In a bowl, combine peanut butter, soy sauce, coconut milk, fish sauce, Cholula Green Chili Hot Sauce, brown sugar, garlic powder, and ginger. Whisk until smooth. Hold refrigerated for service.
Prep
Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
Service
Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
Drain wings and place in a bowl. Toss with 1/4 cup peanut sauce. Drizzle with 1 tablespoon sweet chili sauce. Serve hot.
Chef's Tip!
If desired garnish this dish with sesame seeds, crushed peanuts and slivered scallions.
