Oven Baked Peanut Butter and Jelly Wings
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. Makes 30 wings.
What you’ll love about these peanut butter & jelly wings
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.
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.
If you like this game day recipe, you have to try these bbq pulled pork nachos, and this dairy free chili con queso dip and these chicken sliders. Plus, this easy, chipotle blender salsa is almost always gone when the game is over.
Searching for more chicken wing recipes? Honey bbq chicken wings / Korean bbq chicken wings / Crispy baked wings / Mango habanero wings / Teriyaki chicken wings
Ingredients & substitutions
- Peanut butter – Whatever kind of peanut butter you use, warming it slightly in the microwave helps when measuring and cooking.
- Raspberry preserves – You can use your favorite type of fruit preserves for this; grape is also a classic PB & J flavor. Whatever you have in your fridge should work just fine.
- Chicken wings – 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.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make peanut butter and jelly sauce
Make the sauce. Heat the sauce ingredients in a large saucepan over medium high heat. Whisk until smooth and set aside.
Prep the wings. In your largest mixing bowl, whisk together the flour, cornstarch, and baking powder. Pat the wings dry, then toss them into the flour mixture, ensuring they’re fully coated. The purpose of this coating is to absorb any grease as the fat breaks down during cooking, creating a light “batter” on the wings. Be sure to use a large bowl for coating the wings, as you can also use it to toss them in the sauce later. Just remember to wash it in between.
Bake the wings. Arrange the wings on parchment lined baking sheets. Bake at 425˚F for 45-55 minutes. 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.
Sauce the wings.
Ingredients
- 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
- 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
Instructions
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.
I just have to comment on this post. I was skeptical when Melissa said she was making Peanut Butter and Jelly wings but honestly they are ridiculously good and full of flavor.
Sirachha? 1997 here you come !! Glad y’all caught up,!!!!
Delicious! We added a bit of fish sauce and used jalapeño jelly and raspberry jelly.