Tag: chicken wings

Peanut Butter & Jelly Chicken Wings

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I’m hesistant about peanut sauces. They tend to be too sweet for me, and I am not a sweet meats girl. However, when we were in Savannah, these PB&J chicken wings were highly recommended, and I quickly became obsessed. I had to find a way to make them at home, and luckily, I found a recipe from Pekin the Chef that was spot on. Though it seems complicated, I promise they are easy. The peanut sauce is not overly sweet; it has almost an umami flavor. You pair the chicken wings with this slightly spicy peach jam. It’s never too late to switch it up and try out some new flavors. I air-fried the chicken wings; you are welcome to fry them up, bake them, or do whatever you like.

Ingredients

Chicken Wings

  • 2lbs Chicken Wings
  • 1 TSP Salt
  • 1/2 TSP Black Pepper

Pecan Peanut Butter Sauce

  • 1/4 Cup Pecans, toasted & finely chopped
  • 2 TBSP Butter
  • 1/2 Cup Peanut Butter
  • 2 TBSP Soy Sauce
  • 1 TBSP Honey
  • 1 TBSP Rice Vinegar
  • 1 TSP Garlic, minced
  • 1 TSP Ginger, freshly grated
  • 2 TBSP Water

Peach Jam Dipping Sauce

  • 1/2 Cup Peach Jam
  • 1 TBSP Apple Cider Vinegar
  • 1/4 TSP Red Pepper Flakes
  • 1 TBSP Water

Let’s Get Cooking

Rinse the chicken wings and pat them dry. Season with salt & pepper and let sit at room temperature for 20 minutes.

Preheat the air-fryer to 400F. Airfry the chicken wings in batches for 25 minutes, flipping them halfway through. Once all cooked, place to the side.

Make the Pecan Peanut Butter Sauce.

In a small saucepan, toast the pecans over medium heat until fragrant. Set aside.

In a small saucepan, melt the 2 TBSP butter over medium heat. Add in the 1/2 cup of peanut butter, and stir until it begins to melt.

Stir in the toasted pecans. Add in 2 TBSP soy sauce + 1 TSBP honey. Stir well, then reduce the heat to low to keep warm.

Make the Peach Jam Dipping Sauce.

Warm up 1/2 cup of peach jam either in a microwave-safe bowl or on the stove top.

Stir in 1 TBSP Apple Cider Vinegar + 1/4 TSP Chili Flakes. If the jam is still too thick, add water.

In a large mixing bowl, add in the cooked chicken wings and warmed pecan peanut butter sauce, and coat evenly. Serve with the peach dipping sauce and enjoy.

Made with Love,

Hannah

Air-Fryer Chicken Wings

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I am all about reducing food waste where I can, so I get excited when I get to use ingredients/sauces with more than one recipe. These air fryer chicken wings came into my life because of the delicious buffalo sauce that was made for the Blue is the Warmest Cheese Burger. You don’t have to use that sauce, you can follow whatever flavor your heart desires!

Ingredients

Brine

  • 1 Cup Pickle Juice
  • 1 1/2 Cups Water
  • 4 Garlic Cloves, smashed
  • Salt

Buffalo Sauce

  • 2/3 Cup Frank’s Red Hot sauce
  • 1 Stick
  • 2 TBSP White Vinegar
  • 1 TSP Cayenne
  • 1lb Chicken Wings, rinsed and patted dry

Let’s Get Cooking

Start with your brine. I let my chicken wings brine for at least 6 hours, max 12 hours.

In a large bowl combine all of the brine ingredients, be sure to heavily salt the water. Add in the washed chicken wings, cover the bowl with foil, and place back in the fridge for at least 6 hours. Once ready to cook, rinse and pat dry.

While the wings are brining, make your buffalo sauce. Combine the Frank’s Red Hot + butter + vinegar + cayenne in a small saucepan & stir over MED heat until the butter is completely melted. Remove from heat and let stand until cool.

When ready to cook, preheat your air fryer to 400F. If you want to bake these, preheat your oven to 400F.

Lightly oil the fryer and place a single layer of chicken wings into the basket, cook for about 20 min, or until the outside is crispy. I had to do multiple baskets due to my fryer being small. To keep warm, place your oven on the lowest temp and place on a sheet pan while the other batches are cooking.

Once all the batches are done, pour half of the buffalo sauce into a large bowl, add in your cooked chicken wings, then the remainder of the sauce, and toss to coat. Serve immediately.

I even had extra blue cheese sauce from the burger recipe that I served with the wings as well. YUMMY

Made with Love,

Hannah

Cleveland Wing Crawl

Categories Travel3 Comments on Cleveland Wing Crawl

Never have I ever participated in any type of bar crawl. I am a bad day drinker, if I start to get sleepy it’s all over. NOW a food crawl is my type of scene! This weekend, I participated in Cleveland’s Wing Crawl with a few friends after a night out for her birthday. 4 bars in the Ohio City area took part in this and let me just say if they ever do this again I will be attending because I could eat chicken wings for days.

Touch Supper Club

Our first stop, the super cozy Touch Supper Club. The atmosphere was so chill it was the perfect place to start. Here they offered 3 types of wings, however, the majority of us decided to go with the Korean BBQ. IT WAS DELICIOUS. Super sticky and smoky, it had great flavor. We rated a 6/10

The Old Angle Tavern

The next stop, they had the perfect set up. You walked right up to a window and they provided you with their sampler of wings! They had TV’s on, good music, and good conversation. They offered a buffalo basil [the crowd fav], a bbq, and a house dry rub. Overall, it was pretty great! We rated 7/10

Nano Brew

The final stop: Nano Brew. Now at this point we are a few drinks in, 12 wings in and we are ready to go. Nano also offered a few options, including Cajun-Ranch Dry Rub, Bourbon Orange Teriyaki, MGB Prosperity BBQ, Spicy Tai Chili [THE ABSOLUTE BEST]. We stayed so long because we had to order another round of the Spicy Tai Chili. Seriously, go there and try these wings. We rated 8/10

Market Garden Brewery

Our last stop, we were unable to make it due to the fact that we got too comfortable at Nano Brew. So I cannot comment on the wings, but in passing by, they looked delicious!

So these Pub Crawls are featured in all sorts of different cities. They are put on by We Love Pub Crawls so go check their website to see if they are coming to a city near you!

Made with Love,

Hannah