Peanut Butter & Marmite Wings
Peanut Butter & Marmite Wings
Ingredients
For the Wings
- 2 pounds chicken wings, pat dried
- 1/4 cup corn flour
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1 tablespoon Marmite
- 1 tablespoon creamy peanut butter
- 1 teaspoon Sriracha, or to taste
- 2 tablespoons water
For Garnish
- 2 spring onions, chopped
Instructions
- 1
Place the pat-dried chicken wings into a large mixing bowl. Sprinkle the corn flour over the wings and toss thoroughly to ensure each wing is evenly coated.
⏱️ 5 min
- 2
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the fryer. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350
- 3
Deep-fry the chicken wings for 8-10 minutes per batch, or until they are golden brown, crispy, and cooked through. Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min
- 4
While the wings are frying, prepare the sauce. In a separate medium bowl, combine the Marmite, creamy peanut butter, and Sriracha. Add the water and whisk until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min
- 5
Pour the mixed sauce into a small saucepan. Heat the sauce over medium-low heat for 2-3 minutes, stirring constantly, until it is warm and slightly thinned. Do not boil.
⏱️ 3 min
- 6
Transfer the freshly fried chicken wings to a clean large mixing bowl. Pour the warm sauce over the wings and toss gently but thoroughly, ensuring all the wings are evenly coated.
⏱️ 2 min
- 7
Plate the sauced wings immediately. Garnish generously with chopped spring onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter & Marmite Wings
For the Wings
- 2 pounds chicken wings, pat dried
- 1/4 cup corn flour
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1 tablespoon Marmite
- 1 tablespoon creamy peanut butter
- 1 teaspoon Sriracha, or to taste
- 2 tablespoons water
For Garnish
- 2 spring onions, chopped
Instructions
- 1
Place the pat-dried chicken wings into a large mixing bowl. Sprinkle the corn flour over the wings and toss thoroughly to ensure each wing is evenly coated.
⏱️ 5 min - 2
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated chicken wings into the hot oil, ensuring not to overcrowd the fryer. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350 - 3
Deep-fry the chicken wings for 8-10 minutes per batch, or until they are golden brown, crispy, and cooked through. Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min - 4
While the wings are frying, prepare the sauce. In a separate medium bowl, combine the Marmite, creamy peanut butter, and Sriracha. Add the water and whisk until all ingredients are well combined and the sauce is smooth.
⏱️ 3 min - 5
Pour the mixed sauce into a small saucepan. Heat the sauce over medium-low heat for 2-3 minutes, stirring constantly, until it is warm and slightly thinned. Do not boil.
⏱️ 3 min - 6
Transfer the freshly fried chicken wings to a clean large mixing bowl. Pour the warm sauce over the wings and toss gently but thoroughly, ensuring all the wings are evenly coated.
⏱️ 2 min - 7
Plate the sauced wings immediately. Garnish generously with chopped spring onions before serving.
⏱️ 2 min