Blog Layout
RECIPES
Peanut Butter and Jelly Chicken Wings
by Pitmaster Marcio Borguezan, Hog Addiction BBQ
Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion
He’s also the Lead Pitmaster @ Hog Addiction BBQ and the current 2022 Hogs For the Cause Grand Champions. He loves to cook Hogs, teach and inspire new cooks. “As Pitmaster I have the responsibility to build the next generation of BBQ Sport”
INGREDIENTS
- 2 lbs Chicken wings
- 2 tbsp White Lightning Seasoning, or favorite spicy chicken seasoning
For the PB&J Glaze:
- 11 oz Mango habañero pepper jelly
- 1/4 cup JIF peanut butter
- 1 tablespoon soy
- 1 teaspoon sriracha
- 1/2 to 3/4 cup of orange juice to get the thickness of good wing sauce
- Chives and crushed peanuts for garnish
INSTRUCTIONS
- Pat the wings dry and liberally season with seasoning.
- Smoke the wings at 250/275F in a pellet smoker using B&B Championship Blend Pellets, or using B&B Charcoal Competition Char-Logs in a charcoal smoker, until the reach an internal temperature of 165-170
- Preheat a large Dutch Oven with peanut oil or frying oil of your choice.
- When the oil is heated, fry the wings for 2 minutes until crispy.
- Meanwhile, make the glaze
- In a small pot, whisk the jelly, peanut butter, soy sauce, sriracha, and OJ together in until smooth.
- Reduce by 1/4 over the heat until thick and smooth.
- Toss the wings into the creamy peanut butter sauce.
- Garnish with crushed peanuts and diced chives.
This smoked fish dip recipe, created by Cookin Wid Kunchi, showcases the harmonious combination of a diverse array of flavors, with a smoky essence derived from the B&B Oak Lump Charcoal and Post Oak Cooking Wood, complemented by the Texas Trinity Season All Seasoning.
Watch pitmaster Mark of Sweet Swine O Mine demonstrate how to grill street corn with this quick and simple recipe.
Watch pitmaster and B&B Charcoal Ambassador Mark Lambert of Sweet Swine O' Mine grill this delicious spatchcocked chicken smoked to perfection. Get Mark's expert tips on how to grill a juicy bird then lay it on a nest of herbs topped off with his amazing Salsa Blanca.
Watch the video and get the recipe for Grilled Pork Chops with Alabama White Sauce from Russ Allen of REDBONES BBQ using B&B Briquets and Mesquite Chunks.