Game day? Love wings? Meet your new go-to chicken wing recipe. Fact about me: I am a neat freak and can't make an egg in the morning without scrubbing my whole kitchen. Therefore, frying wings is not an option, but don't worry, these are still incredibly crispy.
Technique tip: Dry the wings and toss in baking powder for extra crispiness.
Swap option: You can use maple syrup instead of honey. Also, feel free to bump up the spice level by adding more sriracha.
(Created by TODAY with our sponsor, Jif Peanut Butter.)
- 3 pounds fresh chicken wings
- 2 teaspoons salt
- 2 teaspoons aluminum-free baking powder
- 1/3 cup Jif Creamy Peanut Butter
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon sriracha, plus more for serving
- Scallions, for garnish
1. Preheat the oven to 400°F.
2. Line 2 sheet pans with foil and fit with wire racks.
3. Prepare the chicken. Remove the wing tips and separate the flat from the drumette. Discard the wing tips.
4. Pat the wing pieces dry using paper towels.
5. Place the dried chicken pieces into a bowl and sprinkle the salt and baking powder over them; toss well to coat.
6. Arrange the chicken pieces onto the prepared sheet pans and cook until crispy and lightly golden, about 50-60 minutes, flipping halfway through.
7. Meanwhile, in a large, microwave-safe bowl, combine the peanut butter, honey, oil and sriracha and mix well.
8. Right before the chicken is set to come out of the oven, microwave the peanut butter sauce for 1 minute, stirring halfway through, at 50% power.
9. Place the hot wings into the bowl with the sauce and toss gently to coat.
10. Plate the wings and drizzle with some extra sriracha and sprinkle with the scallions. Serve immediately.