Virginia Willis Blog

Peanut Powder Chicken Wings for GameDay

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Go Dawgs!

I was in LA earlier this week shooting videos for my new line of meal kits with Chef’d. I had a great time and while I was waiting at the airport I learned that Georgia was ranked #1 in the College Football Playoffs poll. Woo-hoo! Now, being a Dawg fan can be tough. We brace for disappointment, but it seems Coach Smart is turning things around. However, instead of getting ahead of ourselves and thinking about playing Alabama in the SEC championship in December, I think we need to focus on the next game which is the South Carolina gamecocks. So, today, I am sharing with you a great gameday recipe for Peanut Powder Gamecock Chicken Wings.

Peanut Powder Wings on

White Oak Pastures

A few weeks ago I cooked dinner at White Oak Pastures with some folks visiting South Georgia to see the peanut harvest with the National Peanut Board. Lordy mercy was it hot! But, the guests had a great time and I did, too. (Big thanks to Cynthia Graubart for all her help.) I love the Harris family and the work that they do at White Oak Pastures. It was so exciting to share that experience with people. I am very proud to be from Georgia; some visitors had never been to the South and most had never seen anything like White Oak Pastures.

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Georgia Peanuts

Will doesn’t grow peanuts, but he’s smack dab in the middle of peanut country. Peanut production in Georgia is concentrated in the flat Coastal Plain in the lower half of the state. And, we’re not just number one in football — Georgia is the number-one peanut-producing state in the US. The sandy soil and subtropical climate of Georgia are ideal for producing peanuts.

One of the big hits of the night were these delicious and additive wings. Will’s pastured poultry is incredible and the secret ingredient to amping up the flavor is peanut powder! Peanut powder is essentially powdered peanuts that have been pressed to remove much of the oil and fats. It can be reconstituted in water to make a spread or peanut butter. It’s also widely used by athletes in protein shakes. It’s become a pantry staple in our house, and I really like using it as a flavor boosting ingredient, as with these gamecock chicken wings.

Peanut Powder Wings on

Peanut = Umami

Peanut powder is a great flavor booster and high in umami. The word umami means “yummy” or “delicious” in Japanese. It’s also known as the “fifth taste” and is sometimes described as “savory” to go along with sour, salty, bitter, and sweet. That savoriness comes from the presence of glutamate, amino acids which occur naturally in food. While most often associated with soy sauce, bacon, and other processed ingredients, umami also occurs naturally in whole foods. Think of the meaty flavor of mushrooms, the richly vegetal flavor of winter greens, the natural saltiness of a tomato — and the earthiness of peanuts. Whole peanuts are high in umami and peanut powder packs a double whammy.

I hope you enjoy these Peanut Powder Gamecock Chicken Wings — they can be fried or broiled and are super flavorful, either way. However you choose to make them, they do taste best with victory! Let me know what you think. And, Go Dawgs! Sic ’em!

Bon Appétit, Y’all!

Virginia Willis

Peanut Powder Wings on
Peanut Powder Wings on

Peanut Powder Chicken Wings

Makes about 24

Prep Time 1 hour 10 minutes
10 minutes
1 hour 20 minutes
Servings 24 pieces
Author virginiawillis


  • 3 pounds chicken wings
  • 1 teaspoon Madras or spicy curry powder
  • ½ teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon garlic powder
  • ½ cup plain low-fat Greek-style yogurt
  • 3 tablespoons peach preserves
  • ¼ teaspoon hot sauce or to taste
  • 1 cup dried peanut powder
  • Canola oil for frying
  • Cilantro sprigs for garnish
  • Coarse kosher salt and freshly ground black pepper


In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.

Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving.

Line a rimmed baking sheet with paper towels. Remove the marinated wings from the refrigerator and let come to room temperature. Add peanut powder and toss to coat. Heads up -- It won’t be breaded as for fried chicken. The peanut powder almost melts into the wings.

For frying: Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350°F. Carefully add the wings to the oil, a few pieces at a time. Cook until golden brown and crispy, 8 to 10 minutes. Serve immediately.

For broiling: Place wings on broiler pan. Broil 10 minutes, turn over and broil another 10 minutes or until juices run clear. Remove wings from oven and serve immediately.

Photos courtesy of the National Peanut Board.

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Copyright © 2017 Virginia Willis Culinary Enterprises, Inc.

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