Peanut Butter & Jelly Chicken Wings

hey everybody I’m chef tom with a TV BQcomm and this is PB&J chicken wings whatyupPB&J like peanut butter and jellychicken wings and they’re awesome Ipromisecognate peanut butter and jelly todaywe’re making chicken wings BBQ chickenwings with a bit of Thai influence sowe’re using a peanut sauce we’re gonnamarinate them we’re gonna grill them upwe’re gonna toss them in a nice stickybarbecue sauce that’s got a greatraspberry jam flavor to it we’re gonnafinish it off with a spicy peanut saucefor dunking and some peanuts on toplet’s jump right in so we’re gonna startoff with about a dozen whole chickenwings and we’re gonna go right into ourbrine or bucket these chicken wings arereally pretty easy to pull off aschicken wings should be but it requiresjust a little bit of preparation sowe’re gonna put together a marinade forour chicken wing so we’re starting offwith the smoke on wheels pork marinadebut what’s important here is the applejuice and the soy sauce and that’sreally the base of what we’re doing hereso we’re gonna go with 1 cup of thesmoked on wheels then we’re gonna addour peanut so we’ve got Kim’s spicypeanut sauce just a great zesty just alittle bit of spice to itThai peanut sauce sweet for sure sweetand salty we’re gonna do 1 cup of thatnext we’ve got some raspberry jalapenojam so this is where our Jay comes inwe’re gonna add about 1/2 cup of thatraspberry jalapeno Jam sweet with just alittle bit of heat and last a quartercup of fish sauce to make it funky so alot of stuff going on in here we want tomake sure it’s all well incorporatedso we’re going to hit it with theimmersion blender really make sure thatwe work that Jam all the way into allthose other liquids and this marinadeshould really thicken up as you blend it[Music]whoo that’s funky for sure I love thatfish sauce in there really sets off theumami it’s sweet it’s slightly spicy andyou definitely get that peanut butterthing going on this is what we’re gonnasoak our wings in overnight so that’sour flavor base you’re probably going toneed a little bit of water to topeverything off and that’s fine becausewe’re gonna let this soak for a good 12hours or so overnight in therefrigerator just enough to kind of getthings submerged just gonna mixeverything around so that’s evenlydistributed and then we’ll take ourplate for our brine or bucket lock thatinto place to keep the wings submergedso this one goes into the fridge andthen 12 hours later about it being abouta boom plenty of time for those wings toreally soak up those flavors but there’snothing in there that’s so strong thatit’s really going to damage these wingsas far as the structural integrity goesthere’s not too much acid there’s nottoo much salt just a lot of flavor allright so let’s get these out of ourmarinade here all right first of all wedon’t need all of this excess moistureon the outside so let’s get rid of someof that well it does smell fantastic itsmells like some sort of peanut buttercandy to be honest with you just alittle bit funkier all right so we canleave some of that behind because that’sgonna help our rub stick to the wings sowe’re using for our seasoning is theOakridge barbecue chili lime seasoningand I’ve done these wings a number ofways I’ve done them naked before theycome out you know pretty good I’ve donethem with some barbecue rub also not badbut this is the seasoning I found helpsthe flavors pop the most mostly becauseof that lime there’s a lot of chiliflavor going on in here as well but it’sgot that bright lime burst that reallyjust sets them offand getting that really bright burst oflime in a powder form is great becauselater on when we go to put these throughsauce we don’t have to worry about Oh amI gonna put lime juice with the saucehow am I gonna make that work now wejust put it on in the rub you get yourlime and get your chili you got somesalt some sugar some garlic all goodthings today we’re gonna be grilling ourwings on the yoader smokers flattopcharcoal grill I love this grill it’sgreat way to get some nice charcoal searon the outside of your meat I mean itdoes lots of different things but it’sperfect for chicken wings so we’ve gotour chimney going with our lump charcoalwe’re gonna dump that in as soon as itgets red hot it’s also gonna do a nicelittle crunchy topping to go on ourwings we’re gonna start with a cup oflightly salted roasted peanuts and wejust want to chop these down alrightthat’s looking pretty goodand then we just want to add some freshherbs to that so we’re actually gonna gowith some green onion first and thensome cilantro a couple tablespoons ofeachall right now totally optional step butwe’re gonna add just a little bit moreof that chili lime seasoning just to setthat flavor off as well not much just alittle great little crunchy condimenttopping there for the wings all rightour charcoal is looking good now solet’s dump it and a nice charcoal bedgoing over here plenty of indirect spaceas well we’re gonna get all the color weneed on the outside of our wings movethem off to indirect to finish all rightso let’s get some wings on there we’regoing over the direct coals right now ifyou’re doing this at home on a differentgrill so you’re doing it on a pelletgrill you’re gonna work right over thefirebox for this portion you’re tryingto get as much color on the outside ofthese wings as possible you’re doingthis on a gas grill same thing rightover a direct burner high heat we’retalking about like 500 degrees and ofcourse you could be doing this on anyother charcoal grill like a kimono stylegrill or even a weber kettle at home youjust need direct zone indirect zone theymay not be as big as this one but youcan make it work all right starting toget some good color on the outside therewe dropped the coals down a bit tocreate a little extra space so that wedon’t scorch these keeping in mind thatthere is sugar on the surface from thatmarinade so once we’ve got a little bitof color just a little bit of colorthere we’ll put those and do the samething on the opposite side and then movethese off to indirect to finish we’vegot all the char we need on the chickenwings so I’ve moved them off to the sideaway from that direct heat now whatwe’re looking to do is increase theinternal temperature without getting anymore color on the outside as far asinternal temperature goes a lot of timeswhen we talk about chicken we’re talkingabout chicken breasts and we want to bedone around 160 155 165 in that rangewhen it comes to wings I really like totake that internal a little bit highermuch like the dark meat on the chickenreally that 175 range isjust right for me that’s where youreally start to get the velvetymouthfeel and that meat just wants topull away from those bones and to methat gives you just the perfect bite ona chicken wingalright guys these are right where wewant them I think we’re looking at 174175 beautiful color temperatures come upwe’re gonna pull them off now for thefinishing barbecue sauce we’ve got theraspberry chipotle from Blues hog thisstuff is essentially like if raspberryjam and barbecue sauce had a baby it’sgot that great jam flavor to it but it’salso got everything you’ve come to knowand expect and all of the award-winningproperties of the Blues hog sauce at thesame time so we’re not going to go tooheavy this stuff is sweet but we do wantto balance out some of the saltinessfrom the brine so that’s why we’re goingwith a nice sweet barbecue sauce here atthe end toss it all together just alight coating and that residual heat onthe outside of the wing just reallytacks it up so it’s gonna throw all ofthese into our serving bowl here but topit off with a drizzle of that spicypeanut sauce that we used in themarinade and then of course our peanutsand our fresh herbs right on topnow you have it PB&J wings oh manthat’s so it’s so savory with thatmarinade really soaks in to accentuatethe peanut sauce but boy those peanutson top from the fresh herbs just poppingoff fresh flavor chicken wings areperfectly cooked super juicy just theright crunch just the right balance ofsalty and sweet but thank you guys somuch for watchingbe sure to check out ATB BQ comm for allof the products featured in today’svideo if you enjoyed the recipe hit thatsubscribe button and if you have anyquestions or comments oh there’sanything you’d like to see me cook letme know in the comment section downbelow and let’s be good to one anotherfor more recipes tips and techniqueshead over to eighty BB q comm slash thesauce all things BBQ where barbecuelegends are made