PEANUT CHICKEN WINGS
Creamy peanut butter and chili powder prove they're an ideal match for any wing that comes along. Round out the menu with cut-up veggies, ranch or blue cheese salad dressing, and store-bought sweet potato fries. -Janet Vaupel Rockwell, Hollis, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
PEANUT BUTTER CHICKEN WINGS
A quick and easy recipe for perfect chicken wings
Provided by Sahil Makhija
Categories Snack
Yield 7 servings
Number Of Ingredients 9
Steps:
- Mix the peanut butter, coconut milk, soya sauce, vinegar, hot sauce, fish sauce,salt, pepper and ginger garlic powder in a bowl. Then add in the chicken wings and mix well.
- Allow the chicken wings to marinate for as long as possible. At least 1 hour but as long as overnight in the fridge.
- Bake the chicken wings on a wire rack in an oven at 220C for about 25 minutes.
- Remove and serve.
PEANUT BUTTER CHICKEN WINGS
Make and share this Peanut Butter Chicken Wings recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 50m
Yield 13 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 9.5, Cholesterol 145.1, Sodium 543.9, Carbohydrate 28.1, Fiber 1.6, Sugar 16.8, Protein 37.8
PEANUT BUTTER CHICKEN WINGS
Steps:
- Mix marinade ingredients in large bowl. Add wings, stir and marinate for 2 hours at room temperature. Drain and reserve marinade. Preheat oven boiler. Place on broiling rack and broil 15 to 20 minutes or until browned. Turn after 10 minutes and baste with marinade (or grill on BBQ).
Nutrition Facts :
PEANUTTY CHICKEN WINGS
A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. -Kristen Proulx, Canton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 347 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 20g protein.
WEST AFRICAN SPICY PEANUT CHICKEN WINGS
The spicy, savory flavors of chicken mafe, a West African specialty, inspire the sauce that coats these flavorful wings. Frying them twice -- first at a lower temperature and once again at a high one -- creates super-crispy skin. To get a head start on a party, you can fry the wings the first time the day before, freeze the wings overnight, then fry them again just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
SPICY PEANUT CHICKEN WINGS
These spicy Chinese-inspired wings came from a cookbook called, "Blue Corn and Chocolate". The flavor is best when the wings are slightly warm or at room temperature. I also use this sauce to make a great main dish using chicken breasts! Chef note: Try lining pan with parchment paper. It is great for cakes and cookies, but fabulous for oven fries and chicken wings etc. Nothing sticks to it and makes cleanup so much easier."
Provided by SharleneW
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop tips off the chicken wings; discard.
- Preheat oven to 400 degrees.
- Line a baking pan with foil (this will save clean-up later).
- Place the chicken wings in a single layer on the tray; salt and pepper them lightly.
- Bake the wings for about 30 minutes until they are just beginning to brown and get crisp.
- While the wings are baking, combine the peanut butter, soy sauce, honey, garlic, and the hot peppers in a small saucepan.
- Heat the mixture over low heat, stirring until well blended and spreadable.
- Spoon or brush the peanut sauce generously over the wings.
- Return the wings to the oven for 10- 15 minutes until the sauce is set.
- (Do not allow the sauce to burn.) Remove the wings from the oven and sprinkle immediately with the chopped peanuts and cilantro.
- Let cool slightly before serving.
Nutrition Facts : Calories 692.2, Fat 49.7, SaturatedFat 12.3, Cholesterol 174.8, Sodium 859.4, Carbohydrate 12.9, Fiber 2.1, Sugar 8.2, Protein 49.1
CHICKEN WINGS IN PEANUT SAUCE
Categories Chicken Poultry Appetizer Super Bowl Peanut Gourmet Dairy Free Tree Nut Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 13
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 CHICKEN WINGS
Here's a lively twist on the traditional chicken wing. Just grill or broil the wings until they're cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice. Return to the grill or oven until they're crisp. You might never go back to Buffalo.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 288 milligrams, Sugar 1 gram, TransFat 0 grams
PEANUT SESAME CHICKEN WINGS
Finger licking wings without the mess! Line your baking pan with nonstick foil for these delicious chicken wings that lift right off the pan without sticking. When you're done, just toss the foil for a quick and easy cleanup.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 156 calories, Carbohydrate 6.5 g, Cholesterol 15.6 mg, Fat 10.8 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 2.3 g, Sodium 224.6 mg, Sugar 3.8 g
CARAMELIZED CHICKEN WINGS
Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet.
Provided by Shannon Patrick Koller
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 22.4 g, Cholesterol 141.7 mg, Fat 32.4 g, Fiber 0.5 g, Protein 36.2 g, SaturatedFat 8.8 g, Sodium 962.5 mg, Sugar 20.3 g
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