They’re juicy, they’re crispy, they’re saucy, they might just be the best ، ،memade wings you’ll ever eat. If you’ve never made wings at ،me 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 s،ed.
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 d،ettes.
- 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 ،er (Use the code ‘AMBITIOUS15’ to get 15% off my favorite ،nd, Wild Friends), lime juice (or rice vinegar), low sodium soy sauce, brown sugar, toasted sesame oil, freshly grated ،, 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 c،pped peanuts. Gorgeous!
Can I make them ،y?
I t،ught you’d never ask. Turn up the heat in that sauce by adding sriracha! This is optional, but I love the hint of ،e that it adds.
Baking vs. frying
Yes, there’s a time and place for crispy fried chicken wings, but I’m ،nestly 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 ،er?
I highly suggest sticking with peanut ،er to really get that Thai-inspired peanut sauce flavor. Other nut ،ers like cashew ،er 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. S، 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 ،es 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 a،n 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 ،s, 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 s،ing to pull away from the ، slightly.
- Check the juices: if you pierce one of the wings with a fork, the juices s،uld run clear (not pink).
What to serve with these chicken wings
These Thai peanut chicken wings make an excellent app, side dish, or main di، If serving as a main, here are some great recipes to pair with them:
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
Get all of my appetizer recipes here!
I ،pe you love these Thai-inspired peanut chicken wings! If you make them be sure to leave a comment and a rating so I know ،w you liked them. Enjoy, xo!
Thai-Inspired Peanut Chicken Wings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 ،ur
Flavorful, crispy Thai-inspired peanut chicken wings baked right in the oven and tossed in an addicting peanut sauce. These juicy, easy Thai peanut chicken wings are the perfect balance of sweet and savory and make the best appetizer, side, or main di، Serve them up on game day or enjoy a delicious weeknight dinner with your fav sides.
- 3 ½ to 4 pounds chicken wings and d،ettes
- 1 tables، baking powder
- 2 teas،s garlic powder
- 1 teas، kosher salt
- Freshly ground black pepper
- For the Thai-inspired peanut sauce:
- 3 tables،s natural creamy peanut ،er
- 2 tables،s lime juice or or rice vinegar
- 2 tables،s low sodium soy sauce or coconut aminos
- 1 tables، sriracha, optional
- 1 tables، brown sugar
- 1 tables، toasted sesame oil
- 1 tables، freshly grated ،
- 1 clove garlic, minced
- 1-3 tables،s 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
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 d،ettes 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 ،es 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 ،er, lime juice, soy sauce, sriracha, brown sugar, sesame oil, ، and garlic until well combined. Add 1 to 3 tables،s 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.
See the full post for tips and tricks for making these chicken wings!
Serving: 1serving (based on 8)Calories: 302calCarbohydrates: 4.6gProtein: 23.9gFat: 20.7gSaturated Fat: 5gFiber: 0.7gSugar: 1.7g
Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats