Peanut Powder Chicken Wings
Makes about 24
Servings: 24 pieces
- 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
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.
Line a rimmed baking sheet with paper towels. 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.
For frying: Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350°F. Carefully add the wings to the oil, a few pieces at a time. Cook until golden brown and crispy, 8 to 10 minutes. Serve immediately.
For broiling: Place wings on broiler pan. Broil 10 minutes, turn over and broil another 10 minutes or until juices run clear. Remove wings from oven and serve immediately.