Alejandra Ramos bakes chicken wings until crisp, then tosses it in a sticky, sweet & spicy peanut butter glaze made with honey and The Heat is On peanut butter.
With no deep frying these baked wings are easier and quicker to make but they still have that craveable, crispy texture. Make a batch or two and invite your friends over to watch some football!
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour and 15 minutes
Yield: about 2 dozen wings
2 pounds chicken wings
3 tablespoons olive oil
For the sauce
½ cup honey
½ cup (1 stick) unsalted butter
½ cup The Heat is On peanut butter
½ teaspoon kosher salt
Chopped scallions, for garnish
1. Prepare the chicken wings: Preheat oven to 400°F. Top 2 baking sheets with a metal rack. Line a third baking sheet with foil. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1½ inches between each piece of chicken on all sides. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
2. Make the sauce: While the chicken cooks, combine the honey, butter, peanut butter, and salt in a small saucepan over medium heat, whisking until melted and smooth. Remove from heat.
3. Lower oven to 350°F. Roll the cooked crispy wings in the sauce and place on the prepared baking pan, then return to the oven for about 7 minutes to set the glaze. Garnished with chopped scallions and serve immediately.