With the Super Bowl and virtual watch parties around the corner, it's appetizer season, which means wings for many people. Whether you go up for drum or flats, you'll love my sticky spicy peanut butter chicken wings. And in case you're wondering, they do not taste like peanut butter and jelly chicken wings. They're crispy oven-baked wings in a Thai-style peanut sauce that's the perfect balance of spicy, sweet, and savory. And if you're looking for tips on how to make crispy chicken wings in the oven, I've got that covered here, too. Let's get into this easy appetizer recipe, shall we?
Easy Watch Party Appetizer Ideas
Sauce for chicken wings is optional but an easy way to add flavor and spice things up while you're cooking at home. This Thai-inspired chicken wing sauce incorporates familiar flavors that you probably already have in your pantry into something you'll want to make again and again. Serve it with carrot sticks and celery and you'll have no need to hit up your local wing spot anymore. You can also enjoy baked chicken wings with peanut butter sauce as a main dish and just add the sides of your choice for an easy dinner idea.
Sticky Spicy Peanut Chicken Wing Sauce
The sauce for these crispy chicken wings mimics the flavor of a chicken satay sauce. Unsurprisingly, it has a peanut butter base. Here's what else is in it.
- Creamy Peanut Butter (You can use crunchy instead, if you really want.)
- Ground Ginger
- Honey or Sugar
- Sriracha (Your favorite hot sauce would also work in a pinch.)
- Soy Sauce
- White Vinegar
I originally developed this peanut wing sauce for a simple chicken & veggie stir fry and thought This would probably be great on wings. And it is! Keep scrolling for the printable full recipe card below.
More Asian-Inspired Recipes
- Chicken & Veggie Stir Fry with Special Sauce
- Coconut Lime Shrimp & Plantain Bowl
- Shrimp & Broccoli Stir Fry
Tips for Crispy Chicken Wings in the Oven
Have you ever made crispy oven baked chicken wings? If not, you'll be pleased to know just how simple it is to pull off golden, perfectly crispy wings with no frying involved. Stand back--not because of grease pops but because I'm about to blow your mind. Here are my tips for baking chicken wings with excellent results.
- Pat chicken wings dry before seasoning and adding oil. Excess moisture on the skin creates steam, which counteracts the crisping process.
- Use a quality olive oil or other oil with a high enough smoke point to bake your chicken wings at 400 degrees. Olive oil's smoke point is between 375 and 405 degrees.
- Space the wings out on the pan. Crowding creates steam. Again, steam does not make for crispy chicken wings.
- Speaking of the pan, be sure to use a nonstick pan and/or nonstick spray. You don't want any of your crispy deliciousness stuck to the pan once you're done, right? Here's the pan I use.
Thai Peanut Sauced Chicken Wings Video
This recipe is so delicious and easy but, as always, if you have any questions at all, just leave me a comment below. And sharing is caring so be sure to pin these Thai-style peanut chicken wings on Pinterest. Thanks for reading!
How to Make Sticky Spicy Peanut Butter Chicken Wings
Crispy oven-baked chicken wings sauced in a sticky, Thai-style peanut butter sauce with sweet, spicy, and savory flavors
- 2 pounds chicken wing pieces (drums and flats)
- sea salt to taste
- black pepper to taste
- olive oil
- 3 heaping tablespoons peanut butter
- 3 teaspoons soy sauce
- 3 teaspoons sugar or honey
- 1 ½ tablespoon white vinegar
- ½ teaspoon ground ginger
- Sriracha or other hot sauce to taste
- green onion optional garnish
Preheat oven to 400 degrees. Remove wings from packaging and pat dry.
Transfer wings to a baking sheet, season with sea salt and black pepper, then drizzle with olive oil. Using a spoon or your hands toss wings to evenly coat with oil and seasonings.
Place pan in oven to bake for about 45 minutes or until skin is crispy and golden brown. Internal temperature should reach 165 degree Fahrenheit.
Meanwhile mix together peanut butter, soy sauce, sugar, vinegar, ground ginger, and sriracha until uniform. The sauce should be less glossy and slightly darker in color with a smooth texture.
Add baked wings to a large bowl and drop in sauce by spoonfuls. Gently toss wings in sauce using a large spoon until evenly coated. Garnish with chopped green onion, if desired.