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A Real Wing-Ding

February 7, 2011

So, who’s only eating rice cakes and broccoli today to make up for last night’s Super Bowl snack attack?  Not us. We’ve got leftovers galore at the MHK, including some fabulous chicken wings with peanut sauce, giving a whole new dimension to the wing experience.  These are even on the healthy side, as they are baked instead of deep-fried.  Of course, removing the skin will make them even healthier, but that’s up to you.  The peanut sauce, courtesy of Williams Sonoma, is thick enough that it clings to the chicken, allowing for a burst of flavor in every bite.  The sweetness of the peanut butter and the spiciness of the chili paste are a great combo, satisfying the pickiest of wing afficiados.  They’re a great variation on a football food classic; but they’ll be gobbled up any night of the week, sport-related event or not.  Enjoy!

Chicken Wings with Peanut Sauce

12-16 chicken wings

1/2 cup coconut milk

1/2 cup peanut butter

1 green onion, minced

1 piece lemongrass stalk, 3 inches long, minced

2 garlic cloves, minced

Juice of 1/2 lime

1 tbsp. soy sauce

1 tsp. curry powder

1 tsp. ground coriander

1/2 tsp. ground cumin

1 tsp. spicy chili sauce, or to taste

Heat oven to 375.  In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended.  Transfer the mixture to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste.  Line a baking sheet with foil. Place wings on sheet and bake for one hour.  Remove wings, then turn broiler on high. Place wings in a large mixing bowl and toss with about half the sauce.  Broil the wings a few minutes on each side until crisp.  Remove and toss with the rest of the sauce.  Serve and eat!

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