Crispy Chicken Wings
A quick & easy midweek dinner. Crispy chicken wings served with a creamy thai peanut dipping sauce.
Lunch or Dinner
A recipe fit for a queen! This dish was created for the coronation of Queen Elizabeth II in 1953, when the nation still under rationing restrictions, this dish was considered extravagant. A creamy chicken dish, commonly used as a sandwich filling, can easily be adapted as a chicken salad or served warm with rice.
Chicken Wings Ingredients
- 20 Chicken Wings (raw)
- 2Tbsp Olive Oil
- 2 Tbsp Chicken Spice
- 3 Tsp Garlic Powder
- Salt & Pepper to taste
Thai Peanut Sauce Ingredients
- 1/2 Cups Unsulted Peanut Butter
- 2 Tbsp Soy Sauce
- 2 Tbsp Maple Syrup
- 2 Tbsp Lime Juice
- 2 Tbsp Lalies Chilli & Garlic Sauce (your choice of heat)
- 1/4 Cup Water (or as needed to thin sauce
Step by Step Instructions
STEP 1 – Prepare Chicken Wings
Preheat oven/air fryer to 380 degrees celsius. Place chicken in bowl. Add olive oil, spices and mix. Let it marinade for approx 20 mins – not necessary, but will enhance the flavor.
STEP 2 – Bake wings
Place in air fryer/pre-heated oven, leaving space between wings, so that they can crisp up. Bake for approx 30 minutes, until crisp, shaking the baset about every 10 minutes to crisp up evenly. Check them after about 20 minutes (should reach internal temperature of at least 74 degrees) for doneness, but bake them to your liking. Cool and place on serving dish.
STEP 3 – Prepare Thai Peanut Sauce
Combine chicken, spring onions, apricots, almonds, cilantro and arugula.
Tip – Substitute the apricots with fresh apple, raisins or fresh grapes. For the almonds, you can also use other nuts such as walnuts
STEP 5 – Mix
Add dressing to the bowl and mix it all together. Add salt and pepper to taste.
STEP 6 – Enjoy!
Garnish with additional sliced apricots and roasted almonds if preferred. Serve with fresh bread/bagels or as a refreshing salad on its own!
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