Baked Thai Peanut Wings are savory, umami, and so delicious. Perfect for a side dish for any holiday, gathering, or any sporting event party. Superbowl is coming up and I have these in mind just for that. No matter what you will be making these for, they are guaranteed to be a crowd pleaser.
Another recipe inspired by my brother. He requested this when decorating our tree this year. He got his wings and I had a cheese and charcuterie board. It’s all about compromise. Our tree came out glorious and the wings came out delicious so of course it would be wrong not to share. In fact I had to make this recipe two days in a row because it was such a hit that made us craving more.
This recipe is totally man approved, totally delicious, and so much better for you than the greasy fried wings you get at the chain restaurants. Baking wings are just as good as frying, you still get the crispy skin with the tender juicy meat.
Serve with your favorite dipping sauce, carrot and celery sticks.
Baked Thai Peanut Wings
Ingredients
- 3 pounds Chicken Wings
- 1/2 cup Creamy Peanut Butter
- 1 tablespoon Sambal Oelek Chili Paste
- 1 teaspoon Sriracha
- 1 tablespoon Hoisin Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon Sesame Oil
- 2 tablespoons Honey
- 1 clove Garlic, grated or minced
- 1/2 cup Low Sodium Soy Sauce
- Olive Oil, for drizzling
- Kosher Salt and Black Pepper
- Sesame Seeds, for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Spray a large sheet pan with nonstick cooking spray.
- Step 3 If you bought whole chicken wings like I did. Cut off the wing tips at the joint and separate the wing and the drumstick at the joint. If you like them whole then by all means leave them whole!
- Step 4 Place the chicken wings on the sheet pan and space evenly. Drizzle with olive oil and season with salt and pepper.
- Step 5 Roast the wings in the oven for 45 minutes until wings are cooked, golden brown and crispy.
- Step 6 While the wings are roasting prepare the sauce. In a microwave safe bowl combine peanut butter, chili paste, sriracha, hoisin, fish sauce, sesame oil, honey, garlic, and soy sauce. Place in the microwave and heat for 15 – 20 seconds just to melt the peanut butter slightly. Whisk away the sauce until it’s smooth, creamy and thoroughly mixed together.
- Step 7 Remove wings from the oven and place them in a bowl. Pour half the sauce over the wings and toss together with tongs. Add more to your liking or serve the remaining sauce on the side with your favorite wing accouterments. Sprinkle with sesame seeds and serve immediately.
Preheat your oven to 400 degrees F.
Spray a large sheet pan with nonstick cooking spray.
If you bought whole chicken wings like I did. Cut off the wing tips at the joint and separate the wing and the drumstick at the joint.
If you like them whole then by all means leave them whole!
Place the chicken wings on the sheet pan and space evenly. Drizzle with olive oil and season with salt and pepper.
Roast the wings in the oven for 45 minutes until wings are cooked, golden brown and crispy.
While the wings are roasting prepare the sauce.
The usual suspects. My 3 favorite ingredients when I’m cooking Asian inspired dishes.
In a microwave safe bowl combine peanut butter, chili paste, sriracha, hoisin, fish sauce, sesame oil, honey, garlic, and soy sauce. Place in the microwave and heat for 15 – 20 seconds just to melt the peanut butter slightly.
Whisk away the sauce until it’s smooth, creamy and thoroughly mixed together.
Remove wings from the oven and place them in a bowl. Pour half the sauce over the wings and toss together with tongs.
Add more to your liking or serve the remaining sauce on the side with your favorite wing accouterments. Sprinkle with sesame seeds and serve immediately.
Savor and Enjoy!
