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Asian Chicken Wings

 Asian Chicken Wings
Addictive chicken wing alert! Creamy peanut butter balances the sweet-savory flavors of brown sugar and soy sauce. Taste of Home Test Kitchen
24 ServingsPrep: 20 min. Cook: 10 min./batch

Ingredients

  • 2-1/2 pounds whole chicken wings
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • Oil for deep-fat frying
  • SAUCE:
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 2 teaspoons Louisiana-style hot sauce
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger

Directions

  • Cut chicken wings into three sections; discard wing tip sections. In
  • a large resealable plastic bag, combine the flour, salt, paprika and
  • pepper. Add wings, a few at a time, and shake to coat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry
  • wings, a few at a time, for 6-8 minutes or until no longer pink,
  • turning once. Drain on paper towels. Transfer wings to a large bowl
  • and keep warm.
  • In a small saucepan, combine the sauce ingredients. Cook and stir

2 of 2

Asian Chicken Wings (continued)

Directions (continued)

  • over medium heat for 1-2 minutes or until smooth. Pour over chicken
  • wings and toss to coat. Serve immediately. Yield: 2 dozen.
Nutritional Facts: 1 chicken wing equals 117 calories, 10 g fat (2 g saturated fat), 15 mg cholesterol, 96 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer