- Prep Time: 20m
- Cook Time: 20m
- Serves: 6
- Category: Appetizers, Entrees, Other, Sides
Ingredients
- 1 c peach preserves
- 3 to 4 cups peanut oil
- 2 tsp. Morton Nature’s Seasons seasoning blend
- 1 tbsp. chopped peanuts
- kosher salt, to taste
- 1 tbsp. water, optional slurry
- 2 tbsp. cornstarch, optional slurry
- 2 tbsp. chopped fresh cilantro, more for garnish
- 1 tbsp. soy sauce
- 3 tbsp. peanut butter
- 1/2 c chicken broth
- 1 tsp. crushed red chili flakes
- 1 tsp. garlic paste
- 24 chicken wings
Instructions
Dipping Sauce
- In a medium saucepan over medium-low heat, bring preserves to a low simmer, about 3 to 5 minutes.
- Add garlic, chili flakes, and broth. Increase heat to medium and allow mixture to simmer until thickened, about 5 minutes.
- Strain the mixture into a bowl and place back in the saucepan.
- To the mixture, add peanut butter, soy sauce, and cilantro. Cook for an additional 3 to 5 minutes, until the sauce reaches the consistency of a thick dip.
- If the sauce does not thicken, make a slurry. Mix the cornstarch and water and slowly add to the mixture and stir.
- Remove from the heat and season with salt, if desired. Serve warm or at room temperature in a heatproof serving bowl.
- Garnish with peanuts and extra cilantro.
Wings
- Sprinkle Nature’s Seasoning over top of the chicken wings and toss.
- In a large frying pan with a deep-fry, heat 2 to 3 inches of peanut oil to 350 degrees F.
- Meanwhile, preheat the oven to 175 degrees F and line a baking sheet with parchment paper, topped by a rack to allow excess oil to drain.
- Place about one-third of the chicken wings in oil and fry, turning occasionally, until deep golden brown, about 7 to 10 minutes.
- Place fried chicken wings on the rack on the baking sheet and sprinkle with salt to taste and place in the oven to keep warm. Repeat steps to prepare the remainder of the wings.
- Remove all from the oven, and serve warm with dipping sauce.
