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    Andrew BeauChamp

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    Chicken

    Peanut Thai Chicken Wings

    April 25, 2018

    |

    Andy BeauChamp

     

     

    This is a riff on the Thai Chicken recipe I just posted.  I was asked to make chicken wings for a party but I just did not want to do the traditional style or something I have made before. I was going through my files and came cross the Thai chicken and this recipe was born.  I have not made this in over 5 years but I think it is due for a return – enjoy

     

     

    Ingredients

     

    4 lbs. chicken wings tips removed, drumettes and flats separated

    2 tablespoons Avocado Oil

    1 cup canned coconut milk

    2/3 cup creamy peanut butter

    1 1/4 cups Sweet and Sour Thai Sauce – See Below

    1 tablespoon fresh lemongrass finely chopped

    chopped cilantro + chopped peanut for serving

     

    Sweet & Sour Thai Sauce

    1 cup of raw honey

    ½ cup of pineapple juice

    1/3 cup soy sauce, low salt

    ¼ cup of red wine vinegar

    ¼ cup plum sauce

    1 tablespoon of hot sauce of choice

    1 tablespoon tomato paste

    1 tablespoon of corn starch

    1 teaspoon fish sauce

    1 lime juice and zested

    1 shallot, minced

    4 cloves of garlic, minced

    1 inch of fresh ginger, grated

    ½ to 1 teaspoon red pepper flakes

    Salt and pepper to taste

     

    Garnish

    Peanuts & Fresh Cilantro

     

    INSTRUCTIONS

    Preheat oven to 400 degrees

     

    Line multiple baking sheets with parchment paper and set a wire rack inside, you will need 2 to 3 for the first bake and the same for the second bake.

     

    Place the wings, oil and a pinch of salt & pepper in large bowl; toss to coat. Spread the wings out in a single layer over the prepared rack.

    Bake wings until cooked through and skin is crispy, 45–50 minutes.

     

    While wings are baking make the Sweet and Sour Thai sauce. Place all the ingredients into a sauce pan, whisk together, bring to a boil, reduce and simmer for 20 minutes.  Remove from heat and pour into a bowl and combine the coconut milk, peanut butter and lemon grass. Whisk until smooth.

     

    Working batches add wings to peanut sauce and toss to evenly coat. Place wings in a single layer on prepared rack, bake until glaze is glossy and lightly caramelized, 5–10 minutes. Garnish the wings with cilantro and peanuts.

    Tags:

    Chicken

    Wings

    Variations on Cooking

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