These savory Dragon Wings won't have you breathing fire... just craving more!
Plump, juicy chicken wings are skewered whole and bathed in a salty-sweet Kecap Manis marinade. Next, a quick dip in coconut milk and then onto the BBQ.
When your Dragon Wings are grilled to perfection and ready to serve, lace them with Spicy Peanut Sauce and sprinkle generously with sesame seeds.
Dragon Wings present beautifully and the taste is absolutely sublime. Leaving them on the kabob stick will save sticky fingers, too!
Serve as a main course with Jasmine rice and sauteed Snow peas... or serve as an Appetizer.
Dragon Wings are simply YUMMY no matter how you serve them!
Plump, juicy chicken wings are skewered whole and bathed in a salty-sweet Kecap Manis marinade. Next, a quick dip in coconut milk and then onto the BBQ.
When your Dragon Wings are grilled to perfection and ready to serve, lace them with Spicy Peanut Sauce and sprinkle generously with sesame seeds.
Dragon Wings present beautifully and the taste is absolutely sublime. Leaving them on the kabob stick will save sticky fingers, too!
Serve as a main course with Jasmine rice and sauteed Snow peas... or serve as an Appetizer.
Dragon Wings are simply YUMMY no matter how you serve them!
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Signing UpStep 1: Ingredients for Spicy Peanut Sauce
This sauce requires resting time, so you'll make this first.
Spicy Peanut Sauce:
1/2 C Peanut Butter
3-4 T Soy Sauce
2 T Honey
1 T Olive Oil
1 t Sesame Oil
2 t Thai Chile Paste or canned Chipotle Chiles - seeds removed- minced
1-2 T MILD Molasses*
1-2 T Water
1 T Lime juice
1 t Chile Powder
1 t minced Garlic
1/2 t Cinnamon
1/4 t Paprika
Combine all of the ingredients in a bowl and mix well with a fork.
Start with the lesser amount of Soy, Water & Molasses.
If you prefer less "heat", add just 1 t of minced Chipotle chiles to begin with. If you want more heat, add more minced Chipotles to taste.
Let the sauce rest for an hour or so giving the ingredients a chance to meld together and mature. Then you can taste the sauce and adjust it as desired with more soy, water, molasses, chiles, etc.
Cover the sauce with plastic wrap and set it aside until serving your Dragon Wings. It tastes it's best at room temperature.
*There's a HUGE difference in the taste of mild and full-flavor molasses. If you insist on using full-flavor molasses, you'll need to adjust/increase the soy in this recipe and you still might not get the same taste. I personally don't recommend it.
Spicy Peanut Sauce:
1/2 C Peanut Butter
3-4 T Soy Sauce
2 T Honey
1 T Olive Oil
1 t Sesame Oil
2 t Thai Chile Paste or canned Chipotle Chiles - seeds removed- minced
1-2 T MILD Molasses*
1-2 T Water
1 T Lime juice
1 t Chile Powder
1 t minced Garlic
1/2 t Cinnamon
1/4 t Paprika
Combine all of the ingredients in a bowl and mix well with a fork.
Start with the lesser amount of Soy, Water & Molasses.
If you prefer less "heat", add just 1 t of minced Chipotle chiles to begin with. If you want more heat, add more minced Chipotles to taste.
Let the sauce rest for an hour or so giving the ingredients a chance to meld together and mature. Then you can taste the sauce and adjust it as desired with more soy, water, molasses, chiles, etc.
Cover the sauce with plastic wrap and set it aside until serving your Dragon Wings. It tastes it's best at room temperature.
*There's a HUGE difference in the taste of mild and full-flavor molasses. If you insist on using full-flavor molasses, you'll need to adjust/increase the soy in this recipe and you still might not get the same taste. I personally don't recommend it.
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I need to take lessons from you! ;-D
lol... the waiting is awful!!!!!!!!!!!!!!!!!!!!!!!!!!1
Thanks and (((hugs)))
M, too! ;-)
My recipe/version of Kecap Manis is SO easy. You can adjust the flavor depending on if you like it more sweet or more salty.
Where did you get the images "dragg.jpg" and "draggg.jpg"? They look really old, and I'm curious as to who Keith is.
L
Keith Mallet is an Artist. His website can be found at www.keithmallet.com....
and I just happen to own a pair of his famous placemats.
Thanks for asking. ;-)
Thanks for filling me in on Keith, I think it is the place mats that make the food look like it's in an old recipe book or something.
L
You really nailed it with your Babyback cupcakes... an honest, quality, triple-play recipe that is deserving of votes in all 3 of the contests you entered.
I'll be making them for my next BBQ Party... if it ever warms up here.
(Boy, do I look silly!;-) Thanks again... your support is greatly appreciated!