Spicy Thai Peanut Chicken Wings
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 136.4
- Total Fat: 7.0 g
- Cholesterol: 19.3 mg
- Sodium: 117.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.1 g
- Protein: 10.1 g
View full nutritional breakdown of Spicy Thai Peanut Chicken Wings calories by ingredient
Introduction
I concocted this recipe out of my head. I wanted to have something spicy for Super Bowl Sunday, but didn't want to make traditional buffalo wings. I wanted something with a bit more flavor, as well as having some more nutritional value. I concocted this recipe out of my head. I wanted to have something spicy for Super Bowl Sunday, but didn't want to make traditional buffalo wings. I wanted something with a bit more flavor, as well as having some more nutritional value.Number of Servings: 36
Ingredients
-
* Chicken Drumstick, 18 drumsticks (skin removed)
* Chicken Wing, 18 wings, tips snipped off
* Skippy Creamy Peanut Butter, 8 tbsp
* Sriracha sauce, 16 tsp
* Milk, nonfat, 1.5 cup
* **Dynasty Japanese Style Bread Crumbs, Panko, 4.5 cup
* Peanuts, dry-roasted, 2 cup, finely chopped
* Papetti All Whites (egg white substitute), .50 cup
Directions
Whip together the Thai Sriacha sauce, milk, and peanut butter.
Remove the skin from the drumsticks. (It was too hard to remove the skin from the wings). Snip the pointy tips off the wings using kitchen shears.
Marinate chicken in Thai sauce for at least 4-5 hours.
Meanwhile, chop peanuts into fine, but still slightly coarse bits. You don't want it to be a powder. You want it to add a little CRUNCH to the coating.
Spray baking pans with Pam or preferred cooking spray.
Preheat oven to 350 degrees.
Mix Panko crumbs and chopped peanuts together in a bowl.
In another bowl, slightly whip egg whites or egg white substitute.
Dip chicken into egg whites and then coat with panko/peanuts; then add to pan(s).
Spray tops with cooking spray.
Bake at 350 for about 60-90 minutes until chicken is thoroughly cooked and coating is crispy.
YUMMY!!!
Nutritional values are based on PER PIECE (more or less since some have the skin removed and some don't).
You can adjust the Thai sauce to your level of heat - use less if you want to "cool" it down, add more if you are a chili head!!
Number of Servings: 36
Recipe submitted by SparkPeople user PUNKIN77.
Remove the skin from the drumsticks. (It was too hard to remove the skin from the wings). Snip the pointy tips off the wings using kitchen shears.
Marinate chicken in Thai sauce for at least 4-5 hours.
Meanwhile, chop peanuts into fine, but still slightly coarse bits. You don't want it to be a powder. You want it to add a little CRUNCH to the coating.
Spray baking pans with Pam or preferred cooking spray.
Preheat oven to 350 degrees.
Mix Panko crumbs and chopped peanuts together in a bowl.
In another bowl, slightly whip egg whites or egg white substitute.
Dip chicken into egg whites and then coat with panko/peanuts; then add to pan(s).
Spray tops with cooking spray.
Bake at 350 for about 60-90 minutes until chicken is thoroughly cooked and coating is crispy.
YUMMY!!!
Nutritional values are based on PER PIECE (more or less since some have the skin removed and some don't).
You can adjust the Thai sauce to your level of heat - use less if you want to "cool" it down, add more if you are a chili head!!
Number of Servings: 36
Recipe submitted by SparkPeople user PUNKIN77.