This Mojito Hot Toddy Is the Destroyer of Colds
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.