Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

    Advertisement

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

528 calories; 32.4 g total fat; 142 mg cholesterol; 963 mg sodium. 22.4 g carbohydrates; 36.2 g protein; Full Nutrition

Reviews (214)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2011
The only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat for about another 10-15 minutes to thicken the sauce (be sure to stir more frequently as the sauce gets thinker). Read More
(106)

Most helpful critical review

Rating: 3 stars
11/14/2012
This was a tough one for me. I was in that group of folks where the sauce just would not thicken. I did add a touch of cornstarch and when that wouldn't work fast enough a touch of flour- and that helped but these did not caramelize for me or get "sticky" as others had described. When I finally served them to my husband who prefers fried wings he was very disappointed that the skin was still soft and fat-like. So I threw the whole pan under the broiler for about 8-10 minutes then flipped for another 8-10 and my husband said "they were saved!" So the broiler thickened the sauce the wings caremelized and darkened and the skin crisped up. So hopefully this helps others that may have had similar issues. Tasted very good in the end- fall apart tender- just took me a lot longer to get there! Read More
(11)
266 Ratings
  • 5 star values: 207
  • 4 star values: 40
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
04/26/2011
The only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat for about another 10-15 minutes to thicken the sauce (be sure to stir more frequently as the sauce gets thinker). Read More
(106)
Rating: 4 stars
04/26/2011
The only reason I am only rating this at 4 stars and not 5 stars is because the sauce is SUPPER SWEET. I am going to play around with the amount of sugar & honey but the overall flavor is great. I ended up using chicken breats (rather than wings). I cut each chicken breasts into 4 pieces and cooked the chicken in the sauce for about 15 minutes. Took the chicken out of the sauce (covered to keep warm) and then cranked up the heat for about another 10-15 minutes to thicken the sauce (be sure to stir more frequently as the sauce gets thinker). Read More
(106)
Rating: 5 stars
04/18/2011
Yummy and sticky. Excellent taste and I kept gong back for more along with everyone else. I made the recipe exactly as written. I did start with frozen chicken wings so I simmered them with the cover on about 50 minutes and without the cover about 40 minutes. I will definitely use this recipe over and over again. Read More
(83)
Advertisement
Rating: 5 stars
05/22/2011
Super good! Thank you Shannon. No peanut butter in this house tahini made a great substitute. Cut sugar by 1/3 - 1/2. Thickened sauce with a bit of cornstarch and baked @ 375 40 minutes covered 20 minutes uncovered. Nothing left. YUM!!! Read More
(68)
Rating: 5 stars
12/18/2011
If I could take a bath in this sauce and then lick it off of my arms and legs.... I totally would.... Read More
(30)
Rating: 5 stars
04/22/2011
If I could give this more stars I would - thank you Shannon!! This was absolutely fantastic!!! No changes needed. This recipe is so much easier than a similar chinese one I have but it doesn't take over 2 hours to bake and turn and I LOVE that I don't have to take the time to marinate!!! We all loved it and I'm making it another time this week - but tonight I'll used boneless thighs. I hope others discover and use this recipe! Read More
(27)
Advertisement
Rating: 5 stars
04/26/2011
Very tasty. The family truly enjoyed these wings. The only thing we were missing is a little crispiness. I think next time I will prepare in the broiler or something. This is a keeper. Thanks so much for sharing. Read More
(24)
Rating: 5 stars
10/23/2011
I made this recipe today and it came out amazing. I used drumsticks instead of wings and chunky peanut butter which worked since the peanuts added the extra crunch. I also used splenda instead of sugar. I simmered them covered for 30 minutes then finished them in the oven for another 30 minutes so they got that golden brown carmelized feel. Great Recipe. (see my picture above- imtanesn) Read More
(23)
Rating: 5 stars
04/22/2011
This was delicious!! My husband and 4 kids (ages 11 9 7 and 3) and I all l.o.v.e.d. it! My husband was leery because he doesn't like "weird" food (peanut butter soy sauce = weird in his book) but he ended up loving it!! It was so disappointing when it was gone! I used 12 drumsticks instead of wings because that's what I had. I made the sauce as written just tripled it to make sure there was enough for the drumsticks (no sesame seeds on hand though). It was so very easy to do and the family's favorite meal in a long time! This will be on a regular rotation! It was very sticky but worth it! We served it with Japanese noodles and sliced bell peppers. I'm going to try the sauce with shrimp or chicken over pasta or rice so we can eat it with a fork and it might be less messy. It was oh so good! Thanks for a fantastic recipe Shannon! Read More
(14)
Rating: 5 stars
06/10/2011
This is a great go-to dish; Ingredients I usually have on hand nothing too exotic. I just dumped everything in the pan checked on it occassionally & it turned out great. Next time I will half the sugar add more garlic and maybe some scallions. Thanks Shannon! Read More
(13)
Rating: 3 stars
11/14/2012
This was a tough one for me. I was in that group of folks where the sauce just would not thicken. I did add a touch of cornstarch and when that wouldn't work fast enough a touch of flour- and that helped but these did not caramelize for me or get "sticky" as others had described. When I finally served them to my husband who prefers fried wings he was very disappointed that the skin was still soft and fat-like. So I threw the whole pan under the broiler for about 8-10 minutes then flipped for another 8-10 and my husband said "they were saved!" So the broiler thickened the sauce the wings caremelized and darkened and the skin crisped up. So hopefully this helps others that may have had similar issues. Tasted very good in the end- fall apart tender- just took me a lot longer to get there! Read More
(11)