Peanut-Oil-Fried Chicken Wings Recipe

Peanut-Oil-Fried Chicken Wings Recipe

How To Make Peanut-Oil-Fried Chicken Wings

Enjoy crackly and crunchy bites of fried chicken wings, served alongside a sweet-spicy apricot dipping sauce, to yield a mouthwatering game day snack!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupapricot jam
  • 1medium garlic
  • 1tspred chili flakes,crushed
  • ½cupchicken broth
  • 3tbsppeanut butter
  • 1tbspsoy sauce
  • 2tbspfresh cilantro,chopped
  • kosher salt
  • 1tbsppeanuts,chopped
  • 4cupspeanut oil
  • 24chicken wings

Instructions

Dipping Sauce

  1. In a medium saucepan over medium-low heat, bring apricot jam to a low simmer for 3 to 5 minutes. Add garlic, chili flakes, and broth.

  2. Increase heat to medium and allow mixture to simmer for about 5 minutes, until thickened. Add peanut butter, soy sauce, and cilantro.

  3. Cook for 3 to 5 minutes more, until the sauce reaches the consistency of a thick dip. Remove from heat; season with salt if desired.

  4. Garnish with peanuts and extra cilantro.

Chicken Wings

  1. In an electric skillet or large frying pan with a deep-fry thermometer, heat 2 to 3 inches of peanut oil to 375 degrees F.

  2. Preheat the oven to 175 degrees F and line a baking sheet with paper towels

  3. Place about ⅓ of chicken wings in oil and fry, turning occasionally, for 7 to 10 minutes, until deep golden brown.

  4. Place fried chicken wings on prepared baking sheet; sprinkle with salt to taste and place in the oven to keep warm while preparing rest of wings.

  5. Serve warm with dipping sauce, and enjoy!

Nutrition

  • Calories: 1665.09kcal
  • Fat: 162.45g
  • Saturated Fat: 29.40g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 75.33g
  • Polyunsaturated Fat: 50.27g
  • Carbohydrates: 38.72g
  • Fiber: 0.89g
  • Sugar: 24.46g
  • Protein: 21.08g
  • Cholesterol: 111.60mg
  • Sodium: 777.07mg
  • Calcium: 36.68mg
  • Potassium: 339.95mg
  • Iron: 1.16mg
  • Vitamin A: 21.90µg
  • Vitamin C: 6.30mg
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