Ingredients
- 4 lbs chicken wings, halved at joints, wingtips discarded (save for stock)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup creamy peanut butter
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup sesame oil
- 1/4 cup light brown sugar, packed
- 2 teaspoon fresh grated ginger, don’t use ginger powder
- 1 tablespoon Sriracha (can add more for liking)
- Chopped roasted peanuts
- Sesame seeds
Instructions
- Line rimmed baking sheet with aluminum foil, and set rack inside.
- Carefully dry chicken wings with paper towels.
- Place wings in a bag, add the baking powder and salt.
- Shake evenly.
- Place on rack, leaving slight space between each wing.
- Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
- Adjust oven rack to upper-middle position and preheat oven to 450°F.
- Add chicken wings and cook for 20 minutes.
- Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
- In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar and Sriracha. The sauce will seem thick but that’s okay. Once it hits the hot wings it will thin out.
- Place the wings in a large bowl.
- Pour the sauce over top and gently toss around to coat evenly.
- Garnish with sesame seeds and chopped peanuts.
