Servings 6 servings
Ingredients
For the chicken:
- 2 1/2 lbs chicken wings, drumettes and flats separated (tips removed)
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the peanut sauce:
- 2/3 cup chunky peanut butter
- 1/4 cup hot water
- 1 teaspoon grated fresh ginger
- 1 Tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon honey
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
Instructions
Make the chicken:
- Preheat the oven to 400ºF.
- Rinse the wings and drumettes, pat them dry and transfer them to a large bowl. Toss the wings with the vegetable oil, sesame oil, salt and pepper. Position the wings on a baking rack placed on top of a foil-lined baking sheet, spreading the wings into a single layer to ensure they aren't touching.
- Bake the wings, rotating the pan half-way through, until they're fully cooked, 45 to 50 minutes. While the wings are baking, prepare the sauce.
Make the sauce:
- In a medium bowl, whisk together all of the sauce ingredients. Taste and season the sauce with salt, pepper and additional crushed red pepper flakes, if desired.
- Remove the wings from the oven and transfer them to a large bowl. While the wings are still hot, add the prepared sauce to the bowl, tossing to thoroughly combine. Serve immediately.
Kelly's Notes:
- Depending on the type of peanut butter you use, you may need to thin the sauce additionally with more hot water. If the sauce is too thick, add 1 more tablespoon of hot water at a time until it reaches your desired consistency.
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