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
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
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
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.
PEANUT BUTTER CHICKEN WINGS, RICE NOODLE SALAD WITH PEANUT CRUNCH AND RICE WINE VINEGAR DRESSING
Steps:
- For the peanut butter chicken wing marinade: Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.
- For the peanut butter chicken wings: Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.
- Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.
- Put the wings on a tray and bake in the oven, turning them over halfway through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.
- For the peanut crunch: Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.
- Line a baking tray with paper towel.
- Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.
- Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.
- Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside.
- For the rice wine vinegar dressing: Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside.
- To assemble: Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts.
- Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro.
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.
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 BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
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
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
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
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