Thai Peanut Chicken Wings

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Los Angeles Times

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Ingredients

1 cup creamy peanut butter, preferably Skippy

1/4 cup plus 2 tablespoons brown sugar, sifted to remove any lumps, plus extra to taste

2 tablespoons canola oil, more as needed to thin the sauce

2 tablespoons toasted sesame oil, more to taste

1 tablespoon Key lime juice, more to taste

1/4 teaspoon salt, more to taste

1/4 teaspoon chipotle powder, more to taste

Marinated wings

Vegetable oil for frying

1 to 2 teaspoons black sesame seeds

Chopped green onions, for garnish

Zest of 3 Key limes

1/2 cup Key lime juice

1/4 cup water

1 small onion, chopped

2 cloves garlic

1 teaspoon vanilla extract

1 teaspoon grated ginger

2 teaspoons chipotle powder

1 tablespoon plus 1/2 teaspoon soy sauce

1 to 4 Thai or serrano chiles, or to taste

2 pounds trimmed chicken wings, cut at the joint and wing tips removed (20 to 24 pieces)

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