Fatalii Pepper & Peanut Chicken Wings

Directions

Pre-Prep For Extra Crispy Wings

1. Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.

Make the Sauce (can be done up to 4 days in advance)

1. Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and fatalii chili peppers and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Make sure you have good ventilation! Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, and stir in the fish sauce and lime juice and zest from 2 limes. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and set aside.

Bring it all home

1. Grill the wings directly over coals over medium heat. Turning every 2 minutes to prevent burning. Remove from heat when internal temp hits 180-200 and set aside to rest in a stainless bowl for 5 minutes while you heat up the sauce.

2. Pour two-thirds of the peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of a lime over the wings then cut the a lime into wedges. Serve the wings with lime wedges and enjoy!