I’ve never been a fan of chicken wings. They are one of those foods impossible to consume in public without ending up with stained cheeks and hands. There are times when I will happily dive into a messy dish at a restaurant, but I think a meal served with a side of moist towelettes should be reserved for diners 5 and under.
With the Super Bowl and appetizers on my mind, I decided to forgo neatness and make a plate of wings. I devoured them in the privacy of home with plenty of napkins and a sink nearby to wash off. Marinated in soy sauce spiked with peanut butter, ginger and garlic, these peanut chicken wings were worth the sticky fingers.
Peanut Chicken Wings
1/4 cup low sodium soy sauce
1/4 cup creamy natural peanut butter
1/4 cup honey
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh ginger
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
5 scallions, sliced, white and green parts separated
1-1/2 pounds chicken drumettes
1 tablespoon chopped roasted peanuts
In a small bowl, whisk together the soy sauce, peanut butter, honey, sesame oil, garlic, ginger, salt, pepper and the white parts of the scallions. Place the drumettes in a gallon-size ziplock bag. Pour in the soy sauce mixture and marinate in the refrigerator for at least 1 hour up to overnight.
Preheat the oven to 425 degrees F. Place a wire rack on top of a foil-lined sheet pan. Arrange the drumettes in a single layer on the rack spacing about 2-inches apart. Roast for 30-35 minutes until dark brown and cooked through.
Toss the wings with the green parts of the scallions and peanuts before serving.