bits and pieces

Thursday, September 18, 2014

Peanut Butter Wings (no really).

Confession time. 

My favourite food in all the whole wide world? Peanut-anything. Sweet peanut things, savoury peanut things (hello thai food), raw peanuts, peanut butter. You name it. Never met a peanut I didn't like. They can put that on my tombstone if they still have tombstones in whatever post-apocalyptic world we're living in in 20wheneverIdie... 

Now that 'real' football (NFL) has started, me and the old ball and chain generally have people come by our house every Sunday for football watchin' and some foodball (sic) eating. There is usually at least one variety of wings. Like all good foods, chicken wings can be adapted to any taste or flavour. This weekend we did buffalo, chicken parm (omg), and samosa style wings. I also made myself some dirty, disgusting, absolutely delicious peanut butter wings. 

Yes, I am a piece of mutant scum who deserves to be deep fried. 

I knew that these wings wouldn't appeal to evvvveryone (you must like peanuts, and you must like spicy), but after my traumatic nacho-related existential crisis, and a few crummy days, I thought I'd make myself the wings that I wanted. I mean, if you're going to do chicken wings, do them right, right?

And I wanted to save these for a special day, which in the world of this blog - today is a very special day! I am featured as the 'Blogger of the Day' over at Gourmandize! If this isn't the coolest thing to happen to this blog, then I don't know what is.

So! I wanted to share a special, favourite, peanut buttery recipe with you guys, and all my new readers from Gourmandize. But peanut butter wings? What do they taste like?!

These are kind of like the peanut satay of wings. Thai-ish in taste, I don't think these are authentically from any cuisine, but they sure are good.

I would eat them any day of the week, and plan on making a spicy sriracha jelly so that I can make the next batch: PEANUT BUTTER AND JELLY WINGS. 

chicken wings! 
oil for deep frying - preferably canola or corn or peanut

2 tbsp of fish sauce
2 tbsp of ground chili paste/sriracha
1/2 cup of soy sauce
1 tbsp ginger
2 tbsp cilantro (opt out if you're a hater)
1/4 cup of water

1/3 cup of flour
1/3 cup of panko
1/2 tsp cayenne

1 cup of peanut drizzle + 2 tbsp chili paste/sriracha (plus more sriracha for drizzling if you're a freak like me)

other things you need: 
a humble deep fryer OR a deep pot and slotted spoon and perhaps some safety goggles. I have never fried outside of a fryer, so proceed at your own risk. 
a bowl for marinating/ziplock bag for marinating
a bowl for flour tossing/ziplock bag for flour tossing
paper towels

  1. Combine your marinate ingredients with your wangz and marinate for a few hours or overnight if possible. Alternately just let 'em sit for as long as you can. 
  2. Remove from marinade and discard (the marinade, not the wings). Toss your wings in your flour-panko-cayenne mix and allow to chill for an hour or more. 
  3. Shake off loose flour, and fry your wings in batches, for 6-7 minutes each, allowing to drain on paper towels or a rack. While this is happening, MAKE YOUR DRIZZLE! 
  4. Toss with sauce, and garnish with cilantro, scallions, and extra sriracha. 

1 comment:

  1. I think you're hilarious and beautiful!