Baked Chicken Wings with Thai Peanut Sauce


Ingredients
2 cloves garlic, peeled and roughly chopped
1½-inch knob ginger, peeled and roughly chopped (about 1 tablespoon)
1 cup coconut milk
½ cup smooth peanut butter
½ lime, juiced (about ½ lime)
2 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon sesame oil
⅛ teaspoon red pepper flakes
5 pounds chicken wings, skinned with tips removed and drumettes and flats separated
cooking spray
lime wedges, chopped green onion, chopped cilantro for garnish
Instructions
Add the garlic and ginger to the bowl of a food processor and process for 30 seconds or until minced. Add the coconut milk, peanut butter, lime juice, brown sugar, fish sauce, sesame oil and red pepper sauce. Process until smooth, about 30 seconds to 1 minute. Scrape into a bowl and set aside.
Put the skinned and separated wings into a gallon size freezer bag and add ¾ cup of the peanut sauce. Close the bag and massage the peanut sauce into the chicken wings. Add ¼ cup more sauce if needed. Refrigerate for 2 hours up to 12 hours.
Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and place in the oven to preheat as well.
Place the wings on the preheated baking sheet and bake for 30 minutes. Flip the chicken wings, they should be crispy on the bottom. Baste with peanut sauce and bake for 15 minutes more or until golden on top and crispy on the bottom. Flip the chicken once more, baste again and cook for 5 more minutes if desired.
Garnish with a squeeze of lime, chopped green onion, chopped cilantro and reserved peanut sauce for dipping.
