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PEANUT DIP DOES WONDERS FOR WINGS

Feb. 24, 2002 – If you're nuts about chicken, then celebrate the upcoming month of March's designation as National Peanut Month with spicy wings plunged into a peanut-y dip.
Native to Africa, peanuts belong to the same plant family as dried beans and peas. As a group, these foods provide the best source of concentrated protein in the plant kingdom. This is why peanuts are classified in the USDA Food Guide Pyramid with meat, poultry, fish and eggs.
However, the good nutrition news is that because peanuts are plant-based, they do not contain cholesterol. In fact, they contain a much higher percentage of heart-healthy unsaturated fats than saturated fats. A landmark study published in the December 1999 issue of the American Journal of Clinical Nutrition found that diets high in mono-unsaturated fat from foods such as peanuts, peanut butter and peanut oil are superior to low-fat diets for heart health.
Last year, Americans consumed 2.4 billion pounds of peanuts — half of it in the form of peanut butter. At the market, you'll typically find three types of peanuts, Virginias, Runners and Spanish peanuts. Virginias are often called "cocktail" nuts and are considered large-kernel. Medium-sized kernels are called Runners, and small-sized kernels are called Spanish peanuts. Any type of peanut will work fine in the recipe below. Enjoy!
Spicy Wings with Peanut Dip
1 lb. chicken wings
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon chili powder, or to taste
2 teaspoons poultry seasoning
1 tablespoon lemon juice
1/2 cup all-purpose flour
Peanut oil, for frying
Dip
1/2 cup creamy peanut butter
1/2 cup orange juice concentrate
2 tablespoons ketchup
1 teaspoon onion salt
1 teaspoon local hot pepper sauce, or to taste
1/2 cup coarsely chopped peanuts
Prepare the wings: Cut each wing into three pieces. Discard the tip and place the remainder of the wings in a shallow glass dish. Combine salt, sugar, celery salt, garlic salt, chili powder, poultry seasoning and lemon juice. Coat wings with mixture. Cover dish and let marinate in the refrigerator for at least one hour, or even better, overnight. When you are ready to cook the chicken, put flour in a paper or plastic bag, add chicken pieces and shake to coat. Pour peanut oil into a large heavy skillet to a depth of one inch. Heat oil until near smoking. Lower the heat to medium, and fry wings, turning them occasionally until they are crispy golden and cooked through. Drain on paper towels.
Prepare the dip: Combine peanut butter, orange juice concentrate, ketchup, onion salt and hot sauce in a blender or food processor. Puree mixture until smooth and creamy. Stir in the nuts and transfer to a bowl.
To serve, place the bowl of sauce in the center of a serving plate and surround with wings.
Makes 4 servings. Per serving: 545 calories, 37 gms fat (60 percent fat calories), 65 mg cholesterol and 725 mg sodium.

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