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. Between the plastic bib and moist towelettes, I just can’t justify the stained cheeks and hands, but with Super Bowl Sunday this weekend, I am going full-on game-day eats with baked peanut chicken wings.
The salty and sweet marinade was a simple mixture of soy sauce, peanut butter, honey, sesame oil, ginger and garlic. I arranged the wings on a wire rack over a sheet pan before baking them, so they would be crispy and browned on all sides. Once they were out of the oven, I sprinkled the wings with scallions and salted roasted peanuts.
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
4 scallions, sliced, white and green parts separated
1-1/2 pounds chicken wings
1 tablespoon chopped salted 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 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.