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TANGY: Thai peanut chicken wings. (Allen J. Schaben / Los Angeles Times) |
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Thai peanut chicken wings
Total time: About 1 hour, plus marinating and cooling times
Servings: 8 to 10
Marinade
Zest of 3 Key limes
1/2 cup Key lime juice
1/4 cup water
1 small onion, chopped
2 cloves garlic
1 teaspoon vanilla extract
1 teaspoon grated ginger
2 teaspoons chipotle powder
1 tablespoon plus 1/2 teaspoon soy sauce
1 to 4 Thai or serrano chiles, or to taste
2 pounds trimmed chicken wings, cut at the joint and wing tips removed (20 to 24 pieces)
1. In a blender, combine the lime zest and juice, water, onion, garlic, vanilla, ginger, chipotle powder, soy sauce and serrano chile. Blend until well puréed.
2. Place the trimmed wings in a large, sealable plastic bag. Pour over the marinade and eliminate as much air as possible before sealing the bag. Use your hands to massage the marinade through the bag over the wings. Refrigerate at least 4 hours, up to overnight.
