coating is creamy, making these spicy wings unusual and a total delight.
- If you don’t have a wire rack, bake the wings on parchment paper, it works fine. However, a wire rack is even better, as it allows the air to circulate, making the wings crispier.
Preheat the grill to medium and grill the wings, often flipping them, for about 10 minutes or until cooked through and slightly charred. Toss them with the peanut butter sauce and serve.
Use a meat thermometer or pull the meat off the bone of one larger piece, the meat should be white, and there is no pink allowed.
Refrigerate any leftover wings in an airtight container for about 3 days.
Freeze them for 2 to 3 months. Freeze them on a baking tray until solid, then transfer them to an airtight container or freezer. Otherwise, the sauce will make them stick to each other, and you will not be able to reheat them from frozen.
Reheat from frozen in the preheated oven at 350°F (180°C) for 10-15 minutes or until hot.
How to serve?
- Appetizer: The peanut butter and jelly wings will serve 5-6 people. You will not need a dipping sauce; the peanut sauce is enough. Serve them with fresh vegetables like tomatoes, celery sticks, bell peppers, carrots, cucumber sticks, etc.
- Main course: You will have enough for two adults and two kids or 2-3 adults. You can serve them with rice, potato wedges or fries, sweet potatoes, mac and cheese, etc.
- The wings are perfect for any game day during the Super Bowl or the football season, Memorial Day, Father’s Day, great for parties, barbecues, etc.
More chicken recipes
- Baked Cajun Chicken Wings
- Easy Chicken Pomodoro Recipe
- Easy Chicken Fajita Tacos
- Chicken Salad with Cranberries
- Thanksgiving Chicken Recipe (with Gravy)
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Peanut Butter and Jelly Wings
- 1 Baking sheet
- 2 lbs chicken wings split, Note 1
- 2 tablespoons vegetable oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Peanut butter jelly sauce:
- ¼ cup peanut butter smooth, 2 oz/ 60 g
- ¼ cup red jelly 2.5 oz/ 70 g, Note 2
- 1 tablespoon lemon juice fresh
- 1 tablespoon soy sauce
- 1 garlic clove grated
- ½ teaspoon red chili flakes Note 3
- 1 tablespoon water
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place an oven-safe wire rack on top.
- Prepare wings: Dry them with paper towels. Place them in a large bowl.
- Season wings: Add the oil and stir well to coat. Add salt and pepper and stir again. Arrange the chicken pieces on the rack.
- Bake for 20 minutes, flip with tongs and bake for another 15 minutes.
Peanut butter and jelly sauce:
- Make sauce: Stir the peanut butter, jelly, lemon juice, soy sauce, grated garlic, chili flakes, and water in a large bowl until smooth.
- Glaze wings: Remove the chicken pieces from the oven and transfer them to a large bowl. Pour about half of the sauce on top. Stir well to coat them evenly.
- Return the wings to the baking sheet and roast for another 10 minutes. The chicken should be cooked by now; the internal temperature should be 165°F (75°C).
- Coat: Transfer to a bowl again and coat with the remaining sauce.
- Split wings:
Place one whole piece on a cutting board. Hold the drumette in your hand and stretch the joint open. The wingette/flat part should still be on the work surface. Cut through the joint; you should not encounter resistance.
If there is any, move the knife a few millimeters more on the right or left until you find the right place to go through the skin and between the bones quickly.
Remove the wing tips as well if they are still attached.
- I had a tart red currant jelly. You can sub that with another tart jelly, for instance, cherry, raspberry, grape, or apricot.
- For more heat, add a bit of cayenne pepper (to taste).