From the Los Angeles Times. Servings: 8 to 10.
Ingredients
Zest of 3 Key limes
1/2 cup Key lime juice
1/4 cup water
1 small onion, chopped
2 cloves garlic
1 teaspoon vanilla extract
1 teaspoon grated ginger
2 teaspoons chipotle powder
1 tablespoon plus 1/2teaspoon soy sauce
1 to 4 Thai or serrano chiles, or to taste
2 pounds trimmed chicken wings, cut at the joint and wing tips removed (20 to 24 pieces)
Vegetable oil for frying
Peanut sauce (recipe at right)
1 to 2 teaspoons black sesame seeds
Chopped green onions, for garnish
Directions
Prepare marinade: In a blender, combine the lime zest and juice, water, onion, garlic, vanilla, ginger, chipotle powder, soy sauce and serrano chile. Blend until well pureed.
Place the trimmed wings in a large, sealable plastic bag. Pour over the marinade and eliminate as much air as possible before sealing the bag. Use your hands to massage the marinade through the bag over the wings. Refrigerate at least 4 hours, up to overnight.
Remove wings from marinade, wiping off the excess marinade with paper towels to dry the wings.
Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches.
Heat the oil to maintain a temperature of 350 degrees. Meanwhile, heat the oven to 375 degrees.
Fry the wings, in batches, until the meat is firm and opaque, and the skin is crisp and a rich golden-brown, about 5 to 7 minutes.
Remove the wings to a large rack on a baking sheet, spacing them at least 1 inch apart from each other. Continue until all the wings are fried.
Brush each wing on one side with a light coating of peanut sauce. Place the wings in the oven for about 3 minutes to bake the sauce onto the wings. Remove the wings from the oven and flip them over, brushing the other side with a light coating of peanut sauce. Sprinkle over the sesame seeds and bake again for about 3 minutes.
Remove from heat and allow to cool just slightly (enough so they can be handled). Meanwhile, thin the remaining sauce if desired with a little extra canola oil, then pour it into a small bowl and garnish with the chopped green onion.
Remove the wings to a plate or platter and serve immediately, with extra peanut sauce on the side.
