Drew Swantak/Thrillist

Fluffernutter Wings Recipe

Total Time:  1 hour, 15 minutes
Yield:  12 wings


  • 12 (about 2 pounds) chicken wings, drumettes and flats separated
  • Cooking oil spray
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 shallots, roughly chopped
  • 2 cloves garlic
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons vinegar
  • 1/2 cup creamy salted peanut butter
  • 1/4 cup water
  • 1 (7-ounce) jar Marshmallow Fluff
  • Blowtorch (optional)


  • Preheat oven to 400°F.
  • Set a wire rack inside a rimmed baking sheet. Spread wings on the rack in a single layer. Spray with cooking oil, and sprinkle with salt and pepper. Bake until skin is golden brown and crispy, 45-50 minutes.
  • In the meantime, make the glaze. In a food processor, blend the shallots, garlic, nutmeg, and salt until it’s a thick paste. Transfer to a small saucepan and cook over medium heat for 3 minutes. Add cream, sugar, and vinegar; bring to a simmer. Reduce heat to low and stir in peanut butter and water until combined. Remove from heat and set aside to cool for 15 minutes.
  • Once glaze cools down, pour it back into the food processor and blend until smooth. Transfer to a large bowl.
  • Remove wings from oven and place them in the glaze; toss to thoroughly coat. Return wings to the rack and bake until glaze is glossy and lightly caramelized, about 10 minutes.
  • Let wings cool on the rack for 5 minutes.
  • Serve hot with Fluff on the side or smear a spoonful of Fluff on each wing. If you want to get real crazy, toast them ever so gently with a blowtorch.
Drew Swantak/Thrillist