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... - wcfoodies —wcfoodies
Test Kitchen Notes
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
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Ingredients
- Wings
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2 pounds
Chicken Wings
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water
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salt & pepper
- Indonesian-Style Peanut Sauce
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2
garlic cloves, minced
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1/4 cup
scallions, minced, white & light green parts only
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1/4 cup
soy sauce
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1/4 cup
rice wine vinegar
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1/2 teaspoon
honey
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4 tablespoons
peanut butter
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2 teaspoons
hot sesame or hot chili oil
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1/2 teaspoon
worcestershire sauce
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1 pinch
crushed red pepper flakes
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1 teaspoon
sesame oil (not hot)
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1/4 cup
crushed or chopped roasted peanuts
Directions
- Wings
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Bring about 1" of water to boil in a steamer pot.
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Using kitchen shears, cut off the wing tips and reserve for making stock.
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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.
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Steam wings over boiling water, about 10 minutes, covered.
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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.
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Preheat oven to 400ºF.
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Season wings with salt and pepper and roast, 20 minutes per side, until crispy and golden brown.
- Indonesian-Style Peanut Sauce
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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.
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Fold in 1/2 the scallions and 1/2 the crushed peanuts.
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Toss the roasted wings in the Indonesian-style peanut sauce.
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Serve the wings with the excess sauce drizzled on top, and sprinkle the remaining scallions and crushed peanuts on top of the wings.
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