Chicken Wings - Thai with Peanut Sauce

By jenlin

Ingredients

• 24 chicken drumettes (about 2 1/4 pounds total)
• 1/4 cup water
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1 recipe Peanut Sauce (below)
• 1/2 cup creamy peanut butter
• 1/2 cup water
• 2 tablespoons reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper

Preparation

Step 1

In a 3 1/2- or 4-quart slow cooker combine chicken, the water, lime juice, and ginger.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Drain chicken, discarding cooking liquid. Toss chicken with half of the Peanut Sauce. If desired, return chicken to slow cooker. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 1 hour. Serve with remaining Peanut Sauce (whisk sauce if it looks separated).

In a small saucepan whisk together creamy peanut butter, water, soy sauce, garlic, ginger, and crushed red pepper. Heat over medium-low heat until mixture is smooth, whisking constantly. Makes about 1 cup.