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.
Full disclosure: I’ve never been a big fan of chicken wings.
They are one of those foods impossible to enjoy in public without feeling a bit embarrassed.
Maybe I’m too self-conscious.
Between the plastic bib and moist towelettes, I just can’t justify the stained cheeks and hands, but things are different with Super Bowl Sunday this weekend.
I am going full-on game-day eats with baked peanut chicken wings.
Since I will be in the comfort of my own home with family and friends, it’s ok if eating gets a little messy.
Meanwhile clean-up is only a damp paper towel away.
And I wouldn’t feel like a good host if I didn’t have wings to offer as part of the snack spread.
I shouldn’t let my food insecurities dictate what my guest can eat. But hopefully they won’t eat wings on my sofa.
Probably the most important part of this recipe is the marinade.
I use a combination of soy sauce, peanut butter, honey, sesame oil, ginger garlic and the white parts of scallions.
It’s is easiest to dump the marinade in a gallon size ziplock bag.
Let the wings marinate for at least 1 hour up to overnight.
When I’m ready to bake them, I put in the chicken wings and seal the bag double-checking to make sure it’s closed tight before turning the bag this way and that to coat the wings.
The marinade is salty and sweet.
I arrange the wings on a wire rack over a sheet pan because this allows the heat to travel underneath the wings. The bottoms won’t be soggy.
Also, then the are crispy and browned on all sides.
Once the peanut chicken wings are out of the oven, I sprinkle them with chopped salted roasted peanuts, green scallions and cilantro leaves.
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.
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