Baked Thai Peanut Chicken Wings will have guests at your next tailgate licking their fingers and asking for more. I created this recipe for my client, Gourmet Garden, and I hope you enjoy it as much as we do!
Lately I’ve been making chicken wings all the time — they’re irresistible and instantly make any gathering feel like a celebration. Experimenting with different sauces is part of the fun, and this Thai peanut version is one of my favorites.
These baked Thai peanut chicken wings are a crowd-pleasing appetizer that’s simple to prepare and can be made ahead of time. They also work well as a weeknight dinner when served with rice and a green vegetable.
The recipe starts with a Thai-inspired peanut sauce that doubles as a marinade and a dipping sauce. We often had extra and used it for spring rolls, dumplings, chicken fingers, or raw vegetables — it’s that versatile. When marinating the wings, reserve half the sauce for dipping and set it aside before adding the wings to avoid cross-contamination.
This peanut sauce is straightforward and uses pantry-friendly ingredients. To boost flavor without adding a long list of items, I use Gourmet Garden’s Thai Stir-In Paste. It combines shallot, ginger, lemongrass, coriander, and chili pepper for authentic Thai notes. I also use the paste in other recipes, from lettuce wraps to soups and salad dressings.
Thai Peanut Baked Chicken Wings
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Ingredients
- 1 cup light coconut milk
- ½ cup peanut butter
- 2 Tablespoons Gourmet Garden® Thai Stir-In Paste
- 2 Tablespoons brown sugar
- 2 Tablespoons fish sauce
- 1 lime juiced
- 1 pinch salt optional
- 1.5 pounds chicken wings
- 1 Tablespoon Gourmet Garden® Lightly Dried Cilantro
Instructions
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In a bowl, whisk together the coconut milk, peanut butter, Thai stir-in paste, brown sugar, fish sauce, and lime juice until smooth. Taste and add a pinch of salt if desired.
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Pour half the sauce into a large zip-top bag and reserve the other half in a small serving dish for dipping. Add the wings to the bag and shake to coat. Refrigerate for 1 hour to marinate.
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Preheat the oven to 450°F (230°C). Line a baking sheet with foil and place a baking rack on top.
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Arrange the wings in a single layer on the rack and bake for about 30 minutes, until the skin is golden and the chicken is cooked through.
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Remove from the oven, sprinkle with the dried cilantro, and serve with the reserved Thai peanut sauce for dipping.
Notes
