Chicken Wings In Peanut Sauce Recipes

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PEANUT CHICKEN WINGS



Peanut Chicken Wings image

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

3 pounds of chicken wings
1/3 cup coconut milk
1/4 cup peanut butter
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice

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

ASIAN CHICKEN WINGS WITH PEANUT SAUCE



Asian Chicken Wings With Peanut Sauce image

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

16 large, meaty chicken wings, about 3 1/2 pounds
Salt to taste, if desired
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1 tablespoon powdered cumin
1 1/2 teaspoons turmeric
Oil for deep frying
1 sweet red pepper, about 1/2 pound
1 tablespoon corn, peanut or vegetable oil
2 tablespoons finely chopped shallots
2 tablespoons curry powder or curry paste
1 cup coconut cream or milk
1/2 cup chunk-style peanut butter
1 teaspoon sugar
Cucumber salad (see recipe)

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



Chicken Wings in Peanut Sauce image

Categories     Chicken     Poultry     Appetizer     Super Bowl     Peanut     Gourmet     Dairy Free     Tree Nut Free

Yield Makes 4 (first-course) servings

Number Of Ingredients 13

For wings
4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

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 CHICKEN WINGS



Peanut Chicken Wings image

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

2 pounds chicken wings
2 tablespoons creamy peanut butter
1 tablespoon lemon juice
1 tablespoon canola oil
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon browning sauce, optional
Dash garlic powder

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 SESAME CHICKEN WINGS



Peanut Sesame Chicken Wings image

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

Reynolds Wrap® Non-Stick Foil
12 chicken wings
½ cup creamy peanut butter
⅓ cup water
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
½ teaspoon ground ginger
1 small clove garlic
1 tablespoon fresh cilantro leaves, packed
1 tablespoon sesame seeds, toasted

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

CHICKEN WINGS WITH PEANUT SAUCE



Chicken Wings With Peanut Sauce image

These appetizers are easy to make ahead and are great served at room temperature. Recipe source: Bon Appetit (March 1980)

Provided by ellie_

Categories     Chicken

Time 20m

Yield 24 appetizer servings

Number Of Ingredients 8

24 chicken wings, disjointed with tips discarded
garlic salt
onion salt
pepper
1/4 cup peach preserves
1/4 cup whipping cream
1/4-1/3 cup creamy peanut butter
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 142.6, Fat 10.1, SaturatedFat 3, Cholesterol 41.1, Sodium 50.1, Carbohydrate 3, Fiber 0.2, Sugar 1.9, Protein 9.7

PEANUTTY CHICKEN WINGS



Peanutty Chicken Wings image

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

1/2 cup creamy peanut butter
1/3 cup honey
1/4 cup soy sauce
3 tablespoons canola oil
1 garlic clove, minced
1 teaspoon curry powder
2-1/2 pounds 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.

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.

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