peanut butter
wings

A sweet peanut butter and jelly glaze on the lighter side of spicy is just enough to make you want more and forget about two slices of bread.

Ingredients

For the Wings
  • 3 pounds chicken wings, whole or separated, as you like
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • Peanut or vegetable oil
  • 1/2 cup peanuts, toasted and roughly chopped, for garnish
For the Sauce
  • 1 cup smooth peanut butter
  • 1 tablespoon plus 1 teaspoon Sriracha hot chili sauce
  • 1/4 cup soy sauce
  • 1 cup grape jelly
  • 3/4 cup coconut cream
  • 1/4 cup hot water
  • Kosher salt and freshly ground black pepper

Yield

Serves: 4-6

Preparation

Prep the wings: Place the wings on a baking sheet and season both sides with salt and pepper. Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.
 
Make the sauce: In a small pot over medium heat, combine the peanut butter, Sriracha, soy sauce, jelly and coconut cream. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
 
Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry wings, about 6 inches. Heat oil to 360°F. When you add your wings, the temperature will settle at 350°F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12-14 minutes. Drain on paper towels.
 
Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place wings on a serving tray and sprinkle with chopped peanuts. Serve warm.