Crispy-Roasted Indonesian Peanut Wings

Wings

• 2 pounds Chicken Wings
• water
• salt & pepper

1. Bring about 1" of water to boil in a steamer pot.
2. Using kitchen shears, cut off the wing tips and reserve for making stock.
3. Using your hands, snap the wings in half at the joint and separate with your kitchen shears. Set wing halves in steamer basket in one even layer - you might have to steam the wings in a couple of batches.
4. Steam wings over boiling water, about 10 minutes, covered.
5. Remove steamed wings to a cooling rack set over a baking tray. Let cool, then pat dry and move to the fridge for 1 hour.
6. Preheat oven to 400ºF.
7. Season wings with salt and pepper and roast, 20 minutes per side, until crispy and golden brown.

Indonesian-Style Peanut Sauce

• 2 garlic cloves, minced
• 1/4 cup scallions, minced, white & light green parts only
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/2 teaspoon honey
• 4 tablespoons peanut butter
• 2 teaspoons hot sesame or hot chili oil
• 1/2 teaspoon worcestershire sauce
• 1 pinch crushed red pepper flakes
• 1 teaspoon sesame oil (not hot)
• 1/4 cup crushed or chopped roasted peanuts

1. Whisk together everything but the scallions until well-combined. If the sauce is too hot, add a little more honey; if it's too loose, add a little more peanut butter.
2. Fold in 1/2 the scallions and 1/2 the crushed peanuts.
3. Toss the roasted wings in the Indonesian-style peanut sauce.
4. Serve the wings with the excess sauce drizzled on top, and sprinkle the remaining scallions and crushed peanuts on top of the wings.