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Thai-Peanut Ginger Wings

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  • (2)

Very good recipe-I made a few changes-but recipe was well written, and...

    •
  • Arthur M., New Braunfels, Texas on 9/09

Thai-Peanut Ginger Wings
Life is Richer with CARNATION®
Level: Easy

The flavors of ginger, sesame and soy paired with peanut butter, create unique and delicious Asian flavored wings! These zesty wings can be served with extra creamy peanut dipping sauce and fresh veggies – a sure-fire crowd pleaser!

  • Prep: 15 min
  • Cooking: 40 min
  • Cooling time: 1 hrs marinating
  • Yields: 20 servings
Everything You Need This Holiday Season
Ingredients
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup creamy or chunky peanut butter
  • 1/2 cup soy sauce, divided
  • 1/4 cup chopped green onions
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons rice or cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 5 lbs. frozen chicken wings, thawed
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Directions

PLACE evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce.

PREHEAT oven to 425º F. Foil-line and grease 2 baking sheets with sides.

PLACE chicken on prepared baking sheets. Discard any remaining marinade.

BAKE for 40 to 45 minutes, turning once, or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables.

TIP:
• Jazz up the presentation with a colorful array of fresh vegetables, such as peapods and red and yellow peppers.

Remember to follow baking instructions before consuming.
Tips from Very Best Baking Kitchen

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Recipe Reviews

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Arthur M. , New Braunfels, Texas
September 2009
    •

Thai-peanut ginger wings

Very good recipe-I made a few changes-but recipe was well written, and came out great. I used fresh ginger instead of ground, also fresh red thai chilies rather than red pepper flakes-second time around.

Susan C. ,
September 2009
    •

It may be me....

I've been making a lot of dishes with peanut butter lately, as it is a great way to get protein into the diet, so I may be burned out on the flavor. These were good, but not crunchy enough for my taste. I will play around with the recipe, and see if I can make it just a little less peanutty..

Read all reviews
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NUTRITION FACTS
Amount Per Serving 20 servings
Serving Size 1/20 of recipe
Calories 270
Calories from Fat. 180
% Daily Value
Total Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 90mg 30%
Sodium 190mg 8%
Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 1g
Protein 22g
Vitamin A 4%
Vitamin C 0%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet

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