"It sounds a little strange but, trust me, these flavors will make sense to your taste buds. The peanut butter creates a rich, thick coating while the jelly helps the wings caramelize on the grill. They are an easy way to feed a large crowd, too."
2 pounds chicken wings
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 tablespoons chopped peanuts
Put the chicken wings in a large, resealable plastic bag and season well with salt.
In a bowl, mix together the jelly and peanut butter. Add the sriracha, Worcestershire sauce, brown sugar and paprika, and mix thoroughly. Pour the marinade into the bag, and massage the bag gently to distribute the marinade over all the chicken wings. Place the bag in the fridge to marinate for at least 2 hours, or preferably overnight.
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.
Place on a tray to cool slightly. Sprinkle with chopped peanuts for a textural garnish.
Know your cuts: It’s better to use wings that have been jointed into wingettes and drumettes. A whole, three-joint wing will take longer to cook, and the delicate wing tips burn very easily.