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chicken wing dipped in peanut sauce

Thai Chicken Wings with Spicy Peanut Sauce

Course: Appetizer
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 349.51kcal
These Thai chicken wings are coated and served with a spicy peanut sauce for a delicious appetizer that's a real crowd pleaser. These baked wings are easy to make and are a tasty alternative to your buffalo wings.
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Ingredients

For the Marinade:

  • 2 pounds chicken wingettes and/or drumettes
  • Kosher salt & freshly ground black pepper
  • ½ cup Greek yogurt
  • 1 jalapeno pepper chopped; stem removed

For the Thai-Style Peanut Sauce:

  • ½ cup warm water
  • ½ cup creamy peanut butter
  • 4 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 2 teaspoons mild molasses
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon lemongrass paste; optional
  • 2 garlic cloves minced
  • 1-2 teaspoons red pepper flakes
  • ¼ cup chopped fresh cilantro leaves

For Baking the Chicken:

  • 2 tablespoons toasted sesame seeds

Instructions

For Chicken Marinade:

  • Liberally salt and pepper the chicken. Combine the yogurt and chopped jalapeno pepper in a large bowl or zipper-style plastic bag. Add the chicken and mix well - being sure to coat all chicken pieces. Refrigerate, covered, up to 24 hours.
  • For the Thai Peanut Sauce:
  • Whisk together water, peanut butter, soy sauce, sesame oil, molasses, vinegar, chili sauce, lemongrass paste, garlic, red pepper flakes and cilantro; set aside in the fridge until ready to serve.

For Cooking the Chicken:

  • Remove the chicken 20-30 minutes before ready to cook.
  • Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
  • Remove Peanut Sauce from the fridge and reserve half for serving alongside the chicken. If the sauce has thickened while refrigerated, thin with 1-2 tablespoons of water until desired thickness.
  • Transfer chicken to the prepared baking rack/pan (shake off excess yogurt marinade as you work). Leave space between chicken pieces to facilitate even baking.
  • Bake the chicken at 425°F for 30 minutes. Remove the chicken from the oven.
  • Use tongs to dip each piece of chicken in the peanut sauce (again shaking off extra sauce), and return the chicken to the baking rack/sheet the opposite-side-up.
  • Sprinkle the chicken with toasted sesame seeds.
  • Reduce heat to 400°F and bake an additional 20-25 minutes or until the chicken is tender throughout and the sauce has caramelized.
  • Serve with the reserved sauce.
  • Enjoy!

Notes

Note: ¼-½ cup Hoisin Sauce can be substituted for the soy sauce, sesame oil, molasses, vinegar, sweet chili sauce and lemongrass paste.

Nutrition

Calories: 349.51kcal | Carbohydrates: 10.69g | Protein: 23.51g | Fat: 24.38g | Saturated Fat: 6g | Cholesterol: 63.7mg | Sodium: 899.21mg | Potassium: 356.5mg | Fiber: 1.57g | Sugar: 7.31g | Vitamin A: 288.99IU | Vitamin C: 3.83mg | Calcium: 46.37mg | Iron: 1.63mg