Thai Peanut Chicken Wings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Marinade: * Chicken Wings/Drummettes, about 60 (approx 5-6 lbs.) * Lime Juice, .25 cup * Swanson Chicken Broth 99% Fat Free, 0.25 cup * Peanut Butter, smooth style, 4 tbsp * Onions, raw, 2 tbsp chopped * Garlic, 6 cloves, chopped * Vanilla Extract, 1 tsp * Ginger Root, 2 tsp, grated * *Chipotle Chili Powder, 3 tsp * *Kikkoman Soy Sauce, 4 tbsp * Serrano Peppers, 4 peppers, chopped * Sesame Oil, 1 tbsp * *agave sweetener, organic blue (trader joe's 1 tbsp/21g), 1 tbsp * Scallions, raw, 2 medium, choppedPeanut Dipping Sauce: (not in nutritional calculations)-1 cup creamy Peanut Butter-1/4 cup plus 2 Tablespoons brown sugar or Blue Agave Sweetener-2 tablespoons canola oil-2 tablespoons toasted sesame oil-1 tablespoon lime juice-1/4 teaspoon salt-1/4 teaspoon chipotle powderGarnishes: (not in nutritional calculations)Chopped red pepper, roastedChopped green onionsChopped peanutsSesame seeds
Marinade:
Combine all Marinade ingredients in a blender or food processor. Blend until well pureed.
Place wing pieces in a large, sealable plastic bag or glass container. Pour marinade over and mix well. Refrigerate at least 4 hours or overnight.
Peanut Sauce:
In a medium saucepan, combine all Peanut Sauce ingredients. Heat over medium-low heat, stirring frequently until well combined and heated. Adjust as necessary to suit personal preference. Set aside. This will make about 1 1/3 cups sauce.
Cooking the wings:
Remove the wings from marinade and let drain in a colander. Pat lightly dry with a paper towel.
Lightly coat each wing with Peanut sauce and arrange in a single layer on a foil-lined cooking sheet. Cook uncovered in a 400 degree oven for about 45 minutes to 1 hour, turning once.
After cooking, let cool slightly. Lightly toss with additional peanut sauce (if preferred), chopped scallions, chopped peanuts, sesame seeds and chopped roasted red peppers. Serve with additional peanut sauce for dipping.
For a bit crispier wing, before baking you can deep-fry them in vegetable oil for about 5-7 minutes after patting dry. Continue as directed and reduce baking to about 5-10 minutes.
Serving Size: Makes approx 20 servings of 2-3 wings each
Number of Servings: 20
Recipe submitted by SparkPeople user REBECKY333.
Combine all Marinade ingredients in a blender or food processor. Blend until well pureed.
Place wing pieces in a large, sealable plastic bag or glass container. Pour marinade over and mix well. Refrigerate at least 4 hours or overnight.
Peanut Sauce:
In a medium saucepan, combine all Peanut Sauce ingredients. Heat over medium-low heat, stirring frequently until well combined and heated. Adjust as necessary to suit personal preference. Set aside. This will make about 1 1/3 cups sauce.
Cooking the wings:
Remove the wings from marinade and let drain in a colander. Pat lightly dry with a paper towel.
Lightly coat each wing with Peanut sauce and arrange in a single layer on a foil-lined cooking sheet. Cook uncovered in a 400 degree oven for about 45 minutes to 1 hour, turning once.
After cooking, let cool slightly. Lightly toss with additional peanut sauce (if preferred), chopped scallions, chopped peanuts, sesame seeds and chopped roasted red peppers. Serve with additional peanut sauce for dipping.
For a bit crispier wing, before baking you can deep-fry them in vegetable oil for about 5-7 minutes after patting dry. Continue as directed and reduce baking to about 5-10 minutes.
Serving Size: Makes approx 20 servings of 2-3 wings each
Number of Servings: 20
Recipe submitted by SparkPeople user REBECKY333.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 4.1 g
- Cholesterol: 29.1 mg
- Sodium: 252.9 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.3 g
- Protein: 12.6 g
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