Thai Chicken Wings With Peanut Dipping Sauce Recipes

GRILLED COCONUT WINGS WITH THAI PEANUT DIPPING SAUCE

The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.

Provided by Food Network

Categories appetizer

Time 8h25m

Yield 4 servings

Number Of Ingredients 21

Grilled Coconut Wings with Thai Peanut Dipping Sauce image

Steps:

To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.
To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.
Serve with the Thai Peanut Sauce.
To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

Ingredients

2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt
20 chicken wings, jointed
Thai Peanut Sauce, recipe follows
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

THE BEST THAI PEANUT SAUCE

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

The Best Thai Peanut Sauce image

Steps:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g

Ingredients

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

CHICKEN WINGS IN PEANUT SAUCE

Categories Chicken Poultry Appetizer Super Bowl Peanut Gourmet Dairy Free Tree Nut Free

Yield Makes 4 (first-course) servings

Number Of Ingredients 13

Chicken Wings in Peanut Sauce image

Steps:

Make wings:
Preheat oven to 500°F.
Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
Make sauce while wings cook:
Whisk together sauce ingredients in a large bowl until blended.
Add wings to sauce and toss until coated.

Ingredients

For wings
4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt