Spicy Thai Peanut Sauce Wings by Elisabeth Miller

For the sauce

2/3 cup creamy peanut butter

1-2 tbsp red curry paste (i usually do this to taste, cause it can get spicy real quick)

1-2 tbsp chili paste or sauce - whatever you have on hand (again to taste depending on how spicy you want it)

1/4 cup soy sauce

1 tbsp brown sugar or honey

1-2 cloves garlic (or garlic powder depending on what you have on hand)

1/4 cup water

1-2 tsp red pepper flakes (optional if you want some extra heat)

For the ‘wings’

2 lbs of chicken wings — or veggies (cauliflower is really good this way)

2 tbsp cooking oil

Salt and pepper

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Wings

Preheat oven to 400 degrees. Line a deep baking tray with foil and place a metal rack on top.
Toss wings with cooking oil, salt and pepper.
Place wings in one layer on rack and bake for 45-55 minutes until chicken is cooked through, turning once during baking. If using cauliflower or other veggies baking time will usually be less so adjust accordingly.
For the minute or two of baking, turn the oven to broil to give them a crispy outside. Watch them carefully though, as they can burn quickly!
Remove from oven, let stand for 5-10 minutes and then toss with prepared sauce. These are great served alongside a crispy fresh salad or some French fries.

Sauce

While your chicken is roasting in the oven, combine all sauce ingredients in a saucepan.
Gently heat while stirring until the sauce is smooth and fully combined. If its too thick add a little extra water, too thin an extra spoonful of peanut butter helps!
Adjust spice level accordingly, turn off the burner and leave to cool on the stove until your wings are ready.

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