Chicken Wings In Peanut Sauce Food

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.

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.

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.

SPICY PEANUT CHICKEN WINGS

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.

CHICKEN WINGS WITH PEANUT SAUCE

Steps:

• Preheat broiler.
• Sprinkle chicken with garlic and onion salt and pepper.
• Place on broiler rack and broil (4-6 inches from heat) for 3-5 minutes per side or until crisp and brown.
• To make peanut sauce: combine remaining ingredients in a blender and blend.
• Serve chicken with sauce.

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.

SPICY SATAY WINGS WITH PEANUT SAUCE

Steps:

• Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
• For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
• Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.

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.

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.

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.