Like many Americans, I have a serious addiction to peanut butter! It is thick, nutty, earthy, sweet, creamy, sometimes crunchy and always delicious. I eat peanut butter on bread with jelly or Nutella, put a spoonful of it in my oatmeal, blend some with yogurt and fruit in a smoothie, make cakes and cookies with it, even eat it plain on a spoon while watching TV, and oh yeah…I put it on chicken wings. You may be thinking oh my, this girl has lost her marbles, but oh you are so wrong. The creamy texture and nutty, semi-sweet flavors of the natural peanut butter combined with the spicy, tangy and slightly acidic hot sauce is nothing short of perfection. I bread my wings in Panko crumbs to give them the perfect amount of crunch when you bite into them. The Panko breadcrumbs get nice and golden brown in color and make the wings look spectacular. If you serve these babies at your next Super Bowl party or as an appetizer for an upcoming dinner party during the holidays, trust me you will be the talk of the party.
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Danielle’s Peanut Butter Wing Sauce-
(Makes enough sauce to coat about 20-30 small wings…depending on how much sauce you like!)
- 1 Tablespoon Olive Oil
- 2/3 Cup Louisiana Style Hot Sauce
- 1 Medium Shallot Finely Chopped
- 1 Clove Garlic Minced
- 2 ½ Tablespoons Dark Brown Sugar
- 1/3 Cup Creamy Natural Salted Peanut Butter (My favorite is Trader Joes)
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Soy Sauce
- 1-2 Teaspoons Fresh Squeezed Lime Juice
- Pinch Cayenne (or more if you like extra heat)
- Pinch salt and Pepper
- In a medium pot pour in the olive oil, shallot and garlic and sauté until translucent.
- Pour in the Hot Sauce and stir until combined.
- Whisk in the brown sugar, natural peanut butter, Worcestershire sauce, soy sauce, lime juice and cayenne.
- Cook on low heat until all the flavors come together.
- Add salt and pepper to taste.
- Set aside and allow the flavors to meld together off the heat while you cook the chicken.
Chicken Wings –
- A mixture of small wings and drumettes (small drum sticks). You can also just use regular size drum sticks (You will wants a few per person depending on if you are serving this as an appetizer or entrée)
- Plain Panko Breadcrumbs
- Peanut Oil (or Canola) (Enough to fill up a large pot half way. I use a Dutch Oven style pot.)
- Salt & Pepper
- Cayenne Pepper
- Heat the peanut oil in a deep pot until it reaches about 360F or when you drop a piece of breadcrumb in the oil it bubbles up and turns golden brown.
- While the oil is heating, beat a few eggs in a shallow dish. In a separate dish pour in your Panko, a couple dashes of cayenne pepper, black pepper and salt. Mix together so the spices are evenly distributed.
- Dip the chicken wings and drumsticks into the beaten egg and then roll them in the panko crumbs so they are fully coated.
- Drop 4 to 5 pieces of chicken (if they are small) into the hot oil at a time. Allow the chicken pieces to get nice and brown and crispy in the hot oil and cook all the way through. This will take about 8-10 minutes for small wings and drumettes and 12-14 for large drums. Remove the cooked pieces of chicken from the oil with a slotted spoon and place them on paper towels to soak up the excess oil. Do not put in too many at a time or they wont get brown or cook properly. If you are making a lot of wings you can keep them warm in a 200F oven on a cookie sheet.
- Toss the wings in my peanut butter wing sauce and enjoy!!