Thai-Inspired Peanut Chicken Wings
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 3 ½ to 4 pounds chicken wings and drumettes
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- For the Thai-inspired peanut sauce:
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons lime juice or rice vinegar
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon sriracha, optional
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1-3 tablespoons warm water, to thin dressing
- Salt and freshly ground black pepper, to taste
- To garnish:
- Toasted sesame seeds
- ¼ cup sliced scallions (green part only)
- Lime wedges
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Preparation
Step 1
Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, and place a wire rack on top. Generously spray the wire rack with nonstick cooking spray to prevent sticking.
Step 2
Pat the wings and drumettes dry with a paper towel, then add to a large bowl. In a small bowl, whisk together the baking powder, garlic powder, salt, and pepper. Sprinkle mixture over the chicken and use your hands to rub the spices into the skin of the chicken. Place chicken meaty skin side up on the wire rack. Bake for 25 minutes, then flip chicken and bake until fully cooked through, another 15 to 20 minutes. Allow chicken to cool for at least 5 minutes.
Step 3
In a large bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha, brown sugar, sesame oil, ginger and garlic until well combined. Add 1 to 3 tablespoons of warm water to thin the sauce a bit similar to a bbq sauce consistency. Add chicken to the sauce and use tongs to toss until the chicken is fully coated. Transfer to a platter and garnish with toasted sesame seeds, scallions and a squeeze of lime juice.
Step 4
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