The salty and sweet marinade for these peanut chicken wings is a simple mixture of soy sauce, peanut butter, honey, sesame oil, ginger, scallions and garlic.
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
4 scallions, sliced, white and green parts separated
1–1/2 pounds chicken wings
1 tablespoon chopped salted roasted peanuts
Cilantro leaves for serving
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 wings 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 wings 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.