Happy National Peanut Butter Day! If your family is anything like mine, then Peanut butter is a staple in your household! Chad can never seem to get enough Peanut Butter no bake cookies and peanut butter pie! So today, I wanted to bring you a savory dish that is perfect not only for PB day, but Super Bowl Season too! These are popular on the Competition BBQ circuit and we have won a few awards with this recipe!
- 3 lbs. chicken wings, separated at the joints
- 2 T. garlic powder
- 2 T. chili powder
- 2 T. seasoned salt
- salt and pepper to taste
- 1 teaspoon baking powder (not baking soda)
For the Peanut Sauce:
- 1 c. Smuckers® Natural Peanut Butter
- 1 T. olive oil
- 3 cloves garlic, minced
- 1 c. chicken broth
- 1/2 c. coconut milk
- 1 T. brown sugar
- 1 lime, juiced
- 3 T. soy sauce
- 1 1/2 t. sriracha sauce
- 1/4 t. cayenne (or 1/2 t. if you like it a little spicier)
For the Raspberry Dipping Sauce:
- 1/2 c. Smuckers® Raspberry jam
- 2 T. hoisin
- 1 T. soy sauce
- 1/4 t. cayenne pepper
- 1 T. flour
- Start by preheating your smoker or grill to 275 degrees.
- Season the wings with the salt and pepper, garlic powder, chili powder, baking powder and seasoned salt.
- Drizzle olive oil over the wings and place them in the smoker or grill for an hour then ramp up to 350-375 degrees for 30 minutes until crispy. (I like to use Black Cherry or Pecan Wood). Short on time, Preheat to 400 degrees and cook for about 45 mins.
- While the wings are cooking you can start your sauces.
- For the peanut sauce, add the minced garlic into the olive oil in a medium saucepan. Cook for 2-3 minutes over low heat. Then add in the rest of the peanut sauce ingredients and stir well. Set aside.
- In a small sauce pan, add in the ingredients for the raspberry sauce (except the flour) and stir well over low heat until the jelly dissolves. Once the jelly is dissolved and slightly bubbling, stir in the flour and stir until the sauce thickens. Set aside until your wings are ready.
- After the wings have roasted, take them out of the smoker or grill and toss them in a large bowl with about half of the peanut sauce. When they’re good and coated, place them on parchment lined baking sheets and baste with additional peanut sauce.
- Place back in the smoker or grill for 10-15 minutes.
- Garnish the wings with chopped peanuts and serve with the raspberry dipping sauce on the side.
Professional Tip #1 I like to add the baking powder because it make a chemical reaction with chicken skin and helps to get a nice crispy skin!
Professional Tip #2 I like to start the wings low and slow and finish them hot and fast. This allows the fat to render out and then finishes them with a crispy skin!
Professional Tip #3 If time permits, wash your wings with ice cold water (I like to use spring or distilled water) and pat them dry. Place them on a wire rack such as this one and place in your fridge for up to 2 hours, then start with steps #1. This drying out process will help with achieving crispy skin!
Professional Tip #4 You can use your favorite brand of Peanut Butter or Jelly