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Peanut Butter and Jelly Wings

Elizabeth Heiskell's peanut butter and jelly wings PB&J
Elizabeth Heiskell's peanut butter and jelly wingsMike Smith / TODAY
Cook Time:
25 mins
Prep Time:
10 mins

Chef notes

These wings hit all the flavor notes: sweet, salty, savory and spicy. The marinade elevates these tasty bites with a fun, nostalgic taste.

Technique tip: A zip-top bag works beautifully for marinating because it distributes the marinade perfectly over the meat.

Swap option: You can use almond butter or cashew butter instead of peanut butter.


  • 4 tablespoons grape jelly
  • 2 tablespoons smooth peanut butter
  • 1 teaspoon sriracha
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons bourbon
  • 2 tablespoons light brown sugar
  • 2 teaspoons paprika
  • 1 tablespoon chili sauce
  • 2 pounds chicken wings
  • 2 tablespoons chopped peanuts, for garnish



In a bowl, mix the jelly, peanut butter, sriracha, Worcestershire, bourbon, light brown sugar, paprika and chili sauce.


Place half the sauce in a zip-top bag; reserve the rest to baste the wings during cooking. Add chicken wings to the bag, seal and let marinate in the refrigerator for at least 2 hours or overnight.


Preheat grill to medium heat. Remove wings from marinate and shake off any excess (this will help avoid flair ups).


Place wings on the grill and cook, turning often so the wings won't burn, until cooked through. Once the wings are a few minutes from being done, baste with the remaining sauce. Let the sauce caramelize as the wings finish cooking. Remove from the grill, top with chopped peanuts and serve with remaining sauce on the side.