The star of this dish: PEANUT BUTTER! Yes! Savory dishes can be completely amazing with this commonly sweet ingredient! Plus, chicken wings AND peanut butter TOGETHER? How much more American can we get? If you’re looking to lighten the dish up, feel free to use the marinade on boneless skinless breasts. If you’re looking to celebrate, go all out with the wings!
1/8 tsp black pepper
1 pound (LB) chicken wings
1/4 cup cider vinegar
1 Tbsp coconut sugar
2 tsp garlic
2 tsp lime juice
2 tsp soy sauce
1/3 cup the bee’s knees peanut butter
1.5 tsp the heat is on peanut butter
2 Tbsp water
Whisk all ingredients except for wings together until well combined. Add water last, adjusting to achieve a paste-like consistency (not too liquidy).
Transfer marinade to a large plastic bag and add wings. Massage to coat marinade over wings thoroughly. Refrigerate entire bag for about 2 hours.
Preheat oven to 400F.
Line a baking sheet with parchment paper and top with an oven-safe cooling rack. Transfer marinated wings to rack. Feel free to drizzle remaining marinade on top! (If you don’t have a cooling rack to bake on, feel free to just use foil or parchment paper–but flip the wings halfway through!)
Bake for about 40 minutes, until browned and lightly crisped!
Serving: 4 wings