Servings: Makes 4–6 servings
To make dipping sauce: In a medium saucepan over medium-low heat, bring apricot jam to a low simmer, 3 to 5 minutes. Add garlic, chili flakes, and broth. Increase heat to medium and allow mixture to simmer until thickened, about 5 minutes. Add peanut butter, soy sauce, and cilantro. Cook 3 to 5 minutes more, until sauce reaches consistency of a thick dip. Remove from heat; season with salt if desired. Serve warm or at room temperature in a heatproof serving bowl. Garnish with peanuts and extra cilantro.
To make chicken wings: In an electric skillet or large frying pan with a deep-fry thermometer, heat 2 to 3 inches of peanut oil to 375°. Meanwhile, preheat oven to 175° and line a baking sheet with paper towels. Place about 1/3 of chicken wings in oil and fry, turning occasionally, until deep golden brown, 7 to 10 minutes. Place fried chicken wings on prepared baking sheet; sprinkle with salt to taste (about 1/2 teaspoon for 8 wings) and place in oven to keep warm while preparing rest of wings. Remove all from oven, and serve warm with dipping sauce.
From the October 2008 issue of O, The Oprah Magazine
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