Wing Recipe: Thai Peanut Wings
By: Sam McCanless
1 ½ C turkey stock
4 Tbl peanut butter
2 Tbl Huy Fong Sriracha sauce
1 tbl soy sauce
1 Tbl fish sauce
1 Tbl honey
1 tbl chopped scallions
1 tsp minced ginger
1 tsp sesame oil
¼ C crushed cashews
¼ C crushed peanuts
1 Tbl diced scallions
Preheat oven to 400o . Arrange wings in a small casserole dish lined with nonstick foil. Mix all other ingredients (except nuts and scallions ) in a small sauce pan over medium heat, simmer for about 10 minutes. Pour mixture over wings. Cook wings uncovered for 1 hour.
Allow to cool, cover and refrigerate overnight. Place casserole back in oven turn oven on broil. When sauce is re-liqufied remove wings pour liquid into a large nonstick skillet. Return wings to casserole and place back in oven turn as necessary to crisp skin. Transfer wings to skillet as they crisp. When all wings are in skillet, place skillet on stove top on medium high heat. Turn wings to coat thoroughly. Sprinkle ¾ of nuts over wings turn to coat.
Transfer wings to a large serving bowl. Sprinkle the rest of the nuts over top and garnish with scallions. These wings are very rich, they stand alone, but would be great with a bowl of white rice.
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