PEANUT GINGER CHICKEN WINGS: frugal, easy-peasy, dairy free, prep ahead

Crispy chicken wings with peanut ginger sauce...

Packed with enticing flavour, these Peanut Ginger Chicken Wings are a real change from standard flavours and will fast become a favourite

Peanut butter sauces for protein, plant or animal, are a dime a dozen but this one - adapted from Eating Well - really is special.  It has unusual layers of appeal with flavours that manage to be both intense (but not horribly so) and satisfying.

Chicken wings are a wonderful source of cheap protein and with food prices ever-rising are essdential in some weekly budgets.   You can get get about 20 good sized high welfare wings ones for under £2 (750g/26oz).  Depending where you shop, they can be wonderfully meaty, succulent and tender; all have that  finger-licking 'yum' quality.  

Chicken wings are not just cheap, they're popular, particularly if you marinade them for a few hours or overnight.  

This blog has several sensational recipes, from simple to sophisticated, nearly all low-fat and dairy free.  Recipes for favourite  BBQ style, lemon-pepper, Oriental & lemon & garlic wings here  (post includes how best to cook them).

67 cooked the peanut ginger wings in an air fryer ; an oven will also do.  

If you're on a diet, serve with wedges of iceberg lettuce in a light yoghurt-mayo dressing (bottom of  page).  Otherwise, serve on or with cooked white or brown rice with easy cook veg alonside easy-cook veg. (500g pkt mixed carrot, cauliflower & broccoli £2.40 at M&S this week).

Other good protein for this recipe includes chicken breasts cut in thick slices across the grain OR chicken thighs or drums (carefully) slashed to the bone.  Pork steaks or ribs,  air-fried or oven-baked, emerge dripping with flavour.  Vegans and vegetarians can use your favourite brand of firm tofu, hopefully one easily digested.  (67 is still looking!!).

Cost:£2.50'ish (2/2025)

Feeds:3-4

Ingred:

Marinade 

3 tbsp water

1.5 tbsp peanut butter, smooth or crunchy

2 tsp vinegar, rice or apple or white wine

1/2 tsp reduced-salt soy sauce

1/2 tbsp fresh peeled grated ginger

1 tbsp Maple syrup

1.5 medium cloves garlic grated (opt) 

500g-750/7oz-26oz chicken wings or choice of protein

1.5 tsp Olive Oil 

1 tsp salt

1 tbsp parsley/ chives/coriander

Sauce

leftover marinade 

1-2 tablespoons stock or water

Lettuce cups or boats OR brown or white rice

Garnish: 

one medium avocado (opt)

lime wedges

finely sliced green of spring onions

Method:

1. Whisk water, peanut butter, vinegar, soy sauce, ginger, honey and garlic in a large bowl until smooth
2. Add wings; toss until well coated
3. EITHER rest 20 mins tossing  once or twice OR ploce in a sealable bag and rest in fridge overnight
4. Heat airfryer on 200C/400F (grill or bake); when ready, place wings in a single layer on tray, top-side down; bake 6 mins; turn over; sprinkle lightly with salt (unless using kosher chicken); cook 10-13 mins until brown and crisp at the edges but still succulent and not too dry . 
5. Serve with lettuce cups topped with sliced avocado (if using) and the finely chopped green of spring onions plus more herbs if needed OR
6. On top of or alongside rice with steamed or stir-fried veg of choice 

Comment:

'Really gorgeous flavour, unusual - in a good way - with lovely brown crispy bits and no dryness!  A perfect frugal weeknight meal.' Retired writer

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.