Thai peanut chicken wings

By Lady Butterfly

Ingredients

• MARINADE:
• Total time: About 1 hour, plus marinating and cooling times
• Zest of 3 Key limes
• 1/2 cup Key lime juice
• 1/4 cup water
• 1 small onion, chopped
• 2 cloves garlic
• 1 teaspoon vanilla extract
• 1 teaspoon grated ginger
• 2 teaspoons chipotle powder
• 1 tablespoon plus 1/2 teaspoon soy sauce
• 1 to 4 Thai or serrano chiles, or to taste
• 2 pounds trimmed chicken wings, cut at the joint and wing tips removed (20 to 24 pieces
• PEANUT SAUCE and ASSEMBLY:
• 1 cup creamy peanut butter, preferably Skippy
• 1/4 cup plus 2 tablespoons brown sugar, sifted to remove any lumps, plus extra to taste
• 2 tablespoons canola oil, more as needed to thin the sauce
• 2 tablespoons toasted sesame oil, more to taste
• 1 tablespoon Key lime juice, more to taste
• 1/4 teaspoon salt, more to taste
• 1/4 teaspoon chipotle powder, more to taste
• Marinated wings
• Vegetable oil for frying
• 1 to 2 teaspoons black sesame seeds
• Chopped green onions, for garnish

Preparation

Step 1

CHICKEN:

1.In a blender, combine the lime zest and juice, water, onion, garlic, vanilla, ginger, chipotle powder, soy sauce and serrano chile. Blend until well puréed.

2.Place the trimmed wings in a large, sealable plastic bag. Pour over the marinade and eliminate as much air as possible before sealing the bag. Use your hands to massage the marinade through the bag over the wings. Refrigerate at least 4 hours, up to overnight

PEANUT SAUCE:

1.In a medium saucepan, combine the peanut butter, brown sugar, canola oil, sesame oil, Key lime juice, salt and chipotle powder. Heat the mixture over medium-low heat, stirring frequently, until the ingredients are combined and the sauce warms; be careful not to overheat or the sauce may burn. Taste the sauce and adjust as needed (with extra brown sugar, sesame oil, Key lime juice or salt). Remove from the heat and set aside in a warm place. This makes about 1 1/3 cups sauce.