Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce

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This dipping sauce strikes a delicious balance between sweet (apricot) and salty (peanut butter). Red chili and chopped peanuts give it a kick with crunch.

Yields:

6

Ingredients
1 c.
apricot jam
1
medium garlic
1/2 to 1 teaspoon crushed red chili flakes
1/2 c.
chicken broth
3 tbsp.
peanut butter
1 tbsp.
soy sauce
2 tbsp.
chopped fresh cilantro
kosher salt
1 tbsp.
Chopped peanuts
3 to 4 cups peanut oil
24
chicken wings
Directions
  1. To make dipping sauce: In a medium saucepan over medium-low heat, bring apricot jam to a low simmer, 3 to 5 minutes. Add garlic, chili flakes, and broth. Increase heat to medium and allow mixture to simmer until thickened, about 5 minutes. Add peanut butter, soy sauce, and cilantro. Cook 3 to 5 minutes more, until sauce reaches consistency of a thick dip. Remove from heat; season with salt if desired. Serve warm or at room temperature in a heatproof serving bowl. Garnish with peanuts and extra cilantro.
  2. To make chicken wings: In an electric skillet or large frying pan with a deep-fry thermometer, heat 2 to 3 inches of peanut oil to 375 degrees. Meanwhile, preheat oven to 175 degrees and line a baking sheet with paper towels. Place about 1/3 of chicken wings in oil and fry, turning occasionally, until deep golden brown, 7 to 10 minutes. Place fried chicken wings on prepared baking sheet; sprinkle with salt to taste (about 1/2 teaspoon for 8 wings) and place in oven to keep warm while preparing rest of wings. Remove all from oven, and serve warm with dipping sauce.

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Illustration by Michael Toland