Adapted from a recipe in Gourmet Magazine, these savory wings have a Thai twist.

For wings

• 4 lb chicken wings, halved at joint, tips removed if desired
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced

For sauce

• 2 tablespoons natural peanut butter
• 1 tablespoon fresh lime juice
• 3 teaspoons tamari soy sauce
• 1 tablespoon sugar
• 1/4 to 1/2 teaspoon dried hot red pepper
  flakes
• 1/4 teaspoon salt

Make wings: Preheat oven to 500°F. Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes. Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated.

Makes 4 (first-course) servings.