Thai Peanut Wings with Pickled Vegetable Relish

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.

Ingredients