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253-365 General Tao Chicken Wings by elsie.hui

Just in time for tailgate season comes this delicious recipe for spicy peanut-butter wings. I first encountered these years ago at Chetty’s Pub on the campus of Adventures on the Gorge, then over-indulged on them again last week after a day of whitewater rafting the New River. If you ever get that way (and I highly recommend you do, because a whitewater-smallmouth adventure there is a blast), make sure you plan your trip to stay on a Monday night, which is wing night at Chetty’s. Monday is Friday for the guides, and things can get pretty wild. Plus, all their wings are great. While this recipe isn’t Chetty’s original, it’s a close approximation.

Spicy Peanut Wings

2 lbs. chicken wings
2 Tbsp. canola oil
Kosher salt

For the sauce:
½ cup creamy peanut butter
Juice of one lemon
1 Tbsp. soy sauce
1-2 tsp. red pepper flakes

1. Preheat the oven to 450 degrees. In a large bowl, toss the chicken wings with canola oil. Transfer wings to a baking rack set inside a sheet pan, arranging wings so they do not touch. Sprinkle the wings with a pinch or two of kosher salt. Bake wings for 45 minutes, rotating pan halfway through.

2. Meanwhile, whisk together the sauce ingredients in a large bowl. If the sauce seems too thick, add a splash or two of hot water, but don’t let it get too thin. You want it to stick to the wings.

3. When the wings are done, transfer them to the bowl with the sauce and toss to cover.