Category: Entree

Yield: 3 cups of sauce, 4 pounds of wings

Ingredients:

• 30 g neutral oil, such as grapeseed or canola
• 4 g onion powder
• 3 g smoked paprika
• 2 g cayenne pepper
• 60 g tomato paste
• 200 g Once Again Creamy Peanut Butter, unsweetened
• 113 g soy sauce
• 160 g apple cider vinegar
• 106 g dark brown sugar
• 20 g Worcestershire sauce
• 8 g kosher salt
• 2 gr cracked black pepper
• Water, as needed
• 4 pounds chicken wings, halved at joints, wing tips removed

 

Directions:

• Make the BBQ Sauce: Combine peanut butter, soy sauce, vinegar, brown sugar, Worcestershire sauce, salt and pepper; set aside until ready to use. In a saucepan, heat oil over medium heat. Add onion powder, smoked paprika and cayenne pepper. Bloom for 60-90 seconds.  Add tomato paste and cook for 60 seconds. Add reserved ingredients and let simmer for 5 minutes. Add water as necessary to achieve desired thickness. Use sauce right away or store in the refrigerator for up to 4 days
• Prepare and Bake the Wings: Dry the wings and arrange skin side up on a greased, rack-lined baking sheet. Bake at 425 °F, turning every 20 minutes until wings are crispy and browned and reach an internal temperature of 165 °F. Remove wings from oven and let cool for 5 minutes before tossing with sauce. Serve wings with the leftover sauce on the side.