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many wings with peanut butter and lemon slices on a white plate.
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Peanut Butter and Jelly Wings

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 495kcal
Author Adina

Equipment

  • 1 Baking sheet

Ingredients

Chicken wings:

  • 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

Instructions

Chicken wings:

  • 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.

Notes

  1. 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.
  2. I had a tart red currant jelly. You can sub that with another tart jelly, for instance, cherry, raspberry, grape, or apricot.
  3. For more heat, add a bit of cayenne pepper (to taste).

Nutrition

Serving: 4g | Calories: 495kcal | Carbohydrates: 19g | Protein: 27g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 721mg | Potassium: 319mg | Fiber: 1g | Sugar: 12g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg