Spicy PBJ Wings Recipe - Allrecipes.com
Spicy PBJ Wings Recipe
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Spicy PBJ Wings
Watch Chef John make sweet-and-spicy chicken wings with PBJ! See more

Spicy PBJ Wings

Recipe by  

"I promise you that this is no gimmick. The spicy, sticky, and peanut-based sauce base delivers a distinct chicken wing-eating experience. If you're a fan of satay, you will enjoy this approach."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk peanut butter, pepper jelly, rice vinegar, soy sauce, fish sauce, sesame oil, garlic, red pepper flakes, and chili garlic sauce in a large bowl. Set aside.
  3. Whisk mashed potato flakes, vegetable oil, kosher salt, black pepper, and cayenne pepper in a large shallow bowl. Add chicken wings and toss to coat.
  4. Place coated chicken wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven, turn wings over using tongs, and return to oven. Bake for 20 minutes.
  5. Transfer chicken wings to the peanut pepper jelly mixture; toss to coat. Return chicken wings to baking sheet and bake in the oven for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2012

To the people complaining about the peanut butter: don't let the name fool you, this is Thai-flavored. It's meant to have a strong peanut taste, and if you don't like that you should be looking for another recipe. I love the sauce just as written. It gives the wings a lot of meatiness that they normally don't have. I've made these for regular dinners, parties, and functions, and they've always been a huge hit! When I put them alongside more traditional wings, this is always the plate that runs out first. The only thing I change is that, after a lot of experimenting, I've found 30 minutes of initial cooking (turning half-way through), and then 5 minutes afterward gives me a much juicer product.

Most Helpful Critical Review
Aug 07, 2012

I try this recipes it's délicious but a lot of peanut butter

May 14, 2012

To Oesi: I would use a mildly flavored jelly, such as apple jelly (not grape/berry or your appelstroop) and a tsp of chopped fresh hot chiles and a few drops of vinegar to achieve the flavor or jalapeno jelly.

Jun 08, 2012

These were amazing! I made my own pepper jelly for this, what an amazing combination. I am about to make this for about 10 people tomorrow and am feeling pretty good about them!

May 10, 2012

Sounds great, as I absolutely love satay, but what can I use instead of jalapeno pepper jelly? Nowhere to be found in the Netherlands.

Jun 30, 2012

I forgot to put the oil in the potato flake mixture and still it turned out good, I did give the pan and the tops of the wings a little spray of cooking spray. and used my homemade tai peanut sauce. yum !

May 15, 2012

I tried this recipe this weekend. The peanut butter was overwelming, just way too much. I made the sauce first and wound up doubling everything but the PB or I would have thrown it out. Depending on your love of peanut butter I would half the measurement or add to taste. The Jalapeno jelly is actually sweet and slightly spicy, not hot at all. I added extra Sriracha because my family loves hot wings. I didnt have fish sauce. I looked on the internet and used 1Tbls Soy sauce and 1Tbls lime juice as a substitute. In the end this was pretty good and the kids got a kick out of eating PB & J wings. I'll probably make it again but without peanut butter.

Jan 09, 2014

Definitely will do this again! Since I don't have jalapeno jelly I used smuckers jam and added fresh jalepenos and pounded them all down with motar/pestle. Before adding the PBJ mixture..I tasted the baked wings. It's just as good on its own..and I agree-It does taste like satay!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1486 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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