Soapstone Grilling Stone wings are amazing! Crispy, not burnt, yet nice and crunchy! I was inspired to make these one evening when it was time for dinner, but I was craving a peanut butter and bacon sandwich! Oh what to do? Peanut Butter Chicken wings! Since I had promised chicken wings, why not, but these are just steaming with flavour!
This tasty recipe will be enjoyed by anyone who loves peanut butter & bacon! Others can have plain ones, as you see here on the right, however they tend to start stealing all the dipping sauce! Use this recipe on other chicken pieces like drumsticks & thighs; also is great on pork chops too, but I add a bit more sugar and spice :-).
- Approximately 20-24 chicken wings.
- 1/2 cup peanut butter (you can subsitute with pea butter if you are allergic to nuts)
- 3 tablespoons light soy sauce
- 4 cloves minced garlic
- 1 teaspoon cayenne pepper flakes
- 4 tbsp real bacon bits (either from the bag or make your own, but use the real thing)
- 3 tablespoons rice wine vinegar
- 2 tbsp Demerara brown sugar
- 1/2 tsp. of crushed black pepper
For crispy wings, heat your grilling stones on high to about 450 degrees F. Once you are ready to put the wings on, turn the grill down to 350; place the wings on. If you’re a good multitasker or have done this a few times, place the wings on the BBQ and go mix the above sauce ingredients in a microwavable bowl. Microwave for 20-30 seconds, stir and give it another 10 seconds, depending on your microwave, you may need to heat longer. You want the sugar melted and the ingredients well blended. Also, if you have a thick peanut butter, you may need to add a drop or two of a high heat non flavored oil. Stir again, until the sauce is a nice consistency to baste your wings. Now divide the sauce in half, one bowl for basting and one for dipping.
In approximately 8 minutes, If your wings are nice and crisp on the one side, give them a flip. The stones are actually much hotter than the temperature on the gauge, so you can shut off the heat source. If you are preparing thighs or drumsticks which need a longer grill time of approximately 10 – 15 min per side, just ensure they are very crispy on the one side before flipping. Also, test with a thermometer prior to removing them from the grill to ensure they are at 165 degrees F. before serving. Soapstone Grilling Stones have enough heat built up in them to finish browning the chicken and be basted without additional heat.
I find using a baster mop of silicone allows you to baste without the baster absorbing the sauce. Close the lid and let the flavours melt into the meat. Flip again and baste on both sides. Allow them to sit a minute or two and then remove the wings onto a plate. Serve with the additional bowl of sauce for those that like extra sauce.