Heat 1" of oil in a large, heavy skillet or wok over high heat until smoking. Lower the heat to medium and fry the wings, turning occasionally until they are crispy golden and cooked through. Drain on paper towels.

 

Meanwhile, combine remaining ingredients, except peanuts in a blender top and purée until smooth and creamy. Stir in the nuts and transfer to a bowl.

 

Place the sauce in the center of an attractive serving plate and surround with the warm, cooked wings.