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!

Plate of peanut butter and jelly chicken wings topped with crushed peanuts, cilantro, and blackberry coulis.

What Makes This Recipe Work?

Flavors: 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.

Can Be Made Ahead: This recipe is perfect for parties as much of it can be prepped in advance! The wings take on more flavor the longer they marinate, so refrigerate them for up to a day, then just bake them right before serving.

By the way, if you love wings but don't want the mess of bones then check out this easy recipe for air fryer boneless wings! Or if you're looking for other inventive wing flavors, give the zesty Tequila Lime Wings or rich Garlicky Wings a try.

Ingredients

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

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.

Jam: I use seedless blackberry jam to add a touch of tartness to the recipe, complementing its 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.

Fish Sauce: I have not personally tried a fish sauce substitute, but I've heard that Worcestershire sauce can be used as a replacement. You could also leave it out completely and add a splash more of the lime juice and soy sauce.

Instructions

Mix 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.

Peanut butter and jelly, sriracha, fish sauce, and soy sauce in a bowl with mnced ginger and chicken on the side.

Marinate chicken

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.

Chicken tossed in the sauce in a bowl, with plastic wrap to cover it.

Bake the Wings

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.