Cook these baked peanut butter sesame chicken wings in under 30 minutes (marinating time is quite long though)! While the chicken is in the oven, prep a simple salad to go with it.
It was the first time in about two months that we had dinner on a real table. Sitting down instead of holding our plates with one hand and eating with the other. The house renovation will take another month or two but things are shaping up. The table from my old home office, an almost eight-foot long solid wood beauty, had been brought out and before it was moved to the second floor TV room where it now serves as the TV stand, we used it as a makeshift dining table for one night.
Yes, it’s still a mess downstairs. You who have gone through a home renovation will understand. There was a time when I would have documented everything and posted them as helpful tips in the Home & Garden section but, right now, I just try to not see the mess as much as possible. If I don’t have business downstairs, I stay in my new second floor home office.
Alex cooked these delectable baked peanut sesame chicken wings. She has a separate kitchen attached to the house. While it’s not affected by the renovation, it’s cramped in there because stuff from the main kitchen had to be temporarily moved there. Sam baked a cake there yesterday for her friend’s niece and locating every tool and ingredient would have been like a series of treasure hunts if Alex hadn’t pointed to where everything was.
Alex, meanwhile, because it is her kitchen after all, knows where everything is. I don’t. And since it’s not easy for more than one cook to move around in there, she does what cooking needs to be done (takeout and delivery can get boring after a while). And she does a wonderful job. This dish was inspired by a dipping sauce from a long-ago recipe, she used the same sauce, with a few additions, to glaze the baked chicken wings.
While we were eating, Alex asked why no one was saying anything. I didn’t notice. Perhaps, we were too focused on the experience of relishing home cooked food and eating it with the use of both hands.
So, you know, these baked peanut sesame chicken wings… They’re like a celebration.
For the glaze
To serve and garnish
- cooked rice
- a simple vegetable salad
- crushed toasted peanuts
- roughly chopped cilantro
Marinate the chicken wings
- Cut each chicken wing into two parts: drumette ("little drumstick") and wingette with the wingtip attached to it. See guide in identifying chicken parts.
- Pat the chicken dry with paper towels and place in the bowl with the salt and pepper. Mix well.
- Cover the bowl and allow the chicken to marinate overnight.
Bake the chicken wings
- Preheat the oven to 400F.
- Line a baking tray with non-stick paper or silicone mat.
- Place the flour in a bowl. Add the chicken. Cover the bowl. Shake until each piece of chicken is coated with flour.
- Remove the chicken from the bowl, shaking off excess flour, and arrange on the prepared baking tray so that they do not touch one another.
- Drizzle the melted butter evenly over the chicken pieces.
- Bake the chicken wings at 400F for 20 minutes.
Make the glaze
- Place the peanut butter in a large mixing bowl. Drizzle in 1/4 cup of hot water and whisk until smooth.
- Stir in the rest of the ingredients for the glaze. If too thick, add more hot water (or lemon or lime juice if you prefer a more tart glaze), no more than a tablespoon at a time, until the mixture is pourable but not thin.
Assemble the dish
- Take the chicken wings out of the oven and dump directly into the sauce. Use a spatula to turn them around to coat each piece completely with glaze.
- Serve the baked peanut sesame chicken wings with rice and a simple salad sprinkled with crushed toasted peanuts and cilantro.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.