THAI PEANUT CHICKEN WINGS

Appetizers|Asian|Chicken|Ragin Cajun

Ingredients

The Wings:

2 ½-3 pounds chicken wings, flats and drums separated and tips discarded

2 tablespoons flour

1 tablespoon baking powder

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

3-4 tablespoons olive oil

1 tablespoon baking powder

The Sauce:

¼ cup peanut butter

½ cup Thai chili sauce

3 tablespoons soy sauce

3 tablespoons rice wine vinegar

1 tablespoon hoisin sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

1 clove garlic, minced

¼ cup water

The Garnish:

Blue cheese or ranch dressing for dipping

¼ cup chopped peanuts

2 teaspoons mixed black and white sesame seeds

1 scallion, chopped

1 lime, cut into wedges

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and place a wire cooling rack on top. Coat the rack with non-stick spray.

Pat the wings dry with paper towels and place them in a large bowl. Combine the flour, baking powder, and Cajun seasoning in a small bowl and whisk to combine. Sprinkle this mixture over the wings and toss with your hands to coat. Place the wings on the wire rack and drizzle with the olive oil.

Bake for 15 minutes. Flip and cook for another 5-10 minutes until crispy and cooked through. Let the wings cool for 5 minutes.

Whisk all of the sauce ingredients together in a large bowl until smooth. Toss the wings in the sauce and place on a platter with the dipping sauce. Garnish with the peanuts, sesame seeds, scallions, and lime wedges.