- 4 lb chicken wings, halved at joint, tips removed if desired
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 garlic clove, minced
- 2 tablespoons natural peanut butter
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons Asian fish sauce
- 1 1/2 teaspoons soy sauce
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon dried hot red pepper flakes
- 1/4 teaspoon salt
- Preheat oven to 500°F.
- Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
- Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
- Whisk together sauce ingredients in a large bowl until blended.
- Add wings to sauce and toss until coated.