Peanut Butter And Jelly Chicken For Oamc Recipes

PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• Add the peanut butter, jelly, soy sauce, hot sauce, worcestershire sauce, and garlic to a saucepan. Bring to a boil and whisk it all together. Remove from heat once it's melted.
• Pat the chicken wings dry and place in a gallon size plastic bag. Pour 1/4 of the peanut butter and jelly sauce over the wings and massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
• Cook the wings according to one of these methods.Smoker: Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.Oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the sauce during the last half hour. Check the internal temp to make sure they are at 170 degrees before serving.
• Serve with the leftover peanut butter and jelly sauce for dipping.Note: The sauce gets thicker at room temp, warm it slightly if you prefer a thinner sauce.

FROZEN PEANUT BUTTER AND JELLY SANDWICHES OAMC

Steps:

• Apply peanut butter to one side of each slice of bread. Make sure you you spread the peanut butter out to the edges of the bread.
• Apply the jelly to one slice of the bread but keep jelly about a half an inch away from the edge of the bread on all sides. By doing this, the peanut butter will "seal" the sandwich and it will not get soggy.
• Put the sandwich together.
• Wrap and place in freezer bags.
• When ready to eat, pull amount of sandwiches needed and let thaw in fridge or in lunch box.
• You can use whatever type bread, peanut butter and jelly you like. The combinations can be endless.

SUNNY'S SPICY PB&J WINGS

Steps:

• For the wings: Place the wings on a baking sheet and season both sides with salt and pepper.
• Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours.
• For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
• Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat.
• Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
• Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm.

TRADITIONAL PEANUT BUTTER AND JELLY

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.

PEANUT BUTTER AND JELLY CHICKEN FOR OAMC

Steps:

• Combine all ingredients except chicken in a bowl and mix until smooth.
• Add chicken and mix.
• Pour into 1 gallon freezer bag and lay flat to freeze.
• To reheat Preheat oven to 350°F Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes.
• Serve over hot rice.