Traditional recipes

Chicken Wings with Spicy Peanut Sauce

Chicken Wings with Spicy Peanut Sauce

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Ingredients

  • 2 finely grated garlic cloves
  • ½ cup smooth peanut butter
  • 2 teaspoons Aleppo pepper or ½ crushed red pepper flakes, plus more
  • 2 pounds chicken wings (flats and drumettes separated)
  • Chopped fresh flat-leaf parsley leaves
  • Cucumber spears and lemon wedges (for serving)

Recipe Preparation

  • Whisk together 2 finely grated garlic cloves, 1/2 cup smooth peanut butter, 1/4 cup fresh lemon juice, 2 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper flakes, 2 tsp. ground cumin, and 1/2 cup warm water; season with salt. Toss 2 lb. chicken wings (flats and drumettes separated) with 1/2 cup sauce; cover and chill 2–12 hours. Broil chicken, turning occasionally, until cooked through and lightly charred, 20–25 minutes. Serve wings with remaining sauce, topped with chopped parsley and Aleppo pepper or crushed red pepper flakes, accompanied by cucumber spears and lemon wedges.

Nutritional Content

Calories (kcal) 700 Fat (g) 53 Saturated Fat (g) 13 Cholesterol (mg) 175 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 50 Sodium (mg) 290Reviews Section

Sticky Thai Peanut Chicken Wings

These insanely delicious Thai Peanut Chicken Wings are oven baked until super crispy and then coated in an easy to make sweet and spicy Thai peanut sauce. They're the perfect appetizer recipe for any game day party!

It's Tuesday. The Super Bowl is this Sunday. It's time for chicken wings!

But we're not digging into any ordinary wings here today. Oh no, we're not. Today is all about the Best Damn Wings EVER, or otherwise known as Sticky Thai Peanut Chicken Wings.

These beauties are oven baked until totally crispy – think fried crispy without all the mess of deep frying. Then, they're tossed in a Thai-inspired sweet peanut sauce and popped back in the oven for a few minutes until they are caramelized and golden.

Expect some serious finger-licking to happen there's no chance you or any of your guests will let even a tiny speck of the sauce to go to waste. ← At least that's what it looked like in our not so glamorous house.

You know that feeling when you make a recipe that you are certain will be amazing, only to have it turn out rather blah? That's what originally happened with these Thai Peanut Chicken Wings. Only back then I was calling them Crock Pot Thai Chicken Wings.

Lessons learned:

  • Cooking chicken wings in a crock pot for more than 2 hours does not make for tender wings, it makes for fall apart in a big ugly mess wings.
  • Chicken wings that are cooked in a crock pot do NOT become crisp after they are broiled for a while. Don't even bother.
  • Making a sauce with rice vinegar + soy + some sort of sweetener like most Thai chicken wing recipes online makes teriyaki chicken wings. Tasty, but not Thai.

I went back to the drawing board (err, my kitchen) and started from scratch.

These Thai Peanut Chicken Wings are glazed with Thai chili sauce (for the sweetness), peanut butter, red curry paste, and a touch of soy and fish sauce.

It gives the wings a distinctive Thai flavor that you definitely won't be confusing with teriyaki.

If you make these Sticky Thai Peanut Chicken Wings make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!


The Meatwave

I'm closing out an epic five-recipe Wing Month with an oldie, but goodie. Well, the wing recipe is technically new, but it's comprised of a marinade and sauce for Thai chicken satay that I've been using for many, many years. I actually was never much a fan of chicken satay until I started using this specific recipe, which I find much more flavorful and exciting than the satay that most commonly graces plates at Thai restaurants. I also have never been a lover of peanut dipping sauces, but the one here is incredible and I literally can't get enough of it&mdashI'll eat it by the spoonful! So put these two things together, and it makes for one mighty fine chicken wing.

I was actually really excited to try out my satay recipe on wings because in the past I had only used it on chicken breasts, and that worked great, but breasts are my least favorite part of the bird. Wings, on the other hand, are my favorite piece, so I couldn't wait to see how a marinade I already knew was excellent would work on the best part of the chicken.

I did worry though that the extra moisture introduced here wouldn't give me the crispy skin I crave. I had been shying away from marinades for wings altogether for years, but after some recent successes using this method with souvlaki wings and Peruvian wings, I had cautious optimism everything would work out for the best in the end.

While the chicken marinated in the fridge, I put together the dipping sauce. I got this recipe a long time ago from Cook's Illustrated, and it's the only peanut sauce I've made since. I think the magic of it comes by way of mixing in a hearty amount of Thai red chili paste, which gives the sauce a very complex and spicy flavor that I personally can't get enough of.

To change things up a little from my other wing recipes, I decided to use whole wings here. In a quest to get the best exterior, I wanted to expose as much of the skin as possible while grilling. To do this, I threaded each wing onto a skewer and then spread the chicken out as much as possible. My hope was this would lead to least amount of soft skin and maximum amount of crispier skin with the best browning overall.

I grilled these wings using a two-zone fire, where all the coals were situated on one side of the charcoal grate. I placed the skewered chicken on the cool side of the grill, covered, and let cook until well browned&mdashthis almost always takes around 45 minutes with a fresh, hot fire.

The wings certainly looked beautiful after cooking with their yellow-brown hue and some attractive bits of deeper caramelization as well. Compared to my other marinated wings I made this year, these were least successful in terms of crispy skin&mdashwhile the skin wasn't too soft or flabby, it also wasn't crunchy&mdashbut they were a triumph in flavor. The earthy and lemony marinade tasted incredible on the wings, way better than it does on chicken breasts, in my opinion. They also paired great with the spicy peanut dipping sauce. I'll admit that eating and dipping would have been easier had I separated the wings into drumettes and flats, so you may want to make that change to the recipe if ease of eating trumps style for you. Still, these wings did not disappoint at all and just went to show a tried and true recipe can find new legs with just one change that, I contend, made it all the better.


More Wing Recipes

Baked Garlic Buffalo Wings &ndash These super crispy baked garlic buffalo wings are big on flavor and crispiness. The sauce is perfectly spicy and packed full of garlic.

Peanut Butter and Jelly Chicken Wings &ndash Who said peanut butter and jelly is just for sandwiches? These peanut butter and jelly chicken wings are the perfect summertime appetizer!

Buttermilk Southwestern Chicken Wings &ndash These buttermilk Southwestern chicken wings are full of spice and perfect for grilling. If you need a Memorial Day appetizer this recipe is the perfect addition!

Disclosure: This post has been sponsored by Truvia. As always all thoughts and opinions are 100% my own. This post also contains affiliated links.

Apple Butter Honey Mustard Chicken Wings | Nutmeg Nanny

Tuesday 10th of November 2020

[…] Spicy Peanut Butter Chicken Wings […]

5 unusual ways to spice up your hot wings - Tus dientes sanos - Salud y Vida

Wednesday 29th of July 2015

[…] butter and a variety of spices can liven up your wings. We like this recipe from Nutmeg Nanny, which calls for smooth peanut butter, Sriracha and lemongrass, among other […]

Sunday 1st of February 2015

Peanut butter chicken wings!! I'm in love. My husband was just teasing me about putting peanut butter in everything. he'll be blown away with these!

Saturday 31st of January 2015

I love that these are baked because I am scared to deep fry! This PB sauce looks so delicious!!


Spicy Thai Peanut Sauce Crispy Baked Oven Fried Wings

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Ever since I shared with you how to make the most amazing Crispy Baked Oven Fried wings in both regular and Sticky Honey BBQ, both recipes have gone VIRAL. I mean we&rsquore talking from Pittsburgh to Japan, Antarctica to Australia! So for that, Thank You! Honestly it&rsquos overwhelming and still surprises me to this day that my name is known globally. It&rsquos rendered me speechless at times (Mr. Fantabulous thanks you for that by the way) and has truly kept me humbled and grounded. And knowing that even just 1 other person on this planet made my recipe is more than I can ask for. However to know that millions have and love it is just surreal. I truly am blessed that you all allow me to share my dream and passion with you.

Now&hellip let&rsquos talk food. Here in the states we&rsquore getting ready for the Super Bowl. Now even though the Steelers aren&rsquot in it this year (still love ya Black &lsquon Gold!) I&rsquoll still watch it and get into it. But as I&rsquove gotten older, football get togethers isn&rsquot just about football, it&rsquos about food. I mean seriously, it&rsquos a requirement that if you&rsquore hosting the game at your house that you have a killer spread of food that goes beyond chips and salsa. Yes those should be there but with the foodie rage out there, great food is a must! If you&rsquore hosting this year, this is a MUST HAVE dish! I&rsquom telling you, these wings are the bomb! Honestly, I think out of all my crispy baked oven friend wings, this is one of my favorites! Seriously anything with peanut sauce ROCKS!

Normally I make about 2 dozen of wings a week leaving them nekkid (without sauces) this way we can sauce them however we want. He loves the honey bbq or burn a hole in your gut hot whereas I like the honey bbq, ranch, butter garlic and now these.

As these came out of the oven I was trying to figure out what I wanted to season them with. Remembering that I had made some Asian Summer Shrimp Rolls the other day (with my peanut sauce that I LOOOOOOOOOOOVE) I decided to give these badboys some Asian/Thai love! Besides the obvious taste factor, what I love about this sauce is when it warms up the smell is intoxicating! It&rsquos just so comforting to me. You can smell that warm nutty scent that reminds me of roasted peanuts but then you get just a slight hint of heat. For me it&rsquos a comforting smell.

Now Mr. Fantabulous is funky when it comes to stuff like this. For him his extent of Asian tastes pretty much only include 3 things &ndash General Tso&rsquos chicken, Crab Rangoons and Egg/Spring rolls. So knowing him and his limits if you will I only made enough of this flavor for me. Even if I said &ldquoHoney try this&rdquo he may decline. I am still working on educating his palate in Asian flavor but the whole peanut sauce on noodles is well blasphemy in his world. Being Italian, noodles other than soup noodles ONLY get Italian Gravy or *maybe* Alfredo sauce. That&rsquos it, nothing else.

So I sat down to eat my lunch and out from the office I hear the pitter patter of feet and &ldquosniff sniff sniff&rdquo. JUST as I went to put a wing up to my lips I hear *GASP. * &ldquoHey, where&rsquos mine? I see how it is, you make yourself lunch and I get bread and water.&rdquo Not missing a beat, I bit down, took off a piece of meat, looked at him with peanut sauce covered lips (trust me, the look is very sexy) and said &ldquowho said you even get bread. &rdquo LOL So I offered him up one and before he bit down he looked puzzled and asked why there were peanuts on the wings. I said &ldquoJust try it&rdquo which was met with a groan. That groan meant I was experimenting and taking him out of his comfort zone.

He took the first bite and made an inquisitive face. That bite led to a second and third bite (alas the entire wing was gone). As he went to grab another one I pulled the plate away which OMG BIG MISTAKE! The look of death HOW DARE YOU WOMAN was priceless! But me being me, I just busted out laughing in his face and told him that his bread and water was over on the counter. Truth be told he was on the fence with the wings as again, this was out of his comfort zone however he ate a few more. My verdict is that he liked them but won&rsquot admit it because they aren&rsquot his standard wing flavors. So slowly I&rsquom educating his taste buds which I&rsquom thrilled about.

Since I couldn&rsquot finish my lunch I plated these and heated them up the next day. Now reheated sauced wings I&rsquom pretty iffy about. I HATE soggy and trust me, the fact that I eat wings now is a miracle. I&rsquoll typically take 1-2 bites but normally I have to use a fork and pick apart the wings. I still can&rsquot just sink my teeth in and chomp away. I still have issues with chicken with bones in it. Anyway, I reheated these in the oven. Seriously having that peanut sauce already on them, the flavor baked INTO the chicken itself which made these taste even more amazing! I&rsquom thinking next time I make these, I&rsquoll bake &rsquoem normally however after I sauce them, maybe putting the sauced wing back in the oven for another 5 minute just to get the sauce baked into the meat.

Either way, these wings are PHENOMENAL! So whether you&rsquore hosting the game at your house, having the guys over for some beer and poker (please invite me next time!) or just having out with your friends, serve these! They are out of this world amazing!


Spicy satay wings with peanut sauce

Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.

For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.

Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.

RECIPE TIPS
MAKE A STOCK

Use the chicken wing tips to make a good stock. Put them in a medium pan, cover with water, add a few slices of onion (skin on) and a couple of peppercorns. Simmer for 30 mins, then strain the stock into a jug and use in the satay sauce.

TAME THE HEAT

Pricking the chilli instead of chopping it lets just enough flavour out, adding a tingling but not overly fiery note to the sauce.


Recipe Summary

  • ¼ cup instant mashed potato flakes
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 5 pounds chicken wings
  • ¼ cup peanut butter
  • ¼ cup jalapeno pepper jelly
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 1 dash chili garlic sauce (such as Sriracha®), or to taste

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Whisk peanut butter, pepper jelly, rice vinegar, soy sauce, fish sauce, sesame oil, garlic, red pepper flakes, and chili garlic sauce in a large bowl. Set aside.

Whisk mashed potato flakes, vegetable oil, kosher salt, black pepper, and cayenne pepper in a large shallow bowl. Add chicken wings and toss to coat.

Place coated chicken wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven, turn wings over using tongs, and return to oven. Bake for 20 minutes.

Transfer chicken wings to the peanut pepper jelly mixture toss to coat. Return chicken wings to baking sheet and bake in the oven for 5 minutes.


INSTRUCTIONS

Place Chicken wings in a large bowl. Combine Salsa, 2 tbsp of peanut butter, lime juice, soy sauce and ginger. Pour over chicken wings and toss to coat.

Arrange wings in single layer in casserole dish or roasting pan lined with tinfoil. Bake for about 20 minutes or until no longer pink in the middle.

Meanwhile, heat olive oil in a saucepan. Add cup of peanut butter, cream, coconut milk, chicken stock, brown sugar, shallot, honey and red pepper flakes. Stir until smooth and heated through.


Spicy Peanut Butter & Honey Chicken Wings I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. Spicy Peanut Butter & Honey Chicken Wings - a delicious blend of savory, sweet, and a touch of spice for a snack with a kick! I feel like I haven't seen my husband in days. and it's not because he's been extra busy at work or because I've been busy running the kids to and from activities or because one of us has been sick in bed. No, it's because of something much more important. March Madness!! Yes, for the past few days, he's been at a friend's house watching college basketball every chance he can get! Who doesn't love a little March Madness, right? Even though I'm not following the games quite as closely as he is, I still wanted to get in the spirit of the season (and hopefully lure my husband home) with these delicious Spicy Peanut Butter & Honey Chicken Wings and a little help from Pick 'n Save and #CollectiveBias. If I had to guess, I'd say there's more to Jorden's love of March Madness than the simple fact that it's fun to watch. I really think that for him and his friends, it's a time to relive the "glory days" of college. when nothing mattered more than brackets and standings and upsets. and you really could devote all your free time to keeping up with it! Now, everyone has jobs and houses and kids to keep up with. so reliving the college experience isn't something that happens too often. But when it does, I'm totally up for Jorden having his fun! And I'll even provide snacks! First up? These delicious Spicy Peanut Butter & Honey Wings, made with items found in the #MyPicknSave Wing Madness circular ad. Pick 'n Save has always been my go-to grocery store for fresh food year round, and I love the fact that they get into things like March Madness just as much as their customers. They even have a Wing Madness sampling happening at select Pick 'n Save locations. how fun! The circular ad has all kinds of good options, including fresh, frozen, boneless,or marinated wings. but I opted for plain old chicken wings and jazzed them up from there. I knew I wanted to use Frank's Red Hot Sauce, also in the ad. and then peanut butter and honey came to mind. Since I am always a fan of savory-sweet, pb&h is a flavor combination I absolutely LOVE! So why not love it on some wings. I added the Frank's, a little garlic, some red pepper flakes, and a touch of soy sauce. and the result was glorious! Almost as glorious as reliving your college days. Of course, the true test was having Jorden try them. After all, college basketball (and wings) are really his things! Let's just way I found him snacking on a few for breakfast the next morning. So, if I had to guess, I'd say they were a hit! He loved the combination of salty peanut butter and sweet honey, and he especially loved the kick of red pepper flakes and Frank's! We'll definitely be making these again soon. minus the college basketball and late nights spent at friends' houses. I mean - I'm all about having some fun. just as long as it doesn't happen too often!! Check out the Pick 'n Save Wing Madness circular ad on their website and keep up with all their promotions by following them on Facebook, Twitter, and Pinterest! Chicken Satay with Peanut Sauce

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever.

Ingredients:

  • 1/4 cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 1/2 teaspoons yellow curry powder
  • 1 1/2 teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Directions:

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  7. Serve immediately with peanut sauce.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Ingredients of Sweet Chilli Thai Chicken Wings

  • 1/2 cup peanut oil
  • 1/2 cup corn starch
  • salt as required
  • 1/2 cup sweet chilli sauce
  • 2 Thai red chili
  • 1 1/2 cup all purpose flour
  • black pepper as required
  • 1 kilograms chicken wings
  • 1 1/2 tablespoon chilli garlic sauce
  • 6 chopped scallions

How to make Sweet Chilli Thai Chicken Wings

Step 1 Mix the dry flours together

In a large bowl, combine all-purpose flour, black pepper and cornstarch. Mix well.

Step 2 Coat and fry the chicken wings

Add the chicken wings to this bowl and mix well so that they have an even coating of this mixture. Keep it aside for a minimum of 10 minutes. Meanwhile, heat oil in a pan over medium flame and once hot enough, drop these chicken wings into the pan. Fry them till they turn golden brown from all the sides.

Step 3 Add sauces and serve

Transfer these fried chicken wings to a large serving plate and toss sweet chilli sauce along with chilli garlic sauce on top of it. Mix well. Your Sweet Chili Thai Chicken Wings are now ready. Garnish them with scallions and chopped Thai chillies and serve immediately.


Watch the video: Φτερούγες Κοτόπουλο με Σάλτσα Μπάρμπεκιου. Άκης Πετρετζίκης (November 2021).