Peanut Butter Chicken Wings

These wings take their cue from Southeast Asian satay, with a thick peanut butter and curry marinade that clings to the skin and caramelizes under the broiler into a sticky, deeply browned glaze.

The marinade is packed: peanut butter, fresh ginger, garlic, soy sauce, lemon juice, curry powder, and hot sauce all get mixed together and worked into the wings. A full two-hour soak at room temperature lets those flavors penetrate past the surface. The peanut butter does more than flavor here. Its natural oils baste the wings from the inside out during cooking, keeping the meat juicy under the high heat.

Basting with the reserved marinade as they broil builds up layers of that nutty, spiced glaze. The sugars in the peanut butter char slightly, creating crisp, almost lacquered edges.

Chef Tips

• Trim the wing tips before marinating. They burn under the broiler and add nothing but char.
• Turn the wings after 10 minutes and baste the fresh side generously. The second side needs the same treatment as the first.
• Watch closely in the last few minutes. The peanut butter sugars burn fast once the wings are deeply browned.
• These work just as well on a grill. Medium-high heat, indirect if possible, to prevent flare-ups from the peanut oil dripping.

Variations

• Add a tablespoon of coconut milk to the marinade for a creamier, more traditional satay flavor.
• Serve with a quick cucumber relish to cut through the richness.
• Swap chicken wings for drumsticks, increasing the broil time to 25-30 minutes.