Rule the gridiron party with a platter of delicious bites. These tasty wings are showered with salty chopped peanuts and crisp green onions over the top of a glossy maple and mustard coating – making them perfect for Super Bowl Sunday. All it takes for these wings to cook is just seven minutes is a presser cooker, then pop them in the oven under the broiler to create a beautiful crunchy exterior.
If you don’t own a pressure cooker and want to make this recipe in the oven only, contact Chef Kathy by email for instructions. email@example.com
¾ cup maple syrup, divided
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons fresh lemon juice
3 pounds of chicken wings, cut into wingettes and/or drumettes
⅓ cup finely chopped roasted and salted peanuts
¼ cup thinly sliced green onions
In a pressure cooker, whisk ½ cup maple syrup, Dijon, soy sauce and lemon juice until thoroughly incorporated. Add the wings and toss to coat well.
Following the pressure cooker manufacturer instructions, cook the wings on high for 7 minutes then use the quick-release method to drop the pressure to normal.
Unlock the pot and remove the wings, cover, and keep warm. Pour the remaining liquid into a 2-cup fat separator. Allow the liquid to sit for 5 minutes for the fat to rise then save the lower 1 cup of defatted liquid. Add the defatted liquid to a clean saucepan over medium heat and whisk in the remaining ¼ cup of maple syrup. Cook until the mixture is reduced to about ¾ cup and is a thick liquid.
Meanwhile, turn the oven broiler on low and preheat. Set a cooling rack on a foil-lined baking tray. Add the wings on the rack and baste with the maple liquid. Place under the broiler and cook until the skin is browned and crisp, turning frequently and basting the wings with the liquid every time you turn them. As they brown, remove them, and keep warm until all the wings are finished. (The wingettes may complete before the drummettes.) Baste the hot wings one more time with the maple liquid and place on a platter. Sprinkle with the chopped peanuts and the green onions before serving. Serves 4-6 people.