Quick answer: Simmer turkey stock, peanut butter, Sriracha, soy sauce, fish sauce, honey, scallions, ginger and sesame oil for 10 minutes, pour over the wings and bake uncovered at 400°F for an hour. Chill overnight, then crisp the wings under the broiler, toss them in the reduced sauce in a skillet with crushed cashews and peanuts, and garnish with scallions.
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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.
Frequently asked questions
Why are the wings refrigerated overnight?
The wings bake in the sauce, chill overnight, and are then crisped under the broiler and tossed in the reduced sauce, which gives crisp skin with a thick peanut coating.
What do you serve with Thai peanut wings?
Sam says they are very rich and stand alone, but would be great with a bowl of white rice.
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8 responses to “Wing Recipe: Thai Peanut Wings”
Sam, those look delicious man! I love Thai peanut chicken. I always make it using breasts, I’ve never thought about using wings. Gotta try this one for sure! 😀
These look awesome!
Looks like I know what kind of wings I’ll be doing for this Superbowl!
[Comment ID #125362 Quote]
Don’t be too quick to decide as I know there are a lot of other great wings coming up! I personally can’t wait to see what Tony Legner made… and I wonder if Cajohn entered?
Sam I am, do you eat green eggs and ham? Those wings look killer delicious. Looks like too many ingredients for me. Can you box some and bring it with you to FF, so I have something when I arrive?
[Comment ID #125455 Quote]
Dude, I would love to, however the wife and I are on seperate marathon long flights (we used miles). We will both be arriving later on Friday night. I am guaranteed to be sh*tfaced by the time I arrive. If I were to try and bring them with me, I would end up tapping into them, then finishing them, aside from the bit that would end up on my clothes. Maybe I will make some for you @ FMK this year! Wait ’til you see the Pirates Death Wings AKA; Why the Rum is Always Gone! , Asian Style Sesame Wings w/Wasabi dipping Sauce, Naga wings w/Oyster Dipping Sauce, Or the last but not least Ass Murdering Roulade Wings! I had all the fixin’s for one more recipe Blue Cheese and Habanero Stuffed Bacon Wrapped Wings, but I got a little burned out. I am on standby from the shipyard for two weeks of steel work and really enjoyed cooking again!
drools
I gotta make this!