The Chicken Challenge

About This Project

Malaysia

Peanut Butter Chicken Wings

Makes 6 servings.

Prep time: 15 minutes plus 30 minutes to 24 hours marinating time

Cooking time: 1 hour

MARINADE

2 cups smooth natural peanut butter

½ cup brown sugar

8 cloves garlic, minced

Zest of 1 lime

1 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

1 cup soy sauce

½ cup water

Juice of 2 limes

24 chicken wings

Peanut oil, for frying

2 red finger chiles, halved, seeded and sliced

5 tablespoons cornstarch Salt

2 shallots, peeled, halved and sliced

1 cup finely chopped toasted peanuts

Mix all marinade ingredients in a bowl and reserve. Score chicken wings, then place in bowl and massage in marinade. Refrigerate 30 minutes to 24 hours.

Preheat oven to 350°F. Place wings on large baking tray lined with parchment paper and bake, turning them over halfway through the cooking time, until meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes. Fill large heavy bottomed pot with enough oil to one-third full. Heat until the oil is about 350°F (as read with a deep-fry thermometer). Line a baking tray with paper towel. Put chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden. Remove chiles from the oil, place on a paper towel and season with salt, then set aside. Put shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden. Remove from oil, place on a paper towel and season with salt. Then finely chop the chiles and shallots. Combine with chopped peanuts in a bowl and set aside. Scatter the peanut-chile crunch over the wings.

Per serving: 828 calories, 23g carbohydrate, 114mg cholesterol, 62g fat, 48g protein, 819mg sodium.