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Grilled Peanut Butter and Jelly Chicken Wings

Peanut butter and jelly grilled chicken wings
Yosef Herzog / TODAY


  • 2 pound chicken wings, separated into wingettes and drumettes
  • 4 tablespoons strawberry jelly or jam
  • 2 tablespoons peanut butter
  • 1 teaspoon sambal
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 1/4 cup salted roasted peanuts
  • 2-3 shallots, chopped
  • Salt to taste
  • Chef notes

    We hereby grant you permission to put peanut butter and jelly on chicken wings. The combination creates an amazingly irresistible caramelized crust and the finishing touch of chopped peanuts gives the wings a delicious crunch. Serve these as appetizers at your next party.



    Place the chicken into a large zip-top bag, and season well with salt.


    In a bowl, add the jelly/jam and peanut butter. Add in the sambal, Worcestershire, brown sugar and paprika. Mix thoroughly. Pour the mixture into the bag, making sure that the chicken is well coated. Place the bag in the fridge, allowing the chicken to marinade for at least 2 hours, or preferably overnight.


    Heat a gas or charcoal grill to medium heat. Ambient temperature of the grill should be at between 350 to 400 F.


    Place the chicken on the grill, turning every 2 to 3 minutes. This should allow color to develop without burning before the chicken is cooked all the way through. Continue to turn until the pieces are nicely brown with charred areas. Remove from the grill and place on a tray to cool slightly.


    Place the peanuts in a zip-top bag, and gently crush them using a rolling pin or meat tenderizer (or similar). It helps to put a towel under the bag so it's a little less noisy, and it doesn't slide.


    Arrange the wings on a serving platter. Sprinkle the crushed peanuts and chopped shallots over the wings, and serve immediately. You may want to keep a few wet naps on hand!