Before you dismiss this because “peanut butter?” with “chicken?” just hear me out. Peanut butter is a popular savory flavor in a lot of Thai cuisine that is often paired with foods that we Americans might be a little reluctant to; spicy peanut sauce to dip finger foods in, Thai curry, and pad Thai to name a few. With the right countering hot spices, peanut butter can be transformed into a surprisingly savory treat that is excellent on all kinds of cooked meat. So if you want to impress people at your next game-day party, swap out the regular, old buffalo wings and take this recipe on for try!
2 cups smooth natural peanut butter
1/2 cup brown sugar
2 tbsp crushed red pepper
8 garlic cloves, minced
1 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 cup soy sauce
1/2 cup water
24 chicken wings (about 1 lb)
2 scallions, thinly sliced
16-Cup Professional Digital Cool Touch Rice Cooker
Prep Time: 30 minutes
Cook Time: 40 minutes
Mix together peanut butter, brown sugar, crushed red pepper, garlic, lime zest (from one lime), cayenne pepper, black pepper, soy sauce, water, and lime juice (from both limes) in a large bowl then set aside.
Make sure your chicken wings are completely thawed, then toss with the peanut butter marinade, evenly coating all of the wings. Massage the marinade into the wings then refrigerate for 30 minutes to an hour.
Place chicken wings and any leftover marinade into the inner pot of your rice cooker.
Turn on your rice cooker and cook the wings using the “White Rice” function. When the rice cooker beeps check for doneness.
Once finished, serve with a garnish of chopped peanuts and thinly chopped scallions!
Over to You
What’s your version of game-day chicken wings? Share and inspire us!