** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Coat chicken in the Thai peanut sauce. Because of differing package sizes, make sure you purchase the sauce after you have your chicken so you are sure that you purchase the right amount.
3. Bake chicken until golden brown. While baking, heat mustard and mix with one jar of Welch's grape jelly until the pectin breaks and allows the mixtures to be properly incorporated.
4. When glaze and wings are done, apply sauce to the wings in your preferred method(I brushed it on).
5. Serve up hot, but if you are really into novel foods and your friends or family are not, do not tell them the real name or they may never trust you again.
Comments on Peanut Butter and Jelly Chicken Wings Recipe:
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Posted by a Visitor - August 03, 2009
yum
Dietary Notes:
This recipe is low-fat with 1.08g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 7.42mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Mustard allergies.