PB&J Grilled Wings

Sticky PB&J Wings

 3 lbs. Chicken Wings, split

1 TB. Chili Powder, ground

1 TB. Paprika

1 TB. Garlic Salt

1/2 tsp. Cayenne Pepper

1 cup Creamy Peanut Butter

1/2 cup Grape Jelly

1/4 cup Red Wine Vinegar

1 tsp. Asian Chile Sauce

Heat Source:

Direct fire, medium heat.

Indirect fire, to finish and glaze

Special Tip:

Make sure chicken is 75% done before mopping with the sauce.

 Preparation:

Combine the chicken wings with the spices and toss to coat well. Let marinate in seasonings for at least 30 minutes.

Combine all the ingredients to make the Sticky PB&J Sauce.

Preheat grill after lightly oiling. Using a medium high heat, grill the chicken wings, and keep turn until the wings are char nice on all sides. When the wings are half way cooked Start to baste with the sticky finger sauce and continue to mop until the mop is al gone. Do not allow the wings to burn by not turning enough. As wings are being glazed move them to an indirect position, continue to mop with glaze until all are glazed and moved.

Close lid of grill and continue to grill roast (still basting) until done. Proper Internal Temperature of 165°F

Serve on a warm platter with some of the reserved sticky PB&J sauce, garnish with Fresh Cilantro

Preparation & Grill Time:  45 minutes