Friday, April 21, 2006

Crispy wings with peanut dipping sauce

Crispy Wings with Peanut Dipping Sauce

  • 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
For the wings: heat oven to 400°F. Lightly oil a baking pan.

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.