PB and J Chicken Wings
Chicken wings are the quintessential game day finger food precisely because they are terrifically messy and the work-to-meat ratio is all out of whack — they’re meant to be gnawed on in an undignified, deeply satisfying way. They’re also meant to be shared, and there’s something fun about unceremoniously working through a pile of them with your pals.
In this recipe, the wings are slathered in what is essentially peanut butter and apricot jelly, which may sound more like a kid’s sandwich than a grown-up appetizer, but trust us — the PB & J comes together like a super smooth, pleasantly sweet peanut sauce. It’s wonderful on the crispy chicken, and a nice change from the usual spicy Buffalo or barbecued wings. That said, if you find you miss the spice, add a few teaspoons of your favorite chili paste or a half teaspoon of chili flakes to the sauce.
Our tip: Wings and beer are, of course, a match made in heaven. We’d pair our PB & J wings with a toasty Newcastle Brown Ale — it’s malt and sweet caramel notes are a perfect fit.
1 ½ pounds chicken wings (cut in half at joint, tips removed)
2 Tbsp vegetable oil
Salt and pepper
½ cup Stonewall Kitchen Apricot Jam
2 Tbsp Stonewall Kitchen Creamy Peanut Butter
½ tsp fresh ginger, grated
- Preheat oven to 400°.
- Spread the wings out on a large baking sheet, brush them with oil, and season with salt and pepper. Bake for 30 to 40 minutes until golden brown, turning wings halfway through the baking time.
- In a medium saucepan, combine the apricot jam, peanut butter, and ginger and warm them over low heat. Stir until smooth. Remove from heat.
- Add the wings to sauce and stir to coat. Drain the fat from baking sheet. Shake excess sauce off each wing and place them back on the sheet.
- Set the oven rack 6 to 8 inches away from broiler. Broil wings until sauce begins to bubble and turn golden brown. Serve immediately.
Recipe source: Stonewall Kitchen.