Asian Chicken Wings
Total TimePrep: 20 min. Cook: 10 min./batch
- 2-1/2 pounds whole chicken wings
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- Oil for deep-fat frying
- 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
- 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 over medium heat for 1-2 minutes or until smooth. Pour over chicken wings and toss to coat. Serve immediately.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts1 each: 117 calories, 10g fat (2g saturated fat), 15mg cholesterol, 96mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
Jul 11, 2011
I tried this recipe because I wanted something different, to go along with BBQ wings, and I had all the ingredients on hand. I love it when a great recipe doesn't take anything "special". This is such a good sauce, and I'll make it again and again, but I especially liked the very easy coating for the wings. Lots of flavor, although I may add a bit of garlic powder next time. You can use any kind of sauce with this coating. Try it, you really will like it!
May 23, 2010
These were a hit with my family. Very easy and tasty as well. I added extra hot sauce as we like our food with some kick. Will make again and again.
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