Pb&j Chicken Wings Recipe

Separate chicken wings at the joints, discarding wing tips if desired. Pat wings dry with paper towels to remove excess moisture.

Season wings generously with salt and pepper. Let them rest at room temperature for 15–20 minutes.

Heat 2–3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).

Working in batches, fry the wings for 10–12 minutes or until golden brown and crispy. Use a slotted spoon to remove and place on a wire rack or paper towels to drain excess oil.

In a small saucepan over medium heat, melt 2 tablespoons of butter.

Add 1/2 cup smooth peanut butter and stir until it begins to loosen and melt.

Stir in 1/4 cup finely chopped toasted pecans for added texture and flavor.

Add 2 tablespoons soy sauce and 1 tablespoon honey to balance the flavors. Stir well until smooth and combined. Reduce heat to low to keep warm before tossing wings.

In a small bowl or saucepan, warm 1/2 cup peach jam over low heat until slightly thinned.

Add 1 tablespoon apple cider vinegar and stir to incorporate. This helps balance the sweetness with a bit of tang.

Optional: Add a pinch of chili flakes for a spicy kick. Stir and set aside as a dipping sauce.

Place the fried wings in a large mixing bowl. Pour the warm peanut butter-pecan sauce over the wings and toss to coat evenly.

Arrange coated wings on a serving platter. Serve immediately with the peach jam dipping sauce on the side.