In article >,
Melba's Jammin' > wrote:

> but what the heck do I do with the frozen chicken wing drummette
> thingies I bought a couple weeks ago? I'm not about to deep fry them,
> so I reckon I'll bake them. Do I thaw them first?
>
> Favorite son arrives tomorrow night and he loves them -- we usually go
> to Hooter's for them, but I wouldn't mind messing with these puppies.
>
> Suggestions are welcome. I'm not interested in anything involving a
> crockpot; I'm looking for something like buffalo wings from a saloon or
> something.
>
> Whaddaya say?

Funny you should ask. The SO is just about to make his famous peanut
chicken wings for a party tonight. He made a double batch last year for
the same party and they were gone within 5 minutes of hitting the table.
They disappeared faster than the sushi, which is surprising for this
crowd. We did NOT make up the title of this recipe.

Nutty Ricky Ricardo Chicken Wings
(from Nuevo Cubano Cooking, by Sue Mullin. Apple Press, 1993)

12 chicken wings or chicken wing drummettes
salt and black pepper to taste
2 tbsp. creamy peanut butter
2 tbsp. soy sauce
1 1/2 tbsp. honey
1/2 tsp. ground cumin
1 clove garlic, minced
1/4 to 1/2 tsp. dried hot red pepper flakes to taste, or 1/2 fresh or
canned jalapeno pepper, seeded and finely minced
3 ox. finely chopped roasted peanuts
3-4 tbsp. finely chopped cilantro

Preheat oven to 400°. In shallow baking pan lined with foil, season
wings or drummettes with salt and pepper. Bake in middle of oven for 30
minutes, until they begin to brown and become crisp. Meanwhile, stir
together peanut butter, soy sauce, honey, cumin, garlic, and pepper
flakes in a small saucepan. Cook over low heat, stirring until smooth.
Brush chickn wings generously with sauce and bake 10-15 more minutes.
Sprinkle wings immediately with chopped peanuts and cilantro and let
cool slightly before serving. Serves 4 as an appetizer.

Cindy

--
C.J. Fuller

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