Thai BBQ Chicken Wings with Peanut Sauce and Semi-Sweet Wine


An ode to the chicken wing? Well that is pretty much what thekitchn.com does in a blog post entitled, An Anatomical Guide to Chicken Wings! Whether you are a fan or not, this story of chicken wings will get you into the mood for our recipe of Thai BBQ wings with peanut sauce!

“My favorite part of a chicken is, hands down, the wing. Whether I’m nibbling on one as I carve up a whole roasted chicken, or feasting on a messy pile of saucy buffalo wings, they’re fun to eat and oh-so-satisfying to a dark-meat lover like me. I consider chicken wings a bit of a delicacy since there are only two per chicken, but they pack a ton of flavor.

Chicken wings can be cooked pretty much any way you’d normally cook chicken: broiled, seared, grilled, fried, or even roasted. Due to their higher proportions of skin and bones, they also make delicious chicken stock with lots of flavor and body. If you don’t like to eat wing tips, save them for your next batch of stock or simmer them directly in the sauce or glaze you’re making for the wings — they’ll add some nice bonus chicken flavor.”

Recipe: Thai BBQ Chicken Wings with Peanut Sauce

Ingredients

Serves 4

BBQ basting sauce

½ cup oyster sauce

3 limes, squeezed

1 tsp ginger

2 tbsp tomato sauce

1 tsp chopped chili

1 tbsp palm sugar

Chicken wings

12 chicken wings

12 bamboo skewers

½ cup raw Basmati rice, toasted in dry

pan until golden and ground to a coarse

powder

chopped coriander

sliced chili for garnish

toasted sesame seeds for garnish

Peanut sauce

1 tin coconut milk

1 tsp red chili paste

1 cup peanut butter

3 tbsp soy sauce

4 tbsp palm sugar

2 tbsp rice wine vinegar

½ tsp sesame oil


read more on leopardsleap.co.za