Pan Fried Thai Peanut Chicken Wings
- Total Time: 20
- Yield: 10–12 1x
Ingredients
Scale
Thai Peanut Sauce:
- 1/4 cup (60 ml) creamy peanut butter
- 1/2 cup (125 ml) sweet thai chili sauce
- 2 tbsp (30 ml) rice wine vinegar
- 1 lime, juice and zest
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) garlic chili sauce
- 1 tbsp (15 ml) fresh ginger, minced
Pan Fried Chicken Wings:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002) - 1 tbsp (15 ml) canola oil
- 2 tbsp (30 ml) toasted peanuts, chopped
- 1 tbsp (15 ml) green onion, sliced
Instructions
- Thai Peanut Sauce: Combine all ingredients together and set aside.
- Pan Fried Chicken Wings: In a large sauté pan heat canola oil over medium heat. Place thawed chicken wings in the pan, turning after 4 minutes, or until golden brown colour. Add Peanut Thai Sauce and continue to warm over medium heat for 1 to 2 minutes.
- Plate, garnish with toasted peanuts and green onion.
Notes
Gochujang Korean BBQ Dusted Chicken Wings
- Total Time: 18
- Yield: 10–12 1x
Ingredients
Scale
Gochujang Korean BBQ Sauce:
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) gochujang (korean chili paste)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) chili flakes
- 3 tbsp (45 ml) brown sugar
- 1 tbsp (15 ml) ginger, minced
- 1 tbsp (15 ml) garlic, minced
Assembly:
- 2 kg Reuven Fully Cooked Dusted Chicken Wings
(Product Code 36202) - Sesame seeds (garnish)
- 1 tbsp (15 ml) chives, finely sliced (garnish)
Instructions
- Gochujang Korean BBQ Sauce: In a large bowl combine all ingredients and set aside.
- Assembly: Prepare Dusted Chicken Wings according to package directions. Add prepared wings to Gochujang Korean BBQ sauce immediately and toss. Garnish with chives and sesame seeds.
Notes