For the peanut butter chicken wing marinade:
Put peanut butter,
brown sugar, garlic,
lime zest, cayenne pepper, black pepper,
soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.
For the peanut butter chicken wings:
Score the chicken wings to allow the
marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.
Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.
Put the wings on a tray and bake in the oven, turning them over half way through the cooking time, until the meat is cooked and the wings are
crisp and golden brown, approximately 30 to 45 minutes.
For the peanut crunch:
Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a
deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.
Line a baking tray with paper towel.
Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.
Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.
Put the crispy fried chiles and shallots on a cutting board and finely
chop. Combine the chopped
peanuts, fried chiles and shallots in a bowl and set aside.
For the rice wine vinegar dressing:
Put the seasoned rice wine vinegar, garlic, lime
zest, sesame oil and salt in a bowl, stir and set aside.
To assemble:
Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing.
Scatter the peanut crunch over the
rice noodles. Put the bean sprouts over the rice noodles. Put 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 over. Put the peanut butter chicken wings on the rice noodles and
garnish with fresh picked cilantro.
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By PamJacobs99
Colchester, VT
on January 28, 2013
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Wonderful & easy. Like teriyaki brought to the next level. Smelled so good while cooking...my new comfort food!
By liz_2708935
San Francisco, CA
on May 17, 2011
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The noodles were fabulous! I couldn't find rice noodles so I used mung bean threads instead. They turned out delicious and I will definitely make them again.
The chicken wings were OK, though it was kind of a pain to get all that scoring done properly. Twenty four chicken wings made WAY more than the four of us could eat for dinner. Oh, well, leftovers. <g>
By deni_bar
on May 17, 2011
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Everyone loves peanut butter in hour house. So, naturally this was a no brainer. So very good, just want to slurp the marinade by itself.
Very unusual and unique...just like you Roger!
Thanks.
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