Malaysian-Inspired Chicken Wings
|For peanut butter marinade:|
|Smooth natural peanut butter||500 Milliliter (2 Cup)|
|Garlic||8 Clove (40 gm), minced|
|Soy sauce||250 Milliliter (1 Cup)|
|Brown sugar||125 Milliliter (1/2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Limes||2 , juiced|
|Lime||1 , zested|
|Cayenne||5 Milliliter (1 Teaspoon)|
|Freshly ground black pepper||2 1⁄2 Milliliter (1/2 Teaspoon)|
|For peanut butter chicken wings:|
|Peanut oil||2 Cup (32 tbs) (For Frying)|
|For peanut crunch:|
|Red finger chilies||2 , cut in half seeded and sliced|
|Cornstarch||75 Milliliter (5 Tablespoon)|
|Shallots||2 , peeled, cut in half and sliced|
|Toasted peanuts||250 Milliliter, finely chopped (1 Cup)|
|Rice wine vinegar dressing:|
|Seasoned rice wine vinegar||250 Milliliter (1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Rice noodle salad:|
|Vermicelli rice noodles||8 Ounce, cooked according to package directions|
|Bean sprouts||500 Milliliter (2 Cup)|
|Carrot||1 , peeled and julienned|
|English cucumber||1 , peeled, seeded and diced|
|Green onions||1⁄2 Bunch (50 gm), thinly sliced|
|Cilantro leaves||1⁄2 Bunch (50 gm), leaves picked|
Peanut Butter Marinade:
Place all the ingredients into a large bowl, stir to incorporate and set aside.
Store in a clean, airtight container in the fridge for up to three days. Makes enough for 4 portions of wings.
Peanut Butter Chicken Wings:
Score the chicken wings to allow the marinade to penetrate the meat. Place the chicken wings in the peanut butter marinade. In a stainless steel bowl, and using your hands, massage the wings into the peanut butter marinade, cover the bowl with plastic wrap and then place the wings in the fridge for 30 minutes to a maximum of 24 hours.
Preheat the oven to 350°f (175°c). Line a large baking tray with parchment paper. Place the peanut butter chicken wings on the tray and bake them in the oven until the meat is cooked and the wings are crisp and golden brown, 30 to 45 minutes. Halfway through the cooking time turn the wings over to brown both sides.
Fill a large pot one-third full of peanut oil and heat to 350°f (175°c). Line a baking tray with paper towels. Place the chilies in a bowl, coat well with 2 Tbsp (30 mL) of the cornstarch and fry them until golden brown. Remove the chilies from the oil and place them on the lined baking tray. Season the chilies with salt and set them aside.
Place the shallots in the same bowl, coat well with the remaining 3 Tbsp (45 mL) of cornstarch and fry until golden brown. Remove the shallots from the oil and place them on another baking tray lined with paper towels. Season the shallots with salt and set aside.
Place the crispy fried chilies and shallots on a cutting board and chop finely. Combine the chopped peanuts with the fried chilies and shallots in a bowl and set aside.
Store in a paper-lined, airtight container at room temperature for up to two days.
Rice Wine Vinegar Dressing:
Place all the ingredients in a bowl, stir and set aside.
Store in a clean, airtight container in the fridge for up to three days. Makes 4 portions.
Rice Noodle Salad:
Place the cooked rice noodles in the centre of a serving plate and dress with half of the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Place the bean sprouts over the rice noodles. Place the carrots around the outside of the rice noodles and bean sprouts. Scatter the cucumber and green onion over the carrots. Then pour the remaining rice wine vinegar dressing overtop the rice noodle salad.
Place the peanut butter chicken wings on the rice noodle salad and garnish with the picked cilantro.