Sauce up these wings with Asian-Style peanut sauce and Sriracha jelly.

PB and J Sticky Wings

Preheat oven to 450°F. Line a rimmed baking pan with foil; place a wire rack on top of foil and spray rack with nonstick cooking spray. Set aside.

Place seasoning rub in a spice grinder (or clean coffee grinder); process for 10 seconds or until pulverized. Pat chicken wingettes dry with paper towels. Place wing pieces in a large resealable plastic bag. Combine flour, oil and rub; add to bag. Seal bag and toss to coat wing pieces. Arrange wing pieces in a single layer on prepared rack. Bake for 35 minutes or until chicken is browned and crispy on all sides, turning once, and internal temperature reaches 180 degrees.

Whisk together coconut milk, peanut butter, soy sauce and lime juice in a large bowl. Whisk until smooth. Add honey and salt to taste. Whisk together preserves, Sriracha and butter in another large bowl. Add half the wing pieces to peanut butter mixture and toss to coat. Add remaining wing pieces to jelly mixture; toss to coat. Serve with lime wedges, if desired. 