Thai Chicken Wings with Peanut Sauce

Source: Midwest Living

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Recipe Summary

prep:
25 mins
slow-cook:
5 hrs
total:
5 hrs 25 mins
Servings:
12
Yield:
2 drummettes and 2 teaspoons sauce per serving
Nutrition Info
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Ingredients

Directions

  • Place chicken in a 3 1/2- or 4-quart slow cooker. Add the water, lime juice, and ginger to cooker.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

  • Prepare Peanut Sauce. Drain chicken, discarding cooking liquid. Toss chicken with half of the Peanut Sauce. If desired, return chicken to slow cooker. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 1 hour. Serve with remaining sauce (whisk sauce if it looks separated).

Peanut Sauce

In a small saucepan whisk together 1/2 cup creamy peanut butter; 1/2 cup water; 2 tablespoons reduced-sodium soy sauce; 2 cloves garlic, minced; 1/2 teaspoon ground ginger; and 1/4 teaspoon crushed red pepper. Heat over medium-low heat until mixture is smooth, whisking constantly. Makes about 1 cup.

Nutrition Facts

Per Serving:
101 calories; fat 6g; cholesterol 15mg; saturated fat 1g; carbohydrates 3g; mono fat 3g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 9g; vitamin c 0.6mg; niacin equivalents 3.4mg; vitamin b6 0.2mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 159mg; potassium 125mg; calcium 10.1mg; iron 0.5mg.
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