Ingredients
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4 pounds Chicken Wings
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5 cloves Garlic, finely chopped
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1 tsp Ginger, grated
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2 tbsps La Española Olive Oil
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1 tsp McCormick Iodized Salt
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1 tbsp McCormick Black Pepper
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1 tsp McCormick Cayenne Pepper
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for frying Cooking Oil
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3 ¼ cups Chicken Stock or Broth
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1 ¾ cups plus 2 tbsps JIF Creamy Peanut Butter
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½ tsp McCormick Iodized Salt
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1 tbsp Salted Shrimp Pasteoptional
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2 tbsps La Española Olive Oil
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3 cloves Garlic, finely chopped
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2 tbsps Onion, minced
Directions
Steps
1
Done
|
Combine all ingredients for the marinade and marinate the chicken wings for at least 12 hours to overnight. |
2
Done
|
Heat oil in a deep fryer at 375F. Be sure to use enough oil to cover the wings entirely. |
3
Done
|
Put all the marinated wings into the hot oil and fry them for 10-15 minutes or until they turn golden to dark brown. |
4
Done
|
Remove the wings from the oil to a paper towel to drain. |
5
Done
|
Meanwhile, heat up all sauce ingredients in a sauce pan. |
6
Done
|
Submerge the wings in sauce and evenly coat. Serve immediately. |