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PB & J Wings

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I have never met anyone as regimented as my friend Jed. He is a marathon runner, doesn't drink to excess, and eats extremely healthy — except for Friday nights, when he eats a large steak and homemade mac-n-cheese. Jed rarely splurges, but when he does, stand back because it's about to get serious! Once he got on a wing kick for awhile and for weeks he tried all kinds of recipes. Fried ones, Asian sticky ones, grilled ones, and a version made with PB & J. I know what you are thinking: PB & J wings? Don't roll your eyes just yet and don't judge this recipe. There is something about the sweetness of the jelly and the earthiness of the peanut butter with the spice of the sriracha that is just amazing."

List of Ingredients

â—¦ ¼ cup grape jelly
â—¦ 3 tablespoons bourbon
â—¦ 2 tablespoons smooth peanut butter
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 2 tablespoons light brown sugar
â—¦ 1 tablespoon tomato-based chili sauce (preferably Heinz)
â—¦ 2 teaspoons paprika
â—¦ 1 teaspoon sriracha
â—¦ 2 pounds chicken wings
â—¦ 2 tablespoons chopped peanuts, for garnish
â—¦ Fresh cilantro, for garnish


Recipe

In a small bowl, mix the jelly, bourbon, peanut butter, Worcestershire, brown sugar, chili sauce, paprika, and sriracha.

Pour half of the sauce into a Ziploc bag; set aside the rest to baste the wings during cooking. Add the chicken wings to the sauce in the bag, zip up the bag, and marinate in the refrigerator for at least 2 hours (overnight is even better).

Heat the grill to medium heat. Remove the wings from the marinade and shake off any excess marinade. (This will help avoid flare-ups.)

Grill, turning often so the wings don't burn before they are cooked all the way through, about 35 minutes total. Once the wings are a few minutes from being done, baste with the remaining sauce. Let the sauce caramelize and the wings finish cooking; an instant-read thermometer inserted into the meaty part, not touching bone, should read 165° F.

Remove from the grill and garnish with the chopped peanuts and cilantro.


Serves 6