Peanut Butter & Vineyard Fire Hot Wings

Peanut Butter & Vineyard Fire Hot Wings

Peanut butter and jelly sandwiches, a fond childhood memory for many. What if we took that same basic idea and adapted it into spicy chicken wings?

Its not blurry, you’ve had too many beers

This recipe may sound a bit wacky, but it works and its delicious!
And heads up, vegetarian friends, this also works with tofu!

Here’s what you need  to make them:

For the chicken:

12 chicken wing sections, thawed, patted very dry

1 T. Vegetable Oil
Salt, pepper and cayenne pepper to taste

 1/4 cup instant mashed potato 
Will you be my Bud, Mr. Potato?
Preheat oven to 425 degrees. Our oven has a convection roast feature, if you have that as well, now is a good time to use it.
Line a sheet pan with aluminum foil or use a Silpat to avoid scrubbing later. Spray a baking rack with non-stick spray and put it on the sheet pan.
Toss the wings with the oil, sprinkle with salt, pepper, cayenne and the mashed potato flakes.
Ready for the oven
Roast for 30 minutes, take out and turn them over, roasting for another 25 minutes.
This time may vary depending on how big your wings are and how hot your oven is.
While the wings are roasting, prepare the sauce.
For the sauce
1/2 C. Unicoi Preserves Georgia Vineyard Fire

1/4 C. Peanut Butter
2 T. soy sauce
1/8 cup rice vinegar
Sriracha hot sauce to taste
2 cloves crushed garlic
1/2 t. red chili flakes
1 T. toasted sesame oil

While your wings are roasting, mix up your sauce.
Put all the sauce ingredients in a microwave safe measuring cup or bowl and microwave it for 20-30 seconds to get the peanut butter and jelly a bit more mixable. Whisk together.

Roasted, awaiting sauce

When the wings are done, toss them with the sauce and put them back ion the rack on the sheet pan and into the oven for 5-10 minutes to caramelize. This is not the time to walk away, they can burn pretty quickly.

Really, no more beer for you if you think this is blurry!


When they are caramelized, take them out and if you like your wings swimming like we do, toss them again in the sauce and serve.

Tofu version idea & pictures courtesy of my favorite sister Betsy

Tofu and oven roasted broccoil

Let me know if you make these and how you like them! Post your pictures to our Facebook and Instagram Feed
#UnicoiPreserves #VineyardFire

This recipe adapted from Food Wishes Video Recipes with Chef John

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