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- 2 lbs chicken wings - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - 1 tablespoon vegetable oil I use chicken wings because they are juicy and perfect for baking. You can choose fresh or frozen wings. Just remember to thaw them if using frozen. - 1/2 cup creamy peanut butter - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon Sriracha sauce (adjust for spice) - 1 tablespoon lime juice - 1 tablespoon sesame oil - 1/4 cup water (to adjust consistency) This sauce is the star of the dish. It has a mix of sweet, salty, and spicy flavors. Adjust the Sriracha if you like it milder or hotter. - Chopped cilantro - Crushed peanuts Garnishes add color and crunch. Cilantro gives freshness, while crushed peanuts add texture. You can skip them, but they really elevate the wings. {{ingredient_image_1}} Start by gathering your chicken wings. Use 2 pounds for this recipe. In a large bowl, mix garlic powder, ginger powder, salt, and pepper. Add 1 tablespoon of vegetable oil to the wings. Toss the wings well so they are fully coated. This will help the seasonings stick and add flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Spread the wings on the baking sheet in a single layer. Bake them for 35-40 minutes. Flip the wings halfway through to ensure they cook evenly. They should become crispy and golden. While the wings bake, make the spicy Thai peanut sauce. In a mixing bowl, combine ½ cup of creamy peanut butter, ¼ cup of low sodium soy sauce, and 2 tablespoons of honey or maple syrup. Add 1 tablespoon of rice vinegar, 1 tablespoon of Sriracha sauce, and 1 tablespoon of lime juice. Mix in 1 tablespoon of sesame oil. Whisk until smooth. If needed, add ¼ cup of water to reach your preferred sauce thickness. Once the wings are done baking, transfer them to a large mixing bowl. Pour the spicy Thai peanut sauce over the wings. Toss the wings gently to ensure every one is coated well. This step is key for flavor. If you want extra flavor, return the coated wings to the oven for 5-10 minutes. This will set the sauce nicely. When ready to serve, place the wings on a platter. Garnish with chopped cilantro and crushed peanuts for a crunchy finish. Enjoy your finger-licking good meal! To get your wings extra crispy, use a few key methods. First, pat the wings dry with paper towels. This removes moisture and helps them crisp. Next, coat them lightly with vegetable oil. This adds flavor and aids in browning. Bake the wings on a wire rack set over a baking sheet. This allows hot air to circulate around the wings, making them crispier. Flip them halfway through cooking for even crispiness. If you want to change the heat, adjust the Sriracha in the sauce. Start with one tablespoon for a good kick. If you prefer it milder, cut back to half a tablespoon. You can also add more honey or maple syrup to balance the heat. For heat lovers, try adding minced fresh chili peppers or a dash of cayenne pepper to the sauce. You can prepare these wings ahead of time. Season the wings and store them in the fridge for up to 24 hours before cooking. You can also make the spicy Thai peanut sauce in advance. Store it in an airtight container in the fridge for up to a week. When ready to serve, simply bake the wings and toss them in the sauce. If you bake them a little longer, they’ll be even tastier! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh garlic and ginger instead of powders. Fresh ingredients can elevate the dish significantly. Adjust the Spice Level: If you prefer milder wings, reduce the amount of Sriracha in the sauce or omit it altogether. You can always serve extra on the side! Marinate for Extra Flavor: For deeper flavor, marinate the wings in the seasoning and a bit of the peanut sauce for a couple of hours or overnight before baking. Experiment with Garnishes: Besides cilantro and crushed peanuts, try adding sliced green onions or sesame seeds for additional texture and flavor. {{image_2}} You can switch up the sauce for new flavors. Try a sweet chili sauce for a milder option. A teriyaki glaze adds a nice touch of sweetness. If you love heat, a hot sauce blend works great too. Experiment with different nut butters for a unique twist. Sunflower seed butter is a tasty nut-free choice. You don’t have to use chicken wings for this recipe. Chicken drumsticks are a great alternative. They have a similar taste and texture. You can also try boneless chicken thighs if you prefer less mess. For a lighter option, use cauliflower wings. They soak up the sauce nicely and taste amazing. You can grill the wings for a smoky flavor. Preheat your grill and cook them for about 20 minutes. Just make sure to flip them to avoid burning. Frying gives you an extra crispy texture. Heat oil to 350°F (175°C) and fry for 8-10 minutes. Both methods are delicious, so choose what you like best! After you enjoy your wings, let them cool down. Place any leftovers in an airtight container. Store them in the fridge. They stay fresh for up to three days. To keep the wings crispy, try to store the sauce separately. To reheat wings, a quick bake works best. Preheat your oven to 350°F (175°C). Spread wings on a baking sheet. Bake for about 10-15 minutes. This method helps keep the wings crispy. You can also use a microwave. Just cover the wings with a damp paper towel. Heat in short bursts of 30 seconds. Check often to avoid overcooking. If you want to save wings for later, freezing is a great option. First, let the wings cool completely. Then, place them on a baking sheet in a single layer. Freeze for about one hour. This way, they won’t stick together. After freezing, transfer them to a freezer bag. Remove as much air as possible. They can stay frozen for up to three months. When ready to eat, thaw in the fridge overnight before reheating. To make wings less spicy, you can adjust the Sriracha in the sauce. Start with half a tablespoon of Sriracha. You can also add more peanut butter or honey. This will help balance the heat. If you want, serve a cooling dip like yogurt or sour cream on the side. Yes, you can use frozen wings. Just remember to thaw them first. Place them in the fridge overnight or run them under cold water. Thawed wings will cook better and get crispier in the oven. Spicy Thai Peanut Wings pair well with many sides. Here are a few ideas: - Fresh veggies like carrots and celery - A light salad with lime dressing - Steamed rice or jasmine rice - Cold drinks like iced tea or lemonade These sides will balance the heat and add freshness to your meal. The wings last about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. Reheat them in the oven for the best taste and texture. You learned how to make crispy chicken wings with spicy Thai peanut sauce. We covered ingredients, step-by-step cooking, and tips for success. You also found ways to customize your wings and store leftovers. Use these tips to create a dish that is both fun and delicious. Enjoy your cooking, share your meals, and impress your friends! Cooking can be simple and joyful when you follow these steps.

Spicy Thai Peanut Wings

Crispy chicken wings coated in a spicy Thai peanut sauce, perfect for parties or game day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Thai
Servings 4

Ingredients
  

  • 2 lbs chicken wings
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
  • 1 tablespoon vegetable oil
  • 0.5 cup creamy peanut butter
  • 0.25 cup soy sauce (low sodium)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 0.25 cup water
  • for garnish chopped cilantro and crushed peanuts

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil for easy cleanup.
  • In a large bowl, combine the chicken wings with garlic powder, ginger powder, salt, and pepper. Drizzle with vegetable oil and toss to coat the wings evenly.
  • Spread the wings in a single layer on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until they are crispy and golden.
  • While the wings are baking, in a mixing bowl, combine the peanut butter, soy sauce, honey, rice vinegar, Sriracha, lime juice, sesame oil, and whisk until smooth. Add water gradually to achieve your desired sauce consistency.
  • Once the wings are done baking, transfer them into a large mixing bowl, pour the spicy Thai peanut sauce over them, and toss to ensure every wing is well coated.
  • For extra flavor, return the coated wings to the oven for an additional 5-10 minutes to set the sauce.
  • Transfer the wings to a serving platter, garnish with chopped cilantro and crushed peanuts for a crunchy finish.

Notes

Adjust the Sriracha sauce for desired spice level.
Keyword peanut sauce, spicy, Thai, wings