Crispy Wings with Peanut Dipping Sauce
Rinse chicken and pat dry with paper towels. Season well with salt & pepper. Heat canola oil in a skillet over medium-high heat. Brown wings in batches, 3 to 5 minutes per side. Place browned wings in a single layer on baking sheet, brush with sesame oil and bake for 8 t 10 minutes.
For the sauce: Puree' peanut butter, coconut milk, lime juice, soy sauce and ginger in a food processor or blender.
Garnish wings with scallions and serve with peanut sauce and lime wedges.
Per serving:
Cal. 760; fat 37g; protein 89g; carb. 7; fiber 2
These were EXCELLENT! I even used chunky peanut butter and it was awesome. We'd never had anything like this, but it was really good.
wings:
- 4 lbs chicken wings (split apart, preferably)
- salt & pepper
- 1 Tbls. canola oil, plus more for pan
- 2 tsp dark sesame oil
- 1 scallion, thinly sliced
- 3 limes, cut into wedges
- 1/3 c. creamy natural peanut butter
- 1/4 c. unsweetened coconut milk
- 4 tsp lime juice
- 4 tsp reduced sodium soy sauce
- 1 Tbls. minced fresh ginger
Rinse chicken and pat dry with paper towels. Season well with salt & pepper. Heat canola oil in a skillet over medium-high heat. Brown wings in batches, 3 to 5 minutes per side. Place browned wings in a single layer on baking sheet, brush with sesame oil and bake for 8 t 10 minutes.
For the sauce: Puree' peanut butter, coconut milk, lime juice, soy sauce and ginger in a food processor or blender.
Garnish wings with scallions and serve with peanut sauce and lime wedges.
Per serving:
Cal. 760; fat 37g; protein 89g; carb. 7; fiber 2
These were EXCELLENT! I even used chunky peanut butter and it was awesome. We'd never had anything like this, but it was really good.
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