These easy Chicken Wings with Thai Peanut Sauce will have you licking your fingers clean! Juicy chicken wings baked until they’re nice and crispy, then smothered in a spicy homemade peanut sauce.
Looking for more chicken wings recipes? Try these Air Fryer Chicken Wings or these BBQ Chicken Wings!
Crispy Chicken Wings with Spicy Peanut Sauce
Classic chicken wings get a nutty, spicy Thai makeover in this easy recipe! The chicken bakes up crispy on the outside and tender on the inside before it’s drenched in an irresistible peanut sauce. Whether you need an easy appetizer to kick off your family dinner or a flavorful snack for Sunday night football, these wings will leave everyone licking their plates.
With one bowl used to season the chicken and another to make the sauce, you won’t have to worry about a mountain of dishes to wash. It takes about 5 minutes total to prepare everything – the oven does most of the work! Making perfect chicken wings has never been more simple.
Is This Wings Recipe Healthy?
These drool-worthy wings are significantly healthier than your typical chicken wings. Since they’re roasted in the oven instead of fried on the stove, they’re cooked with much less oil than their pan-fried counterparts.
Plus, the spicy peanut sauce brings a bunch of protein and fiber to the table without loading your wings up with unwanted carbs. Peanuts are full of vitamins and nutrients, and they can even reduce your risk of diabetes!
What You’ll Need
Let’s jump into the simple ingredients that make these saucy chicken wings possible. Here’s an organized list of the items you’ll need:
For the Chicken Wings
- Chicken Wings: I like to use a combination of drumlettes and wings.
- Oil: This recipe uses a tablespoon each of sesame and canola oil.
- Salt & Pepper: To taste.
- Garlic Powder: For depth of flavor.
For the Spicy Thai Peanut Sauce
- Creamy Peanut Butter: Use your favorite brand.
- Water: It’s important to use hot water so that it can melt the peanut butter.
- Fresh Cilantro: Chopped.
- Unsalted Peanuts: Chopped. If you only have crunchy peanut butter on hand, use that and omit the extra peanuts.
- Rice Wine Vinegar: This nutritious vinegar is known to improve digestion, immunity and heart health. It also adds great flavor!
- Lime Juice: Freshly squeezed is best.
- Tamari Sauce: Or soy sauce.
- Garlic Chili Sauce: To add some heat.
- Fresh Ginger: Minced.
- Optional Garnishes: I like topping off my Thai peanut chicken with diced red pepper, fresh cilantro, diced green onions and more chopped peanuts.
How to Make Baked Chicken Wings with Peanut Sauce
This crowd-pleasing appetizer is convenient enough for the busiest of weeknights. Let me walk you through the process of making it.
Prepare the Wings
- Heat Oven: Preheat the oven to 400°F.
- Rinse & Dry Chicken: Rinse the chicken with filtered water and pat it dry.
- Season: Place the chicken wings into a large bowl. Add sesame oil, canola oil, salt, garlic powder and ground black pepper. Toss the chicken with your hands to make sure every wing is well coated.
- Prep for Baking: Line two baking sheets with tin foil and place a wire rack (or a cooking rack) onto each baking sheet. Line the wings up on the wire rack.
- Bake: Bake the wings for 45-50 minutes, flipping them over halfway through.
Make the Sauce
- Combine Ingredients: While the chicken is cooking, add all of the sauce ingredients to a medium-sized bowl. Whisk until the mixture is smooth. If the sauce is too thick for your liking, add more hot water 1 tablespoon at a time.
- Coat Wings: When the chicken comes out of the oven, place it into a large bowl. Pour the peanut sauce over the wings and toss until all of the wings are well coated.
- Garnish & Serve: Add the garnishes of your choice and enjoy!
Helpful Tips and Tricks
I have a few handy tricks up my sleeve when it comes to putting together these wings. Follow the suggestions detailed below for guaranteed success.
- Bake the Wings on a Wire Rack: I recommend baking your chicken on a wire rack on top of a foil-lined baking sheet. This way, any excess liquid will fall down to the pan, helping your chicken get extra crispy.
- Use Tongs to Flip the Chicken: I encourage you to flip the chicken with tongs so that you don’t have to stick your hands into the oven. If you don’t have tongs, line your oven mitt with foil and use that instead.
- Adjust the Consistency of the Sauce: You may need to thin out your sauce a little after everything is combined. Whisk in 1 tablespoon of hot water at a time until you’re happy with the consistency.
- Add More Heat: I love topping my wings with a drizzle of sriracha sauce to add an extra kick of spice!
Serving Suggestions
Baked chicken wings with peanut sauce make an excellent starter for any meal. There are also tons of other finger foods that go great with them!
- Pair with Avocado Crostini: This Avocado Crostini is a fail-proof partner for your spicy chicken wings. Crunchy Italian bread is topped with a cool and creamy mixture of avocado, tomatoes, basil and more!
- Serve with Pasta: Try following up your wings with this easy Garlic Lemon Pasta. It’s a lovely light dinner that comes together in just 15 minutes!
- Pair with Crispy Zucchini Fries: Chicken and fries are always a super satisfying duo. And you can never go wrong with these Healthy Air Fryer Zucchini Fries!
How to Store and Reheat Leftovers
Once cooled, leftover wings should be stored in an airtight container and kept in the fridge. Enjoy them within 4 days of making them. To reheat your chicken, place the wings on a foil-lined baking sheet and bake them at 350°F until they’re warmed through.
Can I Freeze Thai Peanut Chicken?
If you’d like, you can prepare your wings and peanut sauce ahead of time and store them in separate airtight containers in the freezer. The sauce will last for up to 6 months, and the chicken will last for up to 4. Thaw everything out in the fridge before reheating the chicken and adding the sauce.
While the wings are in the oven, bring the peanut sauce to room temperature. Stir it well and thin it out again if needed. Toss it with the reheated chicken and enjoy!
Print
Baked Chicken Wings with Thai Peanut Sauce
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 35 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
Description
These easy Chicken Wings with Thai Peanut Sauce will have you licking your fingers clean! Juicy chicken wings are seasoned with garlic powder, baked until they’re nice and crispy, then smothered in a spicy homemade peanut sauce.
Ingredients
For the Chicken Wings
- 2 1/2 lbs. chicken wings, drumlettes & wings
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Spicy Peanut Sauce
- 3/4 cup creamy peanut butter
- 1/3 cup + 2 tablespoon hot water
- 1/4 cup diced fresh cilantro
- 1/4 cup chopped peanuts (unsalted)
- 2 tablespoon rice wine vinegar
- 2 tablespoon lime juice
- 2 tablespoon tamari sauce (or soy sauce)
- 1 1/2 tablespoon garlic chili sauce
- 1 tablespoon fresh ginger, minced
- optional garnish: diced red pepper, fresh cilantro, diced green onions, peanuts
Instructions
Prepare the Wings
- Preheat oven to 400°F.
- Rinse chicken with water and pat dry.
- Place chicken in a large bowl, add sesame oil, canola oil, salt, garlic powder, and ground black pepper. Toss chicken with your hands to make sure everything is coated.
- Line two baking sheets with tin foil and place a wire rack (or cooking rack) on each baking sheet. Line the chicken up on the wire rack.
- Bake for 45-50 minutes, flipping the chicken halfway through.
Make the Sauce
- While the chicken is cooking to a medium bowl add, peanut butter, hot water, fresh cilantro, chopped peanuts, rice wine vinegar, lime juice, tamari sauce (or soy sauce), garlic chili sauce, and fresh ginger. Whisk until the mixture is smooth. If the sauce is not to the consistency you like it, add more hot water 1 tablespoon at a time.
- When chicken comes out of the oven. Place in a large bowl, pour the peanut sauce over the wings and toss so all the wings are coated!
- Garnish with diced red pepper, chopped peanuts, green onions, and fresh cilantro.
- NOTE: for more of a kick drizzle with Sriracha sauce (that’s how we like it)
Notes
Makes 30-40 wings.
Storage & Reheating: Once cooled, leftover wings should be stored in an airtight container and kept in the fridge. Enjoy within 4 days. To reheat, place the wings on a foil-lined baking sheet and bake at 350°F until warmed through.
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More Easy Chicken Wing Recipes
Chicken wings are a family favorite of ours, and there are so many easy ways to enjoy them. Take the tasty recipes below for example!
** This post was sponsored by the Texas Peanut Producers Board, as always all opinions are 100% mine. Thank you for supporting the brands that support Joyful Healthy Eats. **
