Peanut Chicken Wings

Peanut Chicken Wings could be just the gluten free and dairy free recipe you've been looking for. One serving contains 158 calories, 11g of protein, and 12g of fat. This recipe serves 9 and costs 36 cents per serving. 18 people found this recipe to be yummy and satisfying. Head to the store and pick up chili powder, canolan oil, garlic powder, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Taste of Home. With a spoonacular score of 20%, this dish is not so tremendous. Similar recipes are Spicy Thai Peanut Chicken Wings with Raspberry Habanero Sauce (PB&J Wings), Chicken Wings in Peanut Sauce, and Chicken Wings in Peanut Sauce.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/2 teaspoon browning sauce, optional

1 tablespoon canola oil

2 pounds chicken wings

1/2 teaspoon chili powder

2 tablespoons creamy peanut butter

Dash garlic powder

1 tablespoon lemon juice

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon salt

Equipment:

ziploc bags

baking pan

Cooking instruction summary:

Directions Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the peanut butter, lemon juice, oil, soy sauce, salt, chili powder, browning sauce if desired and garlic powder. Add wings; seal bag and turn to coat. Refrigerate overnight. Drain and discard marinade. Transfer wings to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, turning every 10 minutes. Yield: 9 servings. Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. Originally published as Peanut Chicken Wings in Simple & DeliciousApril/May 2012, p19 Nutritional Facts 1 chicken wing (calculated without browning sauce) equals 122 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 69 mg sodium, trace carbohydrate, trace fiber, 11 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the peanut butter, lemon juice, oil, soy sauce, salt, chili powder, browning sauce if desired and garlic powder.

2. Add wings; seal bag and turn to coat. Refrigerate overnight.

3. Drain and discard marinade.

4. Transfer wings to a greased 13-in. x 9-in. baking dish.

5. Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, turning every 10 minutes.


Nutrition Information:

Quickview
157k Calories
10g Protein
12g Total Fat
1g Carbs
1% Health Score
Limit These
Calories
157k
8%

Fat
12g
19%

  Saturated Fat
2g
18%

Carbohydrates
1g
0%

  Sugar
0.46g
1%

Cholesterol
41mg
14%

Sodium
246mg
11%

Get Enough Of These
Protein
10g
22%

Vitamin B3
3mg
19%

Selenium
8µg
12%

Vitamin B6
0.22mg
11%

Phosphorus
87mg
9%

Zinc
0.84mg
6%

Vitamin E
0.8mg
5%

Vitamin B5
0.46mg
5%

Magnesium
16mg
4%

Manganese
0.07mg
4%

Iron
0.64mg
4%

Potassium
115mg
3%

Vitamin B2
0.06mg
3%

Vitamin B12
0.17µg
3%

Vitamin A
113IU
2%

Copper
0.04mg
2%

Vitamin B1
0.03mg
2%

Folate
5µg
1%

Vitamin C
1mg
1%

Vitamin K
1µg
1%

Fiber
0.27g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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