Spicy PBJ Wings

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.

Original recipe makes 8 servings

Ingredients

1/4 cup instant mashed potato flakes
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
5 pounds chicken wings

1/4 cup peanut butter
1/4 cup jalapeno pepper jelly
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
4 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1 dash chili garlic sauce (such as Sriracha®), or to taste

PREP

10 mins
COOK

55 mins
READY IN

1 hr 5 mins

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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.
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.
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.
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.