This Thai-inspired twist on classic buffalo wings swaps blue cheese dressing for a homemade peanut sauce.
Plus: Chicken Recipes
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 cup peanut butter
1/4 cup hoisin sauce
1/2 cup water
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 pounds chicken wings, split
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 cup all-purpose flour, for dredging
Vegetable oil (or other high flashpoint oil), for frying
How to Make It
Step 1 Peanut Sauce
Heat a saucepan over medium heat. Add the oil and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Step 2 Peanut Sauce
Whisk in the peanut butter, hoisin, water, fish sauce, rice vinegar and brown sugar. Cook for another minute or so, or until the brown sugar is fully dissolved. Set aside.
Step 3 Chicken Wings
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
Step 4 Chicken Wings
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Serve the chicken wings warm with the peanut dipping sauce.
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