Peanut Butter and Jelly Wings Recipe

February 19, 2011 6:42:33 AM PST
Recipe courtesy Jim Nichols, chef and owner of CrossTown Pub & Grill.

Peanut Butter Sauce
2 cups Peanut Butter (chunky is best)
1/2 cup of coconut milk (can also use hot water)
3 Tablespoons of soy sauce
2 cloves of chopped garlic
2 teaspoons of lemon juice
1/2 teaspoon of red pepper flakes

Heat in pot until creamy -- add additional coconut milk to thin as needed.

Deep fry or saute wings until thoroughly cooked using the tips below.

Once chicken is done cooking, combine wings with the house seasoning from CrossTown and toss it in the Peanut Butter Sauce.

Jelly Dipping Sauce
Red raspberry dressing
1/3 cup of raspberries
1 Tablespoon balsamic vinegar
1/3 teaspoon honey Dijon mustard
1/4 cup of honey
Pinch of salt and pepper

Tips for Cooking

Preparation is key -- this is where 99.9 percent of people fail.

1. Jumbo wings are the way to go! Who wants to eat little wings with no meat? Not in Chicago!

2. Get fresh wings, not frozen. Develop a relationship with your butcher to know when you can get them fresh.

3. Use the wings within a day or two at most.

4. Brine the wings (salt/any kind of sweet vinegar in ice water for about an hour; if ice melts, add more). This helps the wings retain water so they cook inside to out. It also makes them plump.

5. Use vegetable oil. Peanut oil leaves a malty taste to food.

6. Oil temperature should be 350 degrees.

7. If you want the wings naked, that's fine. Or, use a little flour to dust the wings if you want them breaded.

8. Cook for approximately 15 minutes or until 165 degrees internal temperature.

9. Once done, toss the wings in a bowl of the recipe above.