Chicken Wings With Peanut Sauce Recipes

PEANUTTY CHICKEN WINGS

Steps:

• In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.

WEST AFRICAN SPICY PEANUT CHICKEN WINGS

Steps:

• Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and pierce with a paring knife. If there is no resistance they are done. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil returns to the proper temperature between batches.)
• Meanwhile, make the sauce: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and keep warm.
• Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature between batches.)
• Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced mango and extra peanut sauce on the side.

PEANUT SESAME CHICKEN WINGS

Steps:

• Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
• Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
• Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
• Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
• Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

PEANUT CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the peanut butter, lemon juice, oil, soy sauce, salt, chili powder, browning sauce if desired and garlic powder. Add wings; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. Transfer wings to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, turning every 10 minutes.

PEANUT CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 2 tablespoons lime juice in a large bowl. Whisk until smooth.
• When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

CHICKEN WINGS IN PEANUT SAUCE

Steps:

• Make wings:
• Preheat oven to 500°F.
• Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
• Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
• Make sauce while wings cook:
• Whisk together sauce ingredients in a large bowl until blended.
• Add wings to sauce and toss until coated.

PEANUT BUTTER CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F.
• Remove and discard tips from wings and cut each wing in half at joint.
• Combine remaining ingredients except parsley and lemon slices in a large saucepan.
• Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy.
• Place wings in a large roasting pan and cover with sauce.
• Turn until each wing is well coated.
• Bake for 15-20 minutes.
• Serve on large platter.
• Garnish with parsley and lemon slices.

THAI CHICKEN WINGS WITH PEANUT DIPPING SAUCE

Steps:

• Combine minced garlic cloves, salt, pepper, rice wine vinegar, pomegranate juice, allspice, and red pepper flakes in a medium bowl, whisk to combine.
• Place the chicken wings in a shallow bowl, or a resealable bag.
• Pour the marinade over the wings, cover, or seal and chill for 8 hours or overnight.
• After marinating time is over, drain the wings, and lightly pat dry.
• Arrange wings skin side up on a greased broiler pan.
• Sprinkle wings with salt, and pepper.
• Broil wings 4 inches from main heat for 8-10 minutes, or until the wings are golden brown.
• While the wings are broiling, combine the dipping sauce ingredients in a medium saucepan. Bring to a boil, and transfer the dipping sauce to a bowl.
• Serve wings with dipping sauce.

ASIAN CHICKEN WINGS WITH PEANUT SAUCE

Steps:

• Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Discard the tips or use them for soup.
• Put the chicken pieces into a mixing bowl and add salt, soy sauce, sugar, lemon juice, cumin and turmeric. Blend well. Let stand while preparing the peanut sauce.
• Preheat the broiler to high and roast the pepper all over until the skin is charred. Place the pepper under cold running water and pull off the charred skin. Split the pepper open and remove the seeds and veins. Chop the pepper coarsely.
• Heat the oil in a small skillet and add the shallots. Cook briefly, stirring, and add the curry powder or curry paste. Cook briefly and add the chopped pepper and stir. Remove from the heat.
• Bring the coconut cream to the boil. Pour and scrape the pepper mixture into the cream. Add the peanut butter and sugar and let simmer about five minutes.
• Pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan and bring to the simmer. If desired, the sauce may be thinned with up to one-quarter cup of water.
• Heat enough oil to cover the chicken pieces well when they are added. It may be advisable to cook only half of the chicken pieces at a time. Heat the oil to a temperature of 360 degrees. Add the chicken pieces and cook until they are crisp and golden brown. Remove the pieces and drain on absorbent toweling. Repeat if necessary until all the pieces are cooked and drained.
• Serve the hot sauce on the side as a dip for the deep-fried chicken pieces. Serve with a cucumber salad on the side.