Wednesday, January 11, 2012

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

On the surface, it may seem as though this gimmicky-sounding peanut butter and jelly chicken wings video is nothing more than a cheap attempt to get a recipe to go viral right before the Super Bowl. Sure, the semi-shocking name will probably generate some added buzz, but I promise you, this is no gimmick.

I was thinking of doing some kind of chicken wing glazed with an Asian-style peanut sauce, but texturally wanted something a little stickier. That brought thoughts of a possible peanut butter and jelly collaboration, which came into final focus after a brilliant suggestion by Michele to use pepper jelly.

The result was a spicy, sticky, and, thanks to the peanut sauce base, quite unusual chicken wing-eating experience. If you're a fan of satay, you should enjoy this approach. As I mention in the video, this recipe can be easily adapted, and finding unique brands of pepper jelly would be just one way to tweak it.

I’m also excited to share a method I’ve been working on for getting oven-baked wings with a texture closer to something that comes out of a deep fryer. By adding a thin layer of potato starch to the wings, a nice crusty exterior is forged in the hot oven, which not only adds some great texture, but really helps grab on to the sauce.

With the NFL playoffs in full swing, it’s time to raise your game when it comes to the snack table. Have your Buffalo wings become too predictable? Has that ranch dip lost a step? Then I hope you consider shaking up the roster with these spicy peanut butter and pepper jelly wings. Enjoy!


Ingredients for 40 pieces of Peanut Butter & Pepper Jelly Chicken Wings:
For the wings:
5 pounds chicken wing sections, thawed, patted very dry
toss with…
2 tbsp vegetable oil
1 tbsp kosher salt
1 tsp black pepper
cayenne to taste
1/4 cup instant mashed potato powder or flakes
*Bake at 425 for about 50 minutes, turning once

For the sauce:
1/4 cup smooth peanut butter
1/4 cup pepper jelly
2 tbsp soy sauce
1/4 cup seasoned rice vinegar
2 tbsp fish sauce
sriracha hot sauce to taste
4 cloves crushed garlic
1/2 tsp red chili flakes
1 tbsp toasted sesame oil

55 comments:

Anonymous said...

no offence but this sounds like a weird (horrible) combination...

Chef John said...

No offense taken, especially since these tasted soooo good. ;-)

Anonymous said...

Soo many chicken wing recipes, but I would still like a blue cheese dipping sauce recipe

Peter T said...

Looks great! Can't wait to try it! Which type of oven fry do you prefer? The one you use here or the one in your soy-ginger-garlic wings? Are they interchangeable?

Anonymous said...

These sound great! We had PBJ on french fries at a food truck in Portland. It was actually a spicy sate sauce with raspberry jelly. Delish! Thanks for another great recipe.

Chef John said...

they both work, but i think I prefer this method.

Joel said...

Chef, I thought I would let you know that I have come to the conclusion- if I'm ever extremely wealthy in life, I will just have to pay you to experiment and make video recipes full time.

grumbleghoul said...

my wife would like to know how you clean your silpat. Especially with the rendered fat all over the place..recipe looks awesome. I'm gonna go eat a cookie.

Chef John said...

just hot soapy water! thanks!

Jesse A. B. said...

Welp, you win and you called it, Chef John. Today for lunch I was eating my peanut butter and jelly sandwich and wishing it had bones in it and tasted like chicken. As a part of my New Years resolution was I attempting to be on a diet where I stayed away from chicken wings and other fun foods, but alas your post made me be honest with myself: I simply love food too much to deprive myself of the simple pleasures like peanut butter and jalapeno jelly (both of which i have sitting in my fridge) smeared on some old fashion chicken wings. Sounds like a nice love affair between my tongue and some wings, so I think I will (as you say) enjoy some wing-age sometime soon..

(and let's face it, my dream of having a garish six pack of abs is no where close to happening. I'll stick with my nice gooey physique and keep on cooking the fun stuff... like peanut butter and jelly pinch pies.)

Fred @ Savorique said...

Somehow, I would also sprinkle sesame seeds over the wings.

Michael said...

It's pretty bone-larious of you to make that bone joke twice! I find myself saying "this is really good, but I kind of wish it had bones in it" when I'm eating random things.

Michael said...

That's pretty bone-larious of you to make that bone joke twice! I often find myself quoting or paraphrasing "man, this is really good, but I kind of wish it had bones in it" when I'm eating random things, thankfully my girlfriend finds it funny, as long as I don't overuse it.

Unknown said...

Hi Chef,
Any way to make my own pepper jelly?
I'm excited to try these. I never told you this but when I was dating my husband I made your ginger garlic wings for him, and he was hooked :-)He said he knew then that he would marry me. After I gave him my foodwishes.com secret, he sent the video link to his mom and all of his friends.

Yosefred said...

How nessisary is a silpat mat?

Chef John said...

You can use non-stick foil, but silpat works so well.

caitmk said...

oh my gosh chef john how come you're so funny? this is so down my alley and a lot of my male companions of course. i'm giving it a go next time guys want to invite the wives to sit around and talk shoppin...i mean watch football. (anyways my mouth is still watering. thnx!)

鳥屎 said...

Chef John I'm a viewer from Taiwan. I found your youtube channel bout 2 years ago and I really enjoyed it ever since. I bought some new tools with me to the kitchen, a nice set of Zwilling knives. But iI really don't know how to maintain them and keep them nice and healthy, so could you please do a vedio about how to maintain knives? Forgive me if you already did maybe I just didn't find it!! THANK YOU!!!!

Food Junkie said...

Sounds MUCH better than the recipe title would suggest.

#unknown - Google abounds with recipes for making your own jalapeno jelly. Apple jelly mixed with chopped pickled jalapenos can be used as a substitute and since this all about making it your own I think a sweet-hot, asian style BBQ or chili sauce might be in the same ballpark for flavour.

Morgan said...

Chef John, you should check out Chef Andy Ricker's recipe for Vietnamese fish sauce wings. They will change your life. I think I saw God the first time I bit into one (or it may have been one of Portland's resident street kids. It can be hard to tell sometimes.) If you're not familiar, Ricker won the James Beard Best Chef in the Northwest Award in 2011. I'm sure you were a close second, though. ;)

These look incredible, as well. I'll have to give them a try!

bladeddc said...

why do you add acid in most of the sauces

Kate Hansen said...

These sound so perfectly delicious. I am definitely going to try them soon!

bladeddc said...

sir, i really admire the way you have presented each and every recipe video online!!

jimdomanski@rogers.com said...

Hey Chef John,

Would a sprinkling of corn starch work instead of the potato stuff?

Anonymous said...

Made these last night and everyone agreed they were delicious!
Thank you for making it look so simple and easy.

Liz said...

I've been doing all sorts of wing recipes for a few weeks in anticipation of my first super bowl party (well, my first hosting duty), and this one was fantastic!

I'd never used pepper jelly before, so the one I grabbed ended up having an almost honey flavor to it. It gave them a subtle sweet aftertaste that was fantastic.

We had them without dip (we thought they didn't need it), but I'm assuming our guests will be grumpy without the option. Any suggestions?

Kay said...

For a second I thought you were going to say, "Give it the ole tossa, tossa."

jen said...

hey chef john,
i want to make these but instead of instant mash potatoes can i use bread crumbs or panko bread crumbs? would it give the same crispy-ish texture?

Peg said...

Ok...this, as with every recipe of yours I've ever tried, was OFF THE CHAIN! Even with no sauce they were off the chain! I actually even bought some sriracha hot sauce, so I feel as if I'm an official Chef John groupie now...

amauimarriageminister said...

I had a Chef John weekend practice before Super Bowl made crispy onion rings, peanut butter and pepper jelly hot wings, pizza dough with homemade pizza sauce!!! It was great ate it all....I will ditto that Super Bowl weekend. Thank you Chef John even my husband is amazed at all your cooking!!!! So glad I found your site

Anonymous said...

Chef John, I know you have something against vegetarians but I decided to make this recipe exactly as described but with extra-firm tofu cut into chicken wing-sized sticks instead of chicken wings (and just more soy sauce instead of fish sauce). This was some of the best tofu I've ever had! To any vegetarians out there, just sub tofu and try it out. The sauce is amazing, by the way.

Zac said...

Is there a substitute for the potato buds?

Chef John said...

Flour!

Anonymous said...

Chef John, OMG!! You have done it again. Just made these and they are WONDERFUL!!!!

I did take it and run with it though like you said to do. Did not have fish sauce..had oyster sauce instead. Did not have rice wine vinegar...had sherry instead. Did not have your hot sauce..but had tobasco instead. They turned out absolutely WONDERFUL!!! THANK YOU!!

Lisa in Atlanta

P.S. It's pizza and wings for dinner...made the no knead pizza crust of yours yesterday.

Amy said...

Fantastic! Made these today and am making again this week! Best wings I've ever had. Thank you again, chef.

Anonymous said...

We delighted in these chicken wings at a super bowl party. And we came home with the recipe. A real winner.
Many thanks....

Anonymous said...

Replaced the wings with boneless skinless breat. Totes Awesome!

Lois A.Swisher said...

Hey there, You have done an incredible job. I’ll definitely digg it and personally recommend to my friends. I'm confident they will be benefited from this web site.
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hilah said...

You are weird and I like it.

Chef Wannabe said...

I tried this method of using mashed potato powder to bake some fish fillets, but it did not work out :(

Anonymous said...

My son has a peanut allergy so I used soy nut butter (I.M. Healthy) and it was just as good as peanut butter. Just thought I would let those with allergies know there is an option that works just as well...Cheers.

Milael said...

I wanna know how to make pepper jelly, too :) Since its one of your "Five Fresh Secret Ingredients"...

Angee said...

Finally trying these for the first time tonight. Terribly excited. All of our friends refuse to eat wings out anymore since I have finally learned to cook them. They say they're better than any of the local places and I say, "Well, that's thanks to Chef John." Thank you!!!

Anonymous said...

Ii tried these and they were fantastic!!!

Terry said...

Will be making these soon! Sound yummy.

Anonymous said...

i had to change recepie a bit since in small Polish town we can't get some ingredients for this dish... and it came AWESOME. i'm "addicted" to chicken and it was one of the best i had. BIG thank you from Poland sir.

Anonymous said...

HA ha. Peanut butter jelly time! These were great! My wife thought I was crazy...... Then she tasted them! She goes mmmm got any more of them? LOL. Was thinking of tweaking this some how next time to make some kind of sweet/sour type wing. But still loved the original too. :) thanks, Joe V.

keniimsu said...

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.

keniimsu said...

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.

keniimsu said...

i made pbj wings (j=grape jelly) on a whim and they were awesome. But i was thinking out of the box and wondered what i could do to incorperate a bite of heat in the pb and still keep the sticky sweet jelly component to the wings... and then i came across your site my man. I am trying the satay sauce with a sweet jelly asap and the i'll try the pepper jelly the next time.

Anonymous said...

does this recipe taste very peanut buttery? i think it looks good and im so tempted to try but i wanna make sure before that my husband will think the same...

Joseph said...

Making this for the second time tonight. Sooo good.

Film Scorer said...

I just made these tonight. They were AWESOME and so easy to make. I'm gonna definitely makes these for the next party! Thank you!

Skyjackie737 said...

instead of chili flakes and garlic can i use a chili garlic sauce. it looks like sambal?

lemont calhoun said...

Would it be foolish to use thai peanut sauce in place of peanut butter?