Thai Chicken Wings with Peanut Sauce
Recipe from
Better Homes and Gardens
The slow cooker makes these Thai style appetizers easy to make at home.
Servings:
12 servings
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Ingredients
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24chicken wing drummettes (about 2-1/4 pounds)see savings
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1/2 cupbottled salsasee savings
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2 tablespoonscreamy peanut buttersee savings
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1 tablespoonlime juicesee savings
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2 teaspoonssoy saucesee savings
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2 teaspoonsgrated fresh gingersee savings
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1/4 cupno-calorie, heat-stable, granular sugar substitute (Splenda)see savings
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1/4 cupcreamy peanut buttersee savings
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3 tablespoonssoy saucesee savings
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3 tablespoonswatersee savings
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2 clovesgarlic, mincedsee savings
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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).
Nutrition information
Per serving: Calories 156, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 35 mg, Sodium 376 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 1 g, Protein 11 g. Daily Values: Vitamin C 4%, Calcium 2%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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