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Author Notes: This is the perfect wing recipe for anyone who loves wings but hates the grease. Steaming and then roasting these wings yields silky meat under perfectly crispy skin - you'll swear they're fried. The Indonesian-style peanut sauce is a wonderful accompaniment, but traditional butter-and-tobasco Buffalo sauce is also great on these wings. You can watch the wings being made in an episode of my show, Working Class Foodies, here: http://www.youtube.com/watch?v=ktAah-35eQ0&list=SL - wcfoodies —wcfoodies
Food52 Review: The peanut sauce on these wings is a delicious combination of flavors. The skin is not quite as crisp as fried wings, but the meat on these roasted wings is juicy and tender. – Stephanie —The Editors
- 2 pounds Chicken Wings
- salt & pepper
- Bring about 1" of water to boil in a steamer pot.
- Using kitchen shears, cut off the wing tips and reserve for making stock.
- 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.
- Steam wings over boiling water, about 10 minutes, covered.
- 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.
- Preheat oven to 400ºF.
- 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
- 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.
- Fold in 1/2 the scallions and 1/2 the crushed peanuts.
- Toss the roasted wings in the Indonesian-style peanut sauce.
- Serve the wings with the excess sauce drizzled on top, and sprinkle the remaining scallions and crushed peanuts on top of the wings.