Ingredients
1cupapricot jam
1medium garlic
1tspred chili flakes,crushed
½cupchicken broth
3tbsppeanut butter
1tbspsoy sauce
2tbspfresh cilantro,chopped
kosher salt
1tbsppeanuts,chopped
4cupspeanut oil
24chicken wings
Preparation
In a medium saucepan over medium-low heat, bring apricot jam to a low simmer for 3 to 5 minutes. Add garlic, chili flakes, and broth.
Increase heat to medium and allow mixture to simmer for about 5 minutes, until thickened. Add peanut butter, soy sauce, and cilantro.
Cook for 3 to 5 minutes more, until the sauce reaches the consistency of a thick dip. Remove from heat; season with salt if desired.
Garnish with peanuts and extra cilantro.
In an electric skillet or large frying pan with a deep-fry thermometer, heat 2 to 3 inches of peanut oil to 375 degrees F.
Preheat the oven to 175 degrees F and line a baking sheet with paper towels
Place about ⅓ of chicken wings in oil and fry, turning occasionally, for 7 to 10 minutes, until deep golden brown.
Place fried chicken wings on prepared baking sheet; sprinkle with salt to taste and place in the oven to keep warm while preparing rest of wings.
Serve warm with dipping sauce, and enjoy!
