With a hint of sweetness and spice, these oven baked peanut butter and jelly wings will be a hit at your next game day party.
Are you a traditional or boneless wing person? I’m definitely a traditional girl. I think boneless wings are basically chicken nuggets, and should not be considered wings. I used to think both kinds of chicken wings were best left to the deep fryer, but I’ve officially changed my mind.
I was determined to get a crispy, flavorful chicken wing in the oven – even though my last attempt at oven fried chicken failed miserably. I decided that it was best to cook them as long as possible. I wanted to cook down any fatty parts without drying out the meat.
Since fat tends to get greasy when it breaks down, I decided to coat the chicken wings in flour, cornstarch, baking powder combination, to absorb the grease and create a “batter” as it cooked. It worked exactly as I had hoped, and about 55 minutes later, I had crispy, juicy chicken wings that were ready to be coated in whatever sauce I wanted.
Make sure you use a nice big bowl for coating the chicken wings in the flour mixture. You can also use it to toss them in the sauce. Just make sure you wash it in between.
For these peanut butter and jelly wings, I created a slightly sticky and sweet sauce, flavored with garlic, ginger and Sriracha – reminiscent of a peanut satay sauce, but a little sweeter. It was the perfect blend of spicy and sweet, and the wings were just spicy enough for me. Of course, you can easily adjust the spice level by using more or less Sriracha sauce.
Tips for making peanut butter and jelly wings:
Don’t forget to switch your baking sheets halfway through cooking. And, while you doing that rotate each sheet as well. This will make sure that the wings all get equally crispy.
When you’re looking for wings, make sure to buy ones that are specifically prepared to make chicken wings. They should already have the tips removed and each wing should be split at the joint. This will save you a ton of time. I bought two of these party packs.
For the sauce:
- 3/4 cup peanut butter
- 3/4 cup raspberry preserves
- 3 tablespoons Sriracha
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon minced garlic
- 1 teaspoon grated or minced ginger
For the wings:
- 2 3-pound packages chicken wings (or drumettes), tips removed
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1 tablespoon baking powder
- Finely chopped peanuts
- Chopped fresh cilantro
For the sauce:
- Combine ingredients in a large saucepan
- Heat oven medium-high, whisking until smooth.
- Remove from heat until ready to add to wings.
For the wings:
- Preheat oven to 425˚F and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cornstarch and baking powder. Add wing pieces and toss until evenly coated. Place wings on baking sheets.
- Bake both sheets of wings for 45 – 55 minutes, rotating and alternating racks halfway through cooking, until wings are golden brown and crispy.
- Remove from oven and allow wings to cool for about 5 minutes before toss wings in prepared sauce.
- Garnish with toppings, as desired, before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg