Roast Chicken Wings with Asian Peanut Marinade
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup chunky peanut butter
1 cup dry sherry or Chinese rice wine
½ cup dark soy sauce
½ cup wine vinegar (any kind)
¼ cup toasted sesame oil
2 tablespoons Asian chile sauce
6 cloves garlic, minced
¼ cup minced ginger
2 green onions, ends trimmed, minced
¼ cup minced cilantro sprigs
¼ cup finely chopped dry-roasted, unsalted peanuts
Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
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