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 Ingredients | |
|---|---|
| 2 lb | ROCKY® Free Range Chicken Wings, Value Pack |
| 1 cup | cornstarch |
| 1 cup | flour |
| Vegetable Oil for frying | |
| Peanut Sauce | |
| 1/4 cup | warm water |
| 4 tbsp | smooth, natural-style peanut butter |
| 3 tbsp | low sodium soy sauce |
| 1 | clove garlic, minced |
| 2 tsp | fresh ginger, minced |
| 1 1/2 tbsp | fresh ginger, minced |
| 1 tbsp | rice vinegar or apple cider vinegar |
| Relish | |
| 1 | Red Bell pepper ½ inch diced |
| 1 | Yellow Bell pepper ½ inch diced |
| 1/2 | Red Onion, ½ inch diced |
| 1 | Cucumber ½ diced |
| 2 cups | white vinegar |
| 2 cups | sugar |
| 1 tbsp | salt |
| 1 tsp | black sesame seeds |
 Method |
|
|---|---|
| 1 | Peanut Sauce: In a blender or food processor place all ingredients and blend until smooth. Add more water to thin if needed. |
| 2 | Wings: Mix flour and cornstarch in a medium bowl. Toss in chicken wings and coat evenly making sure to tap off any excess mixture. Heat oil in a large skillet or deep fryer to 375°. Drop chicken wings into hot oil and cook for 10-13 minutes until internal temperature is 170°. Toss in peanut sauce. |
| 3 | Pickled Vegetable Relish: In a small sauce pan at medium high heat add vinegar, salt and sugar. Mix till sugar has dissolved. Bring to a boil. In a medium bowl, place diced vegetables and pour the boiling vinegar mixture over the vegetables. Place in the refrigerator till cool then strain off the vinegar mixture. Place in a small bowl in center of your plate for serving. Garnish with black sesame seeds. |
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