Indonesian Chicken Wings

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lbs chicken wings
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon light brown sugar, packed
• 1/2 teaspoon salt
• 1 -2 teaspoon red pepper flakes
• 1 1/2 cups fine breadcrumbs
• 3/4 cup roasted peanuts, chopped fine

Recipe

• 1 cut the wings apart at the first joint, separating the "drumstick" from the wing tip and second joint. reserve the tips and second joints for another use.
• 2 beginning at the narrower end of each drumstick, with a sharp knife, cut the tendons and scrape the meat down the bones as far as possible toward the thicker end to make a plump lollipop, or drumstick shape. the bare bone showing makes a neat handle for easier eating.
• 3 in a bowl, whisk together the lime juice, the oil, garlic, brown sugar, red pepper flakes and salt.
• 4 add the chicken wings, tossing them to coat with marinade. let them sit in the refrigerator at least 2 hours and up to 8 hours.
• 5 in a large zip-lock bag, toss together the bread crumbs and peanuts. add 4 or 5 wings at a time to the bag, shaking well to cover the wings with the crumb/peanut mixture. repeat with the rest of the wings.
• 6 bake the wings on a rack in a shallow roasting pan in a preheated 450 oven, turning them once, for 30 minutes, or until they are browned lightly.