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Thai-Inspired Peanut Chicken Wings Recipe

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4 from 15 reviews

These Thai-inspired peanut chicken wings feature crispy baked chicken wings and drumettes tossed in a flavorful, creamy peanut sauce with a perfect balance of sweet and savory notes. Baked to juicy perfection in the oven and garnished with toasted sesame seeds, scallions, and lime wedges, they make an irresistible appetizer, side dish, or main meal, ideal for game day or a weeknight dinner.

Ingredients

Chicken Wings

  • 3 ½ to 4 pounds chicken wings and drumettes
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Thai-inspired Peanut Sauce

  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons lime juice or rice vinegar
  • 2 tablespoons low sodium soy sauce or coconut aminos
  • 1 tablespoon sriracha (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1-3 tablespoons warm water, to thin sauce
  • Salt and freshly ground black pepper, to taste

To Garnish

  • Toasted sesame seeds
  • ¼ cup sliced scallions (green part only)
  • Lime wedges

Instructions

  1. Prepare the oven and rack: Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Generously spray the wire rack with nonstick cooking spray to prevent the wings from sticking during baking.
  2. Season the chicken wings: Pat the wings and drumettes dry thoroughly with paper towels to ensure crispiness. In a small bowl, whisk together the baking powder, garlic powder, kosher salt, and freshly ground black pepper. Sprinkle this mixture evenly over the chicken, then use your hands to rub it thoroughly into the skin.
  3. Bake the wings: Arrange the seasoned wings on the prepared wire rack with the meaty skin side facing up. Bake in the preheated oven for 25 minutes. After 25 minutes, flip each wing over and bake for an additional 15 to 20 minutes until the chicken is fully cooked through and the skin is crispy. Let the chicken cool for at least 5 minutes after baking.
  4. Make the peanut sauce: In a large bowl, whisk together the natural creamy peanut butter, lime juice (or rice vinegar), low sodium soy sauce (or coconut aminos), sriracha (if using), brown sugar, toasted sesame oil, freshly grated ginger, and minced garlic until smooth and well combined. Add 1 to 3 tablespoons of warm water gradually to thin out the sauce to a consistency similar to barbecue sauce. Season with salt and freshly ground black pepper to taste.
  5. Toss wings in sauce and garnish: Add the baked wings to the bowl with the peanut sauce. Use tongs to toss the wings gently but thoroughly until each piece is evenly coated with the sauce. Transfer the coated wings to a serving platter. Garnish with toasted sesame seeds, sliced scallions, and a squeeze of fresh lime juice before serving.

Notes

  • For extra crispiness, make sure wings are patted very dry before seasoning.
  • Use baking powder, not baking soda, to achieve a crispy skin texture.
  • The peanut sauce can be adjusted for heat by varying the amount of sriracha or omitting it altogether.
  • Serve with extra lime wedges for added brightness.
  • Store any leftover wings separately from the sauce to maintain crispiness.
  • See the full blog post for additional tips and tricks on making these wings perfectly every time.

Find it online: https://yumntasty.com/thai-inspired-peanut-chicken-wings-recipe/