Peanut Butter Chicken Wings Food

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.

PEANUT BUTTER CHICKEN WINGS

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.

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.

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.

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 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.

WINGS PEANUT BUTTER AND JELLY WINGS

Steps:

• In a large bowl, mix together grape jelly, natural peanut butter, red wine vinegar, hot pepper sauce and salt.
• If you are using full chicken wings, cut tips off and separate wings at the joint. I used drummettes so this step was not necessary. Before you place chicken in the marinade, reserve about 1/2 cup to use on the chicken when it's finished cooking. After reserving the sauce, place chicken in the marinade and refrigerate for at least one hour or up to overnight.
• Arrange the chicken on a greased rack set on a foil-lined baking sheet. Bake for 30 minutes in a 375 degree oven.
• Remove the chicken from the oven and turn each piece. Baste each wing with more sauce. Do not use the 1/2 cup reserved sauce. Use the sauce the chicken was already marinating in since it is going back in the oven. Bake until browned, about another 20 minutes.
• When finished cooking, baste the chicken again with the reserved sauce (the sauce the chicken has never been in). If you forget to reserve some sauce, you can always heat the leftover marinade on the stove until boiling. However, you must stir it constantly or it will burn.
• Serve on a bed of cilantro, if you want,optional!

PEANUT BUTTER WINGS

Steps:

• Mix all the marinade ingredients in a large glass bowl or baking dish.
• Add wings, stir and marinate for 2 hours at room temperature.
• Drain and reserve marinade.
• Start bbq or preheat broiler.
• BBQ or grill wings until brown, about 15-20 minutes.
• Turn after 10 minutes and baste with marinade.