Wednesday, May 23, 2012

Thai Chicken Wings with Peanut Sauce


Ingredients:

24 chicken wing drumettes (about 2-1/4 pounds)

1/2 cup bottled salsa

2 tablespoons creamy peanut butter

1 tablespoon lime juice

2 teaspoons soy sauce

2 teaspoons grated fresh ginger

1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)

1/4 cup creamy peanut butter

3 tablespoons soy sauce

3 tablespoons water

2 cloves garlic, minced

Directions:

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).

Recipe shared from: 
http://www.bhg.com/recipe/chicken/thai-chicken-wings-with-peanut-sauce/