It’s not as crazy as it sounds, I promise. Ok, maybe it is, BUT it’s absolutely delicious. These Peanut Butter & Jelly Chicken Wings are a bite of nostalgia mixed with American barbecue as well as Asian flavors. It’s fusion-que at its best!
WHAT YOU'LL LOVE
- Locking the Briner Bucket plate in place keeps all 16 wings fully submerged in the marinade overnight, rather than letting some float above the liquid
- Towel-drying the wings before seasoning removes excess marinade from the surface, helping the dry rub adhere rather than sliding off a wet surface
- Searing over direct heat first, then finishing in an indirect zone, builds char before the wings finish cooking through gently, rather than risking the char burning over sustained direct heat
- Tossing the wings in Blues Hog sauce immediately after they come off the grill, while still hot, lets the sauce cling and set rather than coating wings that have already started to cool
Peanut Butter & Jelly Chicken Wings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
211
Tantalize your tastebuds with Chef Tom's fusion recipe for Peanut Butter & Jelly Chicken Wings! Try this perfect blend of American barbecue with a pop of Asian zing.
Ingredients
- 16 whole chicken wings
-
Lane's BBQ Chili Lime Rub and Seasoning, to taste
-
Blues Hog Raspberry Chipotle BBQ Sauce, to taste
-
Kim’s Spicy Peanut Sauce, to taste
-
1 cup Smoke on Wheels Pork Marinade
-
1 cup Kim’s Spicy Peanut Sauce
-
1/2 cup Holmes Made Raspberry Jalapeño Jam
- 1/4 cup fish sauce
- water, as needed
- 1/2 cup roasted peanuts
- 1 tbsp fresh cilantro, minced
- 1 tbsp green onion, minced
-
1 tsp Lane's BBQ Chili Lime Rub and Seasoning
For the marinade:
For the Herbed Peanut Topping:
Directions
Place your whole chicken wings in an 8 Quart Briner Bucket.
Combine the ingredients for the marinade in a small pitcher or bowl. Blend using a hand blender. Add enough water to cover the wings and mix well. Lock the Briner Bucket plate in place to keep the wings submerged. Marinate overnight.
Build a bed of hot charcoal in your Yoder Smokers Flat Top Charcoal Grill. Leave enough room for indirect grilling, as well.
Remove the wings from the marinade. Remove excess liquid from the surface with a towel. Season the wings with the Lane's BBQ Chili Lime Rub and Seasoning.
- Grill the wings over direct heat to achieve some char. Flip and repeat. Lower the charcoal bed and/or move the wings to and indirect cooking zone (away from direct charcoal heat). Continue cooking the wings until the internal temperature reaches 170ºF. Remove from the grill.
- While the wings are cooking, combine all ingredients for the Herbed Peanut Topping.
- Immediately after removing the wings from the grill, toss in the Blues hog rasp chipotle sauce to coat.
- Serve the wings topped with the Herbed Peanut Topping and more of the Kim’s Spicy Peanut Sauce.
Recipe Note
Recipe FAQ
Why lock the Briner Bucket plate in place while the wings marinate overnight?
Locking the plate down keeps all 16 wings fully submerged in the marinade, so nothing floats above the liquid and marinates unevenly over the full overnight soak.
Why towel-dry the wings before applying the dry rub?
Removing excess marinade from the surface first helps the Lane's BBQ Chili Lime Rub adhere to the wings, rather than sliding off a surface that's still wet.
Why sear the wings over direct heat before moving them to an indirect zone?
Starting over direct heat builds char quickly. Moving to an indirect zone afterward lets the wings finish cooking through to 170°F gently, rather than risking the char burning if left over sustained direct heat the whole time.
Why toss the wings in Blues Hog sauce immediately after pulling them off the grill?
Coating them while still hot lets the sauce cling and set onto the surface, rather than being brushed onto wings that have already begun cooling and setting.
What internal temperature should the wings actually reach?
This recipe cooks them until the internal temperature reaches 170°F, comfortably above the USDA minimum of 165°F for poultry.
How indoor-friendly is this recipe?
3 out of 5 — a broiler or air fryer can finish the wings to the same internal temperature; you'll lose some of the char a live charcoal grill provides.
Recipe Highlights
Fully submerged marinating: Ensures even flavor across all wings overnight.
Pre-seasoning towel-drying: Helps the dry rub adhere properly.
Direct-then-indirect grilling: Builds char before finishing gently.
Hot-off-the-grill saucing: Lets the glaze set while the wings are still hot.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.77 oz
- per serving
- Calories
- 211
- Carbs
- 6 grams
- Protein
- 2 grams
- Fat
- 20 grams
- Sodium
- 180 milligrams
