Thai Chicken Wings with Peanut Sauce

2011-12-13
thai-chicken-wings-with-peanut-sauce-R048997-l

The slow cooker makes these Thai style appetizers easy to make at home.

Source: www.recipe.com

Course: Main Course

Cuisine: Asian

Ingredients

  • 24 chicken wing drummettes, about 2-1/4 pounds
  • 12 cup bottled salsa
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 14 cup no-calorie, heat-stable, granular sugar substitute, Splenda
  • 14 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 cloves garlic, minced

Directions

  1. 1 Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat. 2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3 Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools). 4 Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).

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