Ingredients
2 lb chicken wings, sectioned
1 tbsp olive oil
1 tbsp fish sauce
2 tbsp peanut butter
Method
Sources
📖
Recipe1M+
dataset
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Lemon zest and pepper blend — wings, fish, grilled chicken
Controlled pour dispenser — drizzle olive oil without glugging
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lemon zest and pepper blend — wings, fish, grilled chicken
Controlled pour dispenser — drizzle olive oil without glugging
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
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heat oven to 400f. line a cookie sheet with foil and place a raised rack on top. toss the wings with the oil to completely coat. place in a single layer on the rack. bake on the top shelf of your oven until crisp and browned, about 50 minutes. while the wings are cooking, prepare the sauce. mix all sauce ingredients together in a small sauce pan. heat over medium-low heat. as the peanut butter melts, whisk to incorporate. reduce heat to low to keep warm while wings finish baking. when wings have finished baking, toss with the sauce and garnish with the chopped peanuts, if desired. note: if you don't have fish sauce, you can substitute soy sauce. but it's much better with fish sauce, which is readily available in the ethnic food section of most major groceries.