2 pounds chicken wings
1 tbsp. oil
1/3 cup sweet chili sauce
1/4 cup soy sauce
2 tbsp. smooth peanut butter
2 tbsp. lime juice
1 tsp tamarind concentrate
1 tbsp fish sauce
1 tbsp. sriracha sauce
2 garlic cloves, minced
1 ” piece of ginger, minced
Marinate chicken wings for as long as you have available – Remove from marinade (reserve marinade) then bake on a rack in preheated oven (400 or 425 convection) until golden brown and crispy – at least 30 minutes.
Heat the marinade in a small saucepan until it boils and reduces slightly.
When they are starting to get golden brown and crispy, toss them in the reduced marinade and put back on rack to get all crunchy.
Put chicken in ziplock bag or container with a tight seal. Combine the rest of the ingredients, mix well and pour over chicken. Refridgerate – the longer the better. (In a pinch I have just thrown it all together and roasted – still fabulous!)
Arrange in a single layer in a roasting dish and roast at 350 for 30 minutes – turn over and roast for a further 30 minutes, basting.
This recipe is for chicken pieces – with skin, and on the bone. If you are using boneless/skinless chicken the cooking time will be much less.
Give this vinaigrette a try – it will quickly become a household favorite – we love it on salads, as a marinade for grilling vegetables, and is the reason “Red Rice Rocks” is such a popular one dish meal.
1/4 cup nutritional yeast flakes
1/3 cup water
1/3 cup soy sauce
1/3 cup apple cider vinegar
2 generous tbsp tahini paste
2 cloves garlic, crushed
red chili flakes (optional)
1 1/4 – 1/2 cups vegetable oil
Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.