Football Foods

PB&J Chicken Wings

If you love a peanut sauce for satay or spring rolls, try a similar flavor on crispy chicken wings. You won’t be disappointed. These wings taste great with just the sauce, but try drizzling them with your favorite pepper jelly for a PB&J-inspired flavor treat. If you don’t have pepper jelly, any favorite jelly flavor will do.

Ingredients

For the wings

2 pounds chicken wings (drumettes and flats), patted dry

1 tablespoon baking powder

1 teaspoon fine salt

1 teaspoon black pepper

 

For the sauce

¼ cup (generous 2 ounces) peanut butter, preferably smooth

1 tablespoon soy sauce

2 teaspoons sriracha, or another favorite chili sauce
2 teaspoons rice vinegar, or plain white vinegar

1 teaspoon freshly grated ginger
1 teaspoon dark brown sugar

¼ cup (2 ounces) boiling hot water, plus more as needed

¼ cup pepper jelly

Finely chopped roasted peanuts, for serving

Directions

Make the wings: In a small bowl, combine the baking powder, salt and pepper. Add the wings to a large bowl, and sprinkle the spice mixture over them. Toss until the wings are evenly coated. For crisper results, chill the wings uncovered in the refrigerator for up to 2 days.

Roast the wings: Line a large sheet pan with parchment paper and place an oven-proof wire rack inside. Lightly coat the rack with cooking spray.

Position a rack in the middle of the oven and preheat to 450ºF. Spread the wings evenly on the rack inserted in the sheet pan. Roast for 40 to 50 minutes, flipping the wings halfway through. The wings should be crisp and golden brown.

Air-fry the wings: Set the air fryer to 400ºF and preheat for 5 minutes.

Lightly coat the air fryer basket with cooking spray. Add the wings to the basket in a single layer. It’s OK if they touch, but don’t overlap them. Cook in batches, as needed. Cook for 30 minutes, turning the wings halfway through.

Make the sauce: When the wings are finished roasting (or air frying), make the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, sriracha, vinegar, ginger and sugar. Add the hot water, 1 tablespoon at a time. Whisk until smooth and at the desired thickness (I like to use the full ¼ cup for a lighter sauce that thinly coats the wings). If the sauce is too thick or if it begins to separate, add more very hot water a couple of teaspoons at a time, and whisk vigorously.

Place the pepper jelly in a microwave-safe bowl and heat until pourable. Do this in 5 to 10 second blasts so you do not bring the jelly to a boil.

Sauce the wings: Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter. Spoon any remaining sauce over the top, drizzle with pepper jelly and sprinkle with the chopped peanuts.