Posts Tagged ‘raspberry jelly’

by Sarah Steimer

These are almost brutally sticky – but surprisingly good. The peanut butter definitely stands out, and we actually also dipped them in some hot sauce as we ate them. Definitely something worth trying just because it’s so strange (and I tested them for you, so you know they’re not a flop).

  • 10-12 chicken wings (tips discarded or drummettes
  • 5 ounces raspberry jelly, about 8 tablespoons (original recipe called for grape jelly, so really just make sure it’s a fairly smooth jelly without any fruit chunks)
  • 1/4 cup smooth, natural peanut butter (do not substitute with regular)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt

Whisk together the jelly, peanut butter, vinegar, hot sauce and salt, making sure there are no lumps.  Add the chicken to the bowl and combine so the chicken is well-covered with the mixture. Refrigerate for at least one hour or as long as overnight.

Do not forget to cover the pan with either parchment paper or aluminum foil, or you will end up with an absolute mess to try and clean.

Cover a baking sheet with parchment paper or aluminum foil. Set a metal cooling rack on top of the pan and place the chicken on the rack. Do not discard the leftover sauce – place it back in the refrigerator. Cook the chicken at 375 degrees for 30 minutes.

Remove the chicken from the oven and brush the piece with the leftover sauce. Flip the wings/drummettes and brush that side with the sauce as well. Place back in the oven and cook for an addition 20 minutes, or until the chicken is browned.

Serve the wings immediately with vegetables and extra hot sauce, because you could always use more hot sauce.

Recipe adapted from: Noble Pig

*Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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