Peanut Butter & Jelly Chicken Wings

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The Story

There's really no way to tell this story without it concluding that Andrew came up with the recipe. I learned at work that Saturday, July 29 was #NationalChickenWingDay. So I put it in my group chat with Andrew and Bub, my blog muses, and asked for some flavor recommendations. They said flavors like mango teriyaki, chicken parmesan, pesto... Bub even said popcorn, which made me and Andrew wonder if he was still talking about chicken wing recommendations, but nonetheless, they got me inspired.

The sauce is incredibly easy because I don't make my own peanut butter (though you can), and the homemade preserves are so simple to eat and I love having control of the ingredients. The soaking the wings in the vinegar can be skipped, but leaving them for an hour or so in the refrigerator is a trick I learned from my ex-boyfriend's mom. Apparently the acidity is great for the wings before you start working with them. 

They're a little unreal, and I was beyond pleasantly surprised when we tasted them. Like, who would think? Not to mention the fact they're really not that unhealthy because the chicken is baked, peanut butter has a ton of protein, and the preserves are organic and simply made, so ya know... Health. 

Peanut Butter & Jelly Chicken Wings

Prep time: 10 minutes | Wait time: 1 hour | Cook time: 29 minutes | Servings: 12-13 pieces

NON-PALEO VERSION

For the wings

  • 1 1/2 lbs chicken wings or wingettes
  • 3-4 cups apple cider vinegar
  • 1-2 lemons
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp black pepper

For the sauce

  • 1/2 cup unsalted peanut butter
  • 4 tbsp store-bought or homemade berry preserves

PALEO VERSION

For the wings

  • 1 1/2 lbs chicken wings or wingettes
  • 3-4 cups apple cider vinegar
  • 1-2 lemons
  • 2 tbsp olive oil
  • 2 tsp paleo baking flour
  • 1 tsp kosher salt
  • 1 tsp black pepper

For the sauce

  • 1/2 cup unsalted peanut butter
  • 4 tbsp store-bought or homemade berry preserves
  1. Slice lemons and place in a bowl with chicken wings and apple cider vinegar. Cover with plastic wrap and leave in refrigerator for at least 1 hour. 
  2. Preheat oven to 425°F. Remove chicken wings from vinegar, pat completely dry, and place in a mixing bowl. 
  3. In a separate bowl, stir together baking powder, salt and pepper. Toss chicken wings in oil and season with dry ingredients until well mixed.
  4. Use parchment paper or nonstick spray and spread chicken wings in an even layer across a baking sheet.
  5. Bake for 20 minutes and then broil for 9 more minutes.
  6. Melt peanut butter in the microwave for 30 seconds. 
  7. Toss hot wings in the peanut butter sauce and let sit for 30 seconds before tossing in the preserves.
  8. Serve immediately.