In her new cookbook, Hardcore Carnivore, Australian-born barbecue expert Jess Pryles shows off her skills on everything from twice-cooked short ribs to smoked beef cheeks. Then, there are these wings, which cash in on the jelly's sugar for maximum caramelization. Look for wings that have been split into two pieces; Pryles notes that an intact three-joint wing will take longer to cook, and you run the risk of burning the wing tips.
Peanut Butter and Jelly Wings
Recipe reprinted with permission from 'Hardcore Carnivore,' by Jess Pryles, Agate Surrey, 2018
Yield: 4 to 6 servings
Prep Time: 5 minutes, plus marinating time
Cook Time: 10 minutes
Total Time: 15 minutes, plus marinating time
4 tablespoons strawberry jelly
2 tablespoons smooth peanut butter
1 teaspoon Sriracha
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
2 teaspoons paprika
2 lbs (about 1 kg) chicken wings
2 tablespoons chopped peanuts
1. In a bowl, mix together the jelly and peanut butter. Add the Sriracha, Worcestershire sauce, brown sugar, paprika and salt, and mix thoroughly. Pour the marinade into the bag, and massage the bag gently to distribute the marinade over all the chicken wings.
2. Place the bag in the fridge to marinate for at least 2 hours, or preferably overnight.
3. Heat a grill to medium. Place the wings on the grill and cook, turning them every 2-3 minutes. This should allow the color to develop without burning before the chicken is cooked all the way through. Continue to turn the wings until they are nicely browned with charred areas.
4. Place on a tray to cool slightly. Sprinkle with chopped peanuts for a textural garnish.