Peanut Powder Chicken Wings
Makes about 24
Servings: 24 pieces
Calories: 106kcal
Ingredients
- 3 pounds chicken wings
- 1 teaspoon Madras or spicy curry powder
- ½ teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper or to taste
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 tablespoon garlic powder
- ½ cup plain low-fat Greek-style yogurt
- 3 tablespoons peach preserves
- ¼ teaspoon hot sauce or to taste
- 1 cup dried peanut powder
- Canola oil for frying
- Cilantro sprigs for garnish
- Coarse kosher salt and freshly ground black pepper
Instructions
In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving.
Remove the marinated wings from the refrigerator and let come to room temperature. Add peanut powder and toss to coat. (Heads up -- It won’t be breaded as for fried chicken. The peanut powder almost melts into the wings.)
- Heat the oven to broil. Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a rack on top and spray with nonstick spray. Place the wings on the prepared rack.
Broil 10 minutes, turn, and broil another 10 minutes or until juices run clear. Remove wings from the oven and serve immediately with the dipping sauce.
Nutrition
Calories: 106kcal | Carbohydrates: 4g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 0.4mg