Ultimate Tailgate Experience: Sunny Anderson - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Ultimate Tailgate Experience: Sunny Anderson

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Sunny Anderson is one of the stars of the Food Network. Her cook book is a top seller. She takes us inside her kitchen to show us some recipes which will make your football party a huge success.

Sunny’s Spicy PB&J Wings

A sweet peanut butter and jelly glaze on the lighter side of spicy is just enough to make you want more and forget about two slices of bread.

Serves 4 to 6

For the wings

3 pounds chicken wings, whole or separated as you like

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

Peanut or vegetable oil

½ cup peanuts, toasted and roughly chopped, for garnish

For the sauce

1 cup smooth peanut butter

1 tablespoon plus

1 teaspoon Sriracha hot chili sauce

¼ cup soy sauce

1 cup grape jelly

¾ cup coconut cream

¼ cup hot water

Kosher salt and freshly ground black pepper

1 Prep 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 batches, then place on a wire rack set inside a baking sheet or on the counter. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.

2 Make the sauce. In a small pot over medium heat combine the peanut butter, sriracha, soy sauce, jelly, and coconut cream. 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.

3 Fry the wings. In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. When you add your wings, the temperature will settle at 350°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.

4 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. Then place the wings on a serving tray and sprinkle with chopped peanuts. Serve warm.

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