THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
GRILLED COCONUT WINGS WITH THAI PEANUT DIPPING SAUCE
The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.
Provided by Food Network
Categories appetizer
Time 8h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.
- To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.
- Serve with the Thai Peanut Sauce.
- To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.
THAI CHICKEN WINGS WITH PEANUT DIPPING SAUCE
Marinated Chicken Wings with flavorful dipping sauce. Chicken is nicely seasoned, and combined with an exotic dipping sauce makes a great dinner, or a simple flavoring appetizer for the family or a small group. Great for a game, or a luncheon. Cooking time includes marinating time. Prep time included 8 hours of marinading
Provided by weekend cooker
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1248.3, Fat 80.9, SaturatedFat 22.1, Cholesterol 349.6, Sodium 725.7, Carbohydrate 41.9, Fiber 1.5, Sugar 16.9, Protein 87.6
ASIAN CHICKEN WINGS WITH PEANUT SAUCE
The humble chicken wing fries up to an irresistibly crisp goodness, as legions of football fans can attest. But in this recipe, Craig Claiborne delivers an Indonesian twist on the old American standby: a soy marinade that sounds a bass note in the deep-fried result, excellent with a spicy dipping sauce on the side. It's a long way from Buffalo, but they're more than fit for game day.
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Four to six servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 18 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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- Position oven racks so there is one in the lower portion of the oven and one just above the middle rack. Preheat the oven to 250F. Line a baking sheet with foil or parchment paper. Coat rack with oil and place rack on baking sheet. (I used a cooling rack).
- In a large bowl, place all marinade ingredients and whisk to combine. Set aside. As per the directions above, add the chicken wings (part way through cooking) to the marinade and toss well before returning to the oven.
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- Place the chicken wings in a large bowl and toss with the oil. Lay on the parchment lined baking sheet in a single layer. Bake for 1 hour for full wings (like in the pictures) or 40 minutes for trimmed wings and drummettes.
- While the wings are baking, prepare the glaze. Add the Thai sweet chili sauce, peanut butter, soy sauce, fish sauce, Thai red curry paste and the water to a small pan over medium-high heat. Once it starts to bubble, whisk to combine then set aside.
- When the wings are crispy, remove them from the oven and set your oven to broil. Place half of the wings in a large bowl and pour half of the sauce over top. Toss gently then return the wings to the baking sheet. Repeat with the remaining wings. Spoon any remaining sauce from the bowl over the wings then broil them for 2-3 minutes, or until the sauce is bubbly.
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- Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set pan aside.
- Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Arrange chicken wing pieces, skin sides up, in a single layer in the prepared baking pan. Bake about 40 minutes or until chicken is no longer pink. Drain off fat.
- Pour sauce over chicken wings; toss gently to coat. Rearrange wings in a single layer. Bake about 5 minutes more or until glazed.
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