Thai Peanut Chicken Wings
The idea of cooking Thai-inspired food may seem daunting at first, but this five-ingredient recipe and a slow cooker will change all of that. Sure, you could make your own peanut sauce, but how far did extra credit get you in high school?
- 3 Pounds chicken wings
- 1 bottle (13.5 ounces) Thai peanut sauce or 13 ounces homemade peanut sauce
- 3 Tablespoons reduced-sodium soy sauce
- 1 Teaspoon grated fresh ginger
- 1 garlic clove minced
Calories Per Serving452
Folate equivalent (total)25µg6%
- ½ cup creamy peanut butter
- ½ cup hot water
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- Nonstick cooking spray
- 12 chicken wings (about 2 1/2 pounds total)
- Lime wedges
- Chopped peanuts
In a bowl combine the first 5 ingredients through soy sauce.
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray set pan aside.
Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Arrange chicken wing pieces, skin sides up, in a single layer in the prepared baking pan. Bake about 40 minutes or until chicken is no longer pink. Drain off fat.
Pour sauce over chicken wings toss gently to coat. Rearrange wings in a single layer. Bake about 5 minutes more or until glazed.
To serve, transfer chicken wings to a serving platter. Spoon sauce from pan over wings. Serve with lime wedges sprinkle with chopped peanuts.
Marinade for Thai Chicken Wings
These baked Thai chicken wings are flavoured with a delicious mix of seasonings and are served with a scrumptious Thai peanut sauce that is so completely addictive!
The chicken wing marinade is based on my favourite recipe for chicken satay. It's such a delicious combination of spices and sauces to use on chicken and so easy and quick to prepare.
Spices such as ground coriander and cumin are used along with some fresh lime juice, soya sauce and what I think is the magical ingredient in this marinade, fish sauce. Below is a list of ingredients you'll need to make this Thai chicken marinade.
- Black pepper
- Ground coriander
- Ground cumin
- Garlic cloves
- Fish sauce
- Soya sauce
- Lime juice
To make the marinade simply whisk the ingredients in a bowl and set aside. You'll need to bake the chicken wings partway through before coating them with the marinade and returning them to the oven.
The smell of the wings alone while these are baking up in your oven will make your mouth water in anticipation, it's so good!
How to Make Thai Chicken Wings &ndash the Recipe Method
Preheat the Oven. Preheat oven to 425 degrees. Set it on broil if you have that option.
Season the Wings. For the wings, clean and pat them dry. Season them with salt, pepper and chili powder.
Bake the Wings. Set onto a lightly oiled baking sheet and cook for 45-50 minutes, flipping once about half way through. Keep an eye on them to make sure the skins get nice and crispy.
For the Thai Peanut Sauce. While the wings are cooking, make your sauce! Start by adding the chopped Thai peppers, garlic and peanuts to a food processor and process to form a paste. OR! If you&rsquore like me, use your molcajete and do it by hand.
Cook the Paste. Scoop the paste into a small sauce pot and add a teaspoon of oil. Heat to medium and cook the paste about 5 minutes, stirring often.
Seasonings. Add chicken stock, soy sauce and fish sauce. Stir and reduce heat to low and allow to simmer.
Optional Peanut Butter. At this point, you can add in some peanut butter, if desired. The sauce will be fairly thin and that is OK, but you might want it thicker. In that case, add the peanut butter and swirl to incorporate.
Simmer. Simmer about 5 minutes.
Lime Juice. Remove from heat and squeeze in a bit of lime juice. Stir.
Toss and Serve. When the wings are done, toss them with the Thai chili-peanut sauce to coat them. Serve wings with crushed peanuts and some lime wedges, maybe some spicy red pepper flakes.
Boom! Done! Easy enough, isn&rsquot it? The Thai chili paste makes a big difference in the overall flavor of the final wings. So good!
- Reynolds Wrap® Non-Stick Foil
- 12 chicken wings
- ½ cup creamy peanut butter
- ⅓ cup water
- 2 tablespoons lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- 1 small clove garlic
- 1 tablespoon fresh cilantro leaves, packed
- 1 tablespoon sesame seeds, toasted
Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.
- 2 cups uncooked white rice
- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons white wine vinegar
- ¼ teaspoon cayenne pepper
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves - cut into thin strips
- 3 tablespoons chopped garlic
- 1 ½ tablespoons chopped fresh ginger root
- ¾ cup chopped green onions
- 2 ½ cups broccoli florets
- ⅓ cup unsalted dry-roasted peanuts
Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Baked Chicken Wings With Peanut Sauce
A spicy peanut sauce takes these chicken wings to the next level. The peanut sauce includes some chili paste, sesame oil, and soy sauce for an Asian-inspired chicken wing appetizer that will please even the most discerning palates. Serve the blissful sauce on the side for dipping and garnish the wings and sauce with chopped roasted peanuts.
Sambal is an Asian chili paste made with chili peppers, garlic, and other flavorful ingredients. If you want less spicy wings, taste as you go and adjust the amount of sambal to suit your taste.
The wings are also surprisingly easy to prepare and bake, and you probably have most, if not all of the ingredients in your pantry. The wings are simply baked and then tossed with the peanut sauce. As a party appetizer, plan on about 2 wings per person. If there are not many other appetizers, plan on 4 per person.
Serve the chicken wings to the game day crowd or make them for a family meal. Your friends and family will love them!
Spicy Peanut Chicken Wings
I'm not calling this dish "Thai" Spicy Peanut Chicken Wings, because it's not a Thai dish. Adding lime, fish sauce and peanuts to something doesn't inherently make it Thai. Did I use some of the same flavor profiles you might find a satay? Sure, but this isn't Thai and I'm shaming anyone out there who adds peanuts and lime to a dish and claims that it's a Thai dish, I'm looking at you 90% of Pinterest.
Also, satay sauce is most commonly featured in Indonesian and Malaysian cuisine, not Thai. Yes, before you berate me with comments I know satay and other peanut dishes can be found in Thailand. End rant.
1. Add all of the ingredients (except for the chicken) to a container.
2. Use an immersion blender to mix the ingredients. Make sure that the sauce has a smooth consistency throughout. Set aside until needed.
3. Cube the chicken thighs and season and salt and pepper to taste. Don’t over-season with salt as there’s soy sauce (in the peanut sauce).
4. Heat a dry pan over high heat. Once it’s scalding, add chicken and saute for about a minute.
5. You should see quite a lot of excess moisture coming out of the chicken. Drain the excess moisture with a paper towel and set aside.
6. Continue cooking the chicken (and removing excess moisture) until the chicken is browned well.
NOTE: Don’t be overly aggressive with collecting moisture. You want caramelization to happen, so you want to try to let the chicken cook undisturbed as much as possible.
7. Once the chicken is browned and cooked through, remove the pan from the heat entirely. Pour the already made peanut sauce over the chicken and stir well.
8. Serve with your favorite side! You can optionally garnish with a few pre-sauteed chopped peppers, 1-2 tbsp. chopped peanuts, and a sprinkle of chopped spring onions.
This makes a total of 4 servings of Thai Style Low Carb Peanut Chicken. Each serving comes out to be 344 Calories, 19.5g Fats, 3.9g Net Carbs, and 36g Protein.
Spicy Peanut Chicken Wings
Heat the oven to 375°F. Put the chicken wings in a large roasting pan, drizzle with the oil, and sprinkle liberally with salt and pepper. Toss to coat and spread the wings out in a single layer.
Roast, undisturbed, until the bottom of the pan is coated with fat and the wings are beginning to brown, about 15 minutes. Use a spoon to baste the wings with the drippings, then carefully pour the extra fat out of the pan and flip them over (if they're sticking give them an extra 5 minutes).
Combine 1/4 cup coconut milk with 1 Tbs. minced garlic, 3 Tbs. peanut butter, and 1 Tbs. hot curry powder. Toss the wings with the coconut milk mixture.
Return wings to the oven until both sides are nicely browned, another 10 minutes or so (they'll release easily from the pan when ready).
Raise the oven temperature to 450°F and continue to cook until wings are crisp all over, about 10 more minutes. Serve hot, warm, or at room temperature with carrot and celery sticks on the side.