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!
I REFUSE!
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
- Salt
- 12 chicken wings, tips discarded
and wings separated at the joint
- Cilantro, for garnish
Directions:
- 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.
