Am I the only one in denial that winter is here?
I’ve finally broken down and started wearing a jacket to work. Not a winter jacket yet though!
Taking my dog for a walk today was horrible. I couldn’t believe how cold it was.
Where is my bikini? Where is my lounge chair by the pool?
I need some comfort food people!
What better way than by this little twist on PB and J.
These definitely hit the spot.
First you need to separate the wings. This my dad so graciously did for me.
Last time I had to separate chicken wings I sliced my finger open. It wasn’t too bad, but I’m not the biggest fan of it anymore.
LOVE YOU DAD!
After your chicken wings are ready the rest of the recipe is simple. Mix the jelly, peanut butter, vinegar, hot sauce, and salt together in a bowl.
Add the chicken wings and refrigerate. I left mine to marinate overnight.
Preheat the oven to 375 degrees. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes.
After 30 min turn and baste the wings with the pan juices. I would recommend saving the marinade from the bowl to put over the wings. When I made them there weren’t enough juices in the pan to baste with.
These were good. They had a nice sweet peanuty taste. Is that even a word? It is now!
That ladies and gentleman is how it’s done.
Excuse me while I go curl up in a blanket by the fire.
Baby its cold outside!
Recipe from Rachel Ray
- One 10-ounce jar grape jelly
- 1/2 cup natural peanut butter
- 1/4 cup red wine vinegar
- 1/4 teaspoon hot pepper sauce
- 12 chicken wings, tips discarded and wings separated at the joint
- Cilantro, for garnish
- In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
- Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.