These oven-baked peanut butter and jelly chicken wings are reminiscent of a Thai peanut sauce with a touch of sticky sweetness. They are flavorful and juicy, perfect for a game-day appetizer, and simple enough for a weeknight dinner!
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My husband and I were on a date one night recently, eating at a local restaurant Wishbone & Flynt. Our server recommended their popular PB&J wings. Just one bite in and I knew I needed to recreate the recipe at home! These wings are so good!
Many of the recipes on this site require multiple revisions and lots of testing. But this one was a home run on the first try! To quote my husband, "You nailed it! You've got something crave-worthy right here!"
What Makes This Recipe Work?
The layer of flavors in these wings is incredible! Each ingredient builds depth and balance. You get richness from the peanut butter, sweetness from the jam, and spice from the sriracha.
But it doesn't stop there! The ginger and garlic add a nice zing, the lime juice brings acidity, and the fish sauce and soy sauce add a savory umami component that makes your mouth water for your next bite.
Ingredients and Substitutions
Chicken: You can use fresh chicken wings or thaw frozen ones. But if you purchase them whole then you do need to separate the wing from the drumette before marinating. Simply cut off the tip of the wing and discard it. Then cut the joint between the wing and drumette, to give you two separate pieces. Here is a video that shows the process.
Peanut Butter: Any creamy peanut butter will work for this recipe.
Jam: I use seedless blackberry jam in order to add a little tartness to the recipe, in addition to sweetness. However, any dark fruity jam can be substituted. I recommend trying raspberry, cherry, strawberry, or even grape! Just make sure it is seedless jam, and not preserves as you do not want any fruit chunks.
Ginger: Fresh ginger root is best for savory recipes like this, but in a pinch, you can substitute ¼ teaspoon of ground ginger.
Garlic: I am also partial to fresh garlic. But if you are using garlic powder then you will use ¼ teaspoon.
Fish Sauce: I have not personally tried a fish sauce substitution, but I hear you can replace it with Worcestershire. You could also leave it out completely and add a splash more of the lime juice and soy sauce.
How to Make the Sauce
There are just a few steps to making this chicken wings recipe. The first could not be more simple. Just mix every single ingredient except the chicken in a bowl together.
Give it a little taste. If it is too spicy for you then add another tablespoon each of peanut butter and jelly. Not spicy enough? Give it a little squirt of sriracha. The flavors will change with cooking, but you can get a general idea of the flavor here and make any adjustments you prefer.
How Long Should I Marinade?
Before tossing in the chicken, remove about a quarter cup of the marinade into a separate container. You will use this to baste the chicken as it cooks.
The flavors really come together after refrigerating for an hour, but the beauty of this recipe is that you can make it ahead and refrigerate for up to a day!
That means that you can make this all up in the morning before work, or even the night before, and then put them in the oven when you get home.
Remove the chicken from the marinade and put each piece immediately onto a baking sheet. You can line the sheet with parchment paper for easier clean up.
Leave a little space between each piece of meat. This will help them to crisp up.
After 20 minutes, flip each wing and brush the reserved sauce over the top of each piece. Continue baking for 10 minutes, or until they reach an internal temperature of 165°F.
What Should I Serve With These Wings?
- Parmesan Truffle Fries
- Vegetable Platter
- Nappa Salad
- Macaroni and Cheese
- The PB&J Cocktail is the perfect drink to pair with these wings!
Frequently Asked Questions
Cooked chicken wings will last in the refrigerator for 3-4 days. To reheat, cook at 375°F for 20-25 minutes, until heated through.
Once the cooked chicken wings have cooled completely, place them in a freezer safe container and seal tightly. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator, then follow the above reheating instructions.
More Game Day Recipes
Peanut Butter and Jelly Wings
- ¾ cup creamy peanut butter
- ¾ cup seedless blackberry jam
- ⅓ cup sriracha
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 tablespoons lime juice
- 2 garlic cloves, minced (1 ½ teaspoons minced)
- 2 teaspoons grated or minced ginger root
- 4 pounds chicken wings and drumettes
- In a large bowl, whisk together the peanut butter, raspberry preserves, sriracha, soy sauce, fish sauce, lime juice, garlic cloves, and ginger.
- Remove ¼ cup of the sauce from the bowl and reserve for basting. Add the wings and drumettes to the remaining marinade and toss to coat the meat in the sauce.
- Cover both bowls and place in the refrigerator to marinate for at least 1 hour or up to 24 hours.
- When ready to cook, preheat the oven to 400 degrees F.
- Spread the wings and drumettes onto a large baking sheet, leaving a little space between each piece. Use a second baking sheet, if needed.
- Place in the oven and bake for 20 minutes. Flip the chicken pieces over and baste with reserved sauce. Bake an additional 10-20 minutes, or until fully cooked. The total time will vary based on the size of your wings. To check doneness, insert a thermometer into one of the largest pieces of meat. The wings are ready when the thermometer reads 165 degrees F.