1 10 ounce jar grape jelly
1/2 cup peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
12 chicken wings, tips discarded and wings separated at the joint
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and salt.Reserve 1/2 cup for basting during baking.
2. Add the chicken wings to the mixture and refrigerate for 1 hour or up to overnight.
3. Preheat the oven to 375º F. Arrange the wings on a greased rack set on a foil-lined baking sheet (do not omit the foil). Bake for 30 minutes. Turn, baste with the reserved marinade and bake until browned, about 20 minutes more.
Recipe from rachaelraymag.com/recipes and photo from Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.