It’s a Wild Wing Wednesday! I recently had peanut butter wings at a local joint. They were OK. Mine are better!
Spicy Peanut Butter Wings
4 pounds chicken Wings, drums and flats
Kosher salt and fresh-ground pepper, to taste
2 tablespoons garlic powder
1 tablespoon corn starch
Sesame oil, for drizzling on the wings
Cilantro, for garnish
Sesame seeds, for garnish
Lime wedges, for squeezing
Spicy Peanut Sauce
1 cup peanut butter
1/2 cup near boiling water, (Or at least 120 degrees Fahrenheit)
1 cup Frank’s Red-Hot wing sauce
4 tablespoons soy sauce
1 tablespoon minced garlic
2 teaspoons freshly grated ginger
Juice from one lime
Spicy Peanut Sauce
In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it’s thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter. If the sauce is too thick to your liking, add more water, hot sauce, soy sauce or lime juice.
Grill:
Preheat Grill: Prepare the grill for two-zone cooking, targeting 400 degrees F.
Season Wings: In a small bowl combine the seasonings and corn starch. Place the wings in a 1-gallon plastic baggie, then pour the dry rub mix into the baggie. Seal and shake. Now you’re ready to grill.
Grill Wings: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.
At this point the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side to crisp up. Watch the wings if grilling direct as the fat in the skin may cause flare ups.
Air Fry: Pre-heat your air fryer to 390 degrees. Place a single layer of wings in the basket and drizzle with a light coating of oil. Fry for 20 minutes, flipping the wings over at the 10-minute mark.
Bake: Pre-heat your oven to 400 degrees. Place the wings on a foil lined baking sheet and drizzle with a light coating of oil. Bake for 50-60 minutes, flipping the wings over half-way through baking.
Toss Wings with Sauce: Place the warm wings in a large bowl. Pour two-thirds of the sauce in the bowl and then toss them together to coat the wings. Place the remaining sauce in a bowl to use for dipping. Serve with garnishes and lime wedges. Enjoy!