They’re juicy, they’re crispy, they’re saucy, they might just be the best damn homemade wings you’ll ever eat. If you’ve never made wings at home before I know that it can seem intimidating, but trust me when I say this recipe is truly fool-proof and you’ll become the wing queen or king in no time.
These Thai-inspired peanut chicken wings get baked to crispy perfection right in the oven before getting tossed in a flavorful peanut sauce. Every bite is a delicious combo of sweet, salty, and savory, and I swear you’ll be licking the plate clean.
Serve these babies up on game day with your fav sides, or enjoy a fun weeknight dinner with some veggies! I’ve included a few recipes that would pair well, plus plenty of tips and tricks to get this party started.
Ingredients in these Thai-inspired peanut chicken wings
These easy Thai peanut chicken wings get baked to perfection with the help of a few key ingredients and then tossed in the BEST Thai-inspired peanut sauce. Here’s what you’ll need:
- Chicken wings: you’ll, of course, need chicken wings to make them! I always buy a mix of wings and drumettes.
- Baking powder: coating the chicken wings in a little baking powder is the key to getting nice and crispy skin in the oven and helps the sauce stick.
- Seasonings: you’ll also season the chicken with garlic powder, salt, and pepper.
- For the sauce: this is where things get reaaal good. After the chicken wings bake you’ll toss them in a Thai peanut sauce made with natural creamy peanut butter, lime juice (or rice vinegar), low sodium soy sauce, brown sugar, toasted sesame oil, freshly grated ginger, garlic, salt, and pepper.
- To garnish: I like to top my platter of wings with toasted sesame seeds, fresh sliced scallions, and lime wedges. You could also add fresh cilantro and/or chopped peanuts. Gorgeous!
Can I make them spicy?
I thought you’d never ask. Turn up the heat in that sauce by adding sriracha! This is optional, but I love the hint of spice that it adds.
Baking vs. frying
Yes, there’s a time and place for crispy fried chicken wings, but I’m honestly not a huge fan of frying in my own kitchen. The good news? These Thai chicken wings come out perfectly crispy and juicy after baking in the oven! Oven-baked chicken wings are a bit healthier but still absolutely delicious.
Can I use a different nut butter?
I highly suggest sticking with peanut butter to really get that Thai-inspired peanut sauce flavor. Other nut butters like cashew butter don’t pack as much of a punch so the sauce won’t end up being as flavorful.
How to make Thai peanut chicken wings
- Prep your pan. Start by lining a large baking sheet with tinfoil and placing a wire rack on top. You’ll want to spray the wire rack with a little cooking spray so that the chicken wings don’t stick.
- Prep the wings. Pat the wings dry and add them to a large bowl. In a separate bowl, mix together the baking powder, garlic powder, salt and pepper, then sprinkle the mixture over the chicken wings and rub the spices into the skin of each wing.
- Bake them up. Place the wings meaty skin side up on the wire rack and bake them up. You’ll want to flip them over and bake again until they’re cooked through, then let them cool.
- Make the sauce. Whisk together all of the sauce ingredients in a large bowl.
- Sauce the wings. Finally, add the cooked chicken wings to your bowl of sauce and use tongs to toss until they’re nice and coated. Transfer to a plate or platter, top with the garnishes, and serve!
How do you know when chicken wings are done?
The chicken wings are fully cooked when a meat thermometer reaches 165 degrees F. I know this can be tricky to do with wings because they’re small and have bones, so there are a couple of visual cues you can use, too:
- Look at the skin: if the skin has a golden brown color and is starting to pull away from the bone slightly.
- Check the juices: if you pierce one of the wings with a fork, the juices should run clear (not pink).
What to serve with these chicken wings
These Thai peanut chicken wings make an excellent app, side dish, or main dish! If serving as a main, here are some great recipes to pair with them:
- Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing
- Cashew Crunch Shredded Brussels Sprouts Salad
- My Favorite Coconut Rice
- 30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
- Saucy Stovetop Thai Green Beans
Storing and freezing tips
- To store: store any leftover chicken wings in an airtight container in the refrigerator for up to 3-4 days. I know it’s tempting to reheat them in the microwave, but I highly recommend reheating them in the oven at 350 degrees F for about 5 minutes on each side so they stay crispy and juicy. Bring the chicken wings to room temp before reheating!
- To freeze: let the chicken wings cool completely, then add them to a resealable freezer-friendly bag and freeze for up to 3 months. To reheat, thaw the chicken wings in the refrigerator and then reheat them in the oven at 375 degrees F for about 20 minutes until heated through.
More appetizers you’ll love
- Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip
- Scallion Jalapeño Popper Stuffed Mushrooms
- Bubbly Hot Chicken Enchilada Bean Dip
- Ricotta and Pear Crostini with Salty Pumpkin Seed Pistachio Crunch
- Hot Honey & Basil Pepperoni Pizza Dip
Get all of my appetizer recipes here!
I hope you love these Thai-inspired peanut chicken wings! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Thai-Inspired Peanut Chicken Wings
Ingredients
- 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
- For the 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 dressing
- Salt and freshly ground black pepper, to taste
- To garnish:
- Toasted sesame seeds
- ¼ cup sliced scallions (green part only)
- Lime wedges
Instructions
- Preheat the oven to 425°F. 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 sticking.
- Pat the wings and drumettes dry with a paper towel, then add to a large bowl. In a small bowl, whisk together the baking powder, garlic powder, salt, and pepper. Sprinkle mixture over the chicken and use your hands to rub the spices into the skin of the chicken. Place chicken meaty skin side up on the wire rack. Bake for 25 minutes, then flip chicken and bake until fully cooked through, another 15 to 20 minutes. Allow chicken to cool for at least 5 minutes.
- In a large bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha, brown sugar, sesame oil, ginger and garlic until well combined. Add 1 to 3 tablespoons of warm water to thin the sauce a bit similar to a bbq sauce consistency. Add chicken to the sauce and use tongs to toss until the chicken is fully coated. Transfer to a platter and garnish with toasted sesame seeds, scallions and a squeeze of lime juice.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
My husband has a peanut allergy and I love peanuts. I have found Tahini to be a great substitute for peanut butter. It has always worked for us and is similar in flavor.
Ah this is such a great sub, I am glad these turned out amazing for you!
Cant wait to make this soon for me can i use tofu i never had thai peanut chicken wings before perfect for my after office snacks