Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Finger licking wings without the mess! Line your baking pan with nonstick foil for these delicious chicken wings that lift right off the pan without sticking. When you're done, just toss the foil for a quick and easy cleanup.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.

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  • Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.

  • Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.

  • Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.

  • Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

REYNOLDS KITCHENS TIP:

* To line pan: turn pan upside down and press a sheet of foil around it. Remove foil, flip pan over, and drop foil inside. Crimp the edges and you're ready to cook! Make sure that the nonstick (dull) side is facing down toward the pan when pressing foil around the pan. The non-stick side of the foil liner will be facing up toward the food when dropped inside the pan.

Nutrition Facts

156 calories; protein 10.1g; carbohydrates 6.5g; fat 10.8g; cholesterol 15.6mg; sodium 224.6mg. Full Nutrition
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