Peanutty Asian Chicken Wings
Chicken wings are soaked in garlic flavored teriyaki sauce, baked until firm and nicely browned and served with a peanut dipping sauce.
2 1/2 pounds chicken wings*
1 cup teriyaki sauce - divided use
4 cloves garlic, minced in a garlic press
1/4 cup peanut butter
1 tablespoon rice vinegar
- In a 9-inch-by-13-inch baking dish, stir together 3/4 cup teriyaki sauce and 3 cloves of garlic. Add the wings and stir until evenly coated. Set aside for 10 minutes while the oven preheats to 475°F (245°C).
- Put the remaining 1/4 cup teriyaki sauce and the remaining clove of garlic into the food processor and add the peanut butter and rice vinegar. Whirl until smooth. Pour into a small bowl.
- Spread the wings on a sheet pan and bake them for 15 to 20 minutes, until firm and nicely browned. Serve with the peanut sauce for dipping.
- If you prefer to broil the wings, turn them once while they cook. Under the broiler, the wings should cook in about 15 minutes.
- If you prefer to grill the wings, place them over medium-hot coals and turn them once while they cook. On the grill, the wings should cook in about 8 to 10 minutes.
Makes 20 to 24 wings.
* If desired, separate the wings at the joint and cut off and discard the tips.
Recipe provided courtesy of the National Chicken Council. Used with permission.