This Thai-inspired twist on classic buffalo wings swaps blue cheese dressing for a homemade peanut sauce. Plus: Chicken Recipes
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.
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.
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.
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.