INGREDIENTS
3/4 cup peanut butter
1/3 cup light or dark brown sugar, packed
1/4 cup water
3 tablespoons rice vinegar or cider vinegar
2 tablespoons low sodium soy sauce
4 teaspoons spicy chili paste, such as sambal
1 teaspoon toasted sesame oil
1/2 teaspoon finely minced garlic
3 pounds chicken wings
3 tablespoons vegetable oil
3 tablespoons hot sauce, such as Frank's or Texas Pete
chopped peanuts, optional
DIRECTIONS
Cut wing tips off and discard. Cut the wings at the joint.
In a saucepan over medium heat, combine the peanut butter, brown sugar, water, rice vinegar, soy sauce, chili paste, sesame oil, and garlic. Bring to a simmer. Cook, stirring, for 2 minutes. Remove from the heat and set aside.
Heat the oven to 400° F. Line a large rimmed baking pan with foil.
In a large bowl, toss the chicken wings with the vegetable oil and hot sauce.
Arrange the wings on the prepared baking sheet.
Bake the wings for 20 minutes. Remove the pan from the oven. With tongs, turn all of the wing pieces over. Return the pan to the oven and continue baking for 15 to 20 minutes longer, until nicely browned and cooked. Juices should be clear, not pink, when the wings are thoroughly cooked.
Transfer the cooked wings to a large bowl and add about half of the peanut sauce. Gently toss the wings to coat with the sauce. Thin the remaining sauce, if necessary, and serve with the wings for dipping.
Garnish the sauce and the chicken wings with chopped peanuts, if desired.
Makes about 3 to 4 dozen pieces, depending on the size of the wings.