Spicy Thai Peanut Chicken Wings with Raspberry Habanero Sauce (PB&J Wings)
Serves: 20 wings
For the marinade:
  • Zest of 3 limes
  • ½ cup lime juice
  • ¼ cup water
  • 1 small onion, chopped
  • 4 cloves garlic
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons chipotle powder
  • 1 tablespoon plus ½ teaspoon soy sauce
  • 2 serrano chiles
  • 2 pounds chicken wing segments, cut at the joints (about 20 wings and drummettes)
For the peanut sauce:
  • 1 cup creamy peanut butter
  • ¼ cup brown sugar
  • 2 tablespoons vegetable oil, more as needed to thin the sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon lime juice
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
For the raspberry habanero sauce:
  • ½ cup seedless raspberry jam
  • ½ cup apple cider vinegar
  • 1 fresh habanero pepper
To assemble:
  • Vegetable or peanut oil, for frying
  • 2 teaspoons black sesame or poppy seeds
  • Sliced green onions, to garnish
For the marinade:
  1. Combine the lime zest and juice, water, onion, garlic, ginger, chipotle powder, soy sauce and serrano chile in the bowl of a food processor. Pulse until nearly smooth.
  2. {3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}http://www.fromaway.com/wp-content/uploads/2014/07/pbj-wings-5.jpg
  3. Place the wings in a bowl or large, sealable plastic bag. Pour over the marinade, toss to cover all pieces, and cover bowl (or seal bag). Refrigerate overnight.
For the peanut sauce:
  1. {3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}http://www.fromaway.com/wp-content/uploads/2014/07/pbj-wings-6.jpg
  2. In a saucepan over medium heat, combine the peanut butter, brown sugar, canola oil, sesame oil, lime juice, salt smoked paprika, and cayenne. Stir frequently, until the ingredients are combined and the sauce warms; be careful not to cook at too high a heat, or the sauce may burn. Remove from heat and set aside.
For the raspberry habanero sauce:
  1. In a small saucepan over medium heat, combine raspberry jam, vinegar, and habanero, split lengthwise with seeds removed. Simmer, stirring often, until jam breaks down, then starts to re-thicken. If you want to be fancy and serve in a squeeze bottle, remove the habanero first.
To assemble:
  1. Remove the wings from the marinade, blotting dry with paper towels to dry.
  2. Fill a pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees. Preheat oven to 375 degrees.
  3. {3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}http://www.fromaway.com/wp-content/uploads/2014/07/pbj-wings-4.jpg
  4. Fry the wings, in batches, until the skin is crisp and a rich golden-brown, about 10-12 minutes per batch. Transfer cooked wings to a rack resting on a baking sheet, skin side down, spacing them apart so they do not touch. Continue until all the wings are fried.
  5. Brush each wing on one side with a light coating of sauce. Place the wings in the oven for about 5 minutes to bake the sauce onto the wings. Remove the wings from the oven and flip them over, brushing the other side with a light coating of sauce. Sprinkle over the sesame or poppy seeds and bake again for about 5 minutes.
  6. Transfer the wings to a plate, drizzle with liberal amounts of the raspberry habanero sauce, sprinkle with green onions, and serve immediately, with extra sauce on the side.
Recipe by MealHack at https://mealhack.com/spicy-thai-peanut-chicken-wings-raspberry-habanero-sauce-pbj-wings