Peanut Chicken Wings.. On the Primal Fence

23 03 2012

SO… there is much debate on peanuts and peanut butter, and because they are legumes they are really a no-go for primal eating. I have spoken with many primal followers who have mixed feelings about peanuts. Nut butters, if they are high quality, and without preservatives, are a good thing, so I sit on the fence with peanut butter. I DO restrict my consumption of this food because, like cheese and butter, it sits in what I like to call my “Primal Purgatory”..not all bad, but not quite good either.

SO with some hesitation, I post this recipe. Don’t get me wrong, these peanut chicken wings are crack. Ken wants to eat them every week. I think we have come to a compromise that we wouldn’t necessarily get chicken wings for this sauce, but maybe chicken and make chicken strips and toss with this addictive peanut sauce. There was NO talking when these were consumed. We happily munched on these, and welcomed leftovers. They were a good time.

Chicken Wings in Peanut Sauce

4 lbs of chicken wings (I think next time we’ll do chicken strips to cut the fat down)
2 tbsp oil
1 tbsp grated fresh ginger
3 garlic cloves, grated fine

4 limes, juiced (so approximately 4 tbsp of juice)
3 tbsp fish sauce
3 tbsp soy sauce (primal friendly one)
1 tbsp splenda or palm sap…whatever dry sweetener you use
1 tbsp liquid sugar twin (or double the sweetener you used above)
1 cup of spicy peanut butter (we used this one-below but if you use regular PB,then add 1 tbsp of chili powder)

Preheat oven to 500C on bake. This recipe does a bake-broil mix so watch for it. Line a sided baking dish with a couple of layers of foil, because this leaves a hot mess that would be serious if it baked onto your glass pyrex.
Take out your wings, rinse them down, pat them dry and toss them into a bowl that already has the oil-ginger-garlic mixture. Toss everything to coat and throw all the wings, in one layer, in your prepped pans (i used two 11 x 14 pans to accommodate all these wings) and pop into the 500C baking oven for 25 minutes. This is when you are cooking the chicken through so you dont get kill everyone at the party.

As the wings are happily baking, grab a largish bowl and throw in all the ingredients in the second half of the recipe. This will make a thick-ish paste, moreso because you are adding peanut butter (a fat) to cool liquids (my limes where in the fridge). Do not despair, as the hot wings from the oven will make this sauce smooth, and coat evenly.
At this point, I scooped about 1/4 cup of this magically sauce into a separate bowl add a scoop of mayo, and used it as a dipping sauce for real time consumption.

Once the chicken wings have done baking, and you are convinced that they are cooked all the way thru, turn the knob on your oven from bake to broil..
Toss all the hot wings in the bowl with the magical peanut sauce, making sure if there is any pan juices in the baking pan, that you pour them off before setting the chicken wings back into the baking dish. Once coated, spread chicken wings evenly in each baking dish, and pop it under the broiler, about 6 inches distance for 5 minutes per side. The peanut butter will sort of crisp up and the magical sauce will get a bit hard and crust like.

Devour them right out of the oven. I forgot to take a picture of them when they were ready, so this image is courtesy of Food Network…. and no, I didnt serve on a bed of rice noodles…lol

Advertisements

Actions

Information

4 responses

24 03 2012
wlslady

Did you use SF peanut butter? Or the regular kind?

24 03 2012
geokatgirl

I used the fiery peanut butter because I had half a jar of it and wanted to usero it up. You can use whatever you have.. Natural works just add some chili powder. We use Simply JIF or natural in the house…but if you have Kraft use that. It will make very little difference because the ‘sweet’ factor of PB is pretty marginal.
This sauce would be fabulous to coat chicken strips etc.

24 03 2012
wlslady

I was thinking about the chicken strip idea. I cook and cut up chicken for my “all week” salad plan – and I like to vary up the meat and “coating” to make a bit of variety to this static plan. I think this would be great on salad!

22 09 2013
CrockPot Peanut Stew & Happy Fall | Antics of a Museum Girl

[…] of this peanut butter. This is a morph recipe of my West African Peanut stew (OMG so yum) and my peanut chicken wings (OMG so […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: