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Rachel Ray is annoying... sort of. I kind of like her, but Josh can't stand her. He says that the sound of her voice is like nails on a chalkboard to him and he physically cringes whenever he hears her say things like "yummo".

We have one problem. We LOVE her recipes.

Here are 3 different recipes for chicken wings from the latest issue of Everyday with Rachel Ray. We tried the Sticky PB&J and Italian Mozzarella Wings yesterday and they were (sorry Josh) "delish"!

Sticky PB&J Wings



Susan H. Gordon
From Every Day with Rachael Ray
February 2009

MAKES 2 DOZEN
Prep Time: 10 min (plus marinating)
Cook Time: 50 min

Ingredients

One 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
Salt
18 chicken wings, tips discarded and wings separated atthe joint
Cilantro, for garnish

1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.

Italian Mozzarella Wings



Susan H. Gordon
From Every Day with Rachael Ray
February 2009

MAKES 2 DOZEN
Prep Time: 20 min
Bake Time: 40 min

Ingredients

12 chicken wings, tips discarded and wings separated at the joint
8 ounces mozzarella cheese, cut into 24 cubes
1 large egg
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
Salt
2 cups tomato puree
1/4 teaspoon cayenne pepper

1. Preheat the oven to 375°. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
2. In a shallow bowl, beat the egg; in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes.
3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.

Spicy Chocolate Wings



Susan H. Gordon
From Every Day with Rachael Ray
February 2009

MAKES 2 DOZEN
Prep Time: 10 min
Bake Time: 30 min

Ingredients

1 tablespoon vegetable oil
12 chicken wings, tips discarded and wings separated at the joint
3 cloves garlic, chopped
2 tablespoons chili powder
1/2 teaspoon ground allspice
2 cups tomato sauce
3 ounces dark chocolate, coarsely chopped
1 teaspoon hot pepper sauce
Salt
2 tablespoons finely chopped cilantro

1. In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the garlic, chili powder and allspice and cook, stirring, for 1 minute. Stir in the tomato sauce, scraping up the browned bits from the bottom of the pan. Add 1 cup water, the chocolate, hot sauce and 1/2 teaspoon salt and cook, stirring, until the chocolate is melted.
2. Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro.