Slow Cooker Thai Peanut Chicken Wings

by Sabrina Snyder

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14 Comments

5 from 5 votes
8 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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These Slow Cooker Thai Peanut Wings are packed with bold, savory flavors. Perfect for game day appetizers or the main course. Try them today!

Thai chicken wings are an adaptation of my Slow Cooker Thai Peanut Chicken you already know and love; all the fantastic Thai flavors, but in appetizer form, perfect for any party. Next game day, try making these wings along with other Appetizer Recipes like Slow Cooker Buffalo Wings, and have your guests cleaning their plates.

Top view of chicken wings in slow cooker
Chicken wings on plate with carrots
Collage of chicken wings in slow cooker and on plate

Sabrina’s Thai Peanut Chicken Wings Recipe

Wings are a great party appetizer, and everyone has their favorite go-to flavors like buffalo, BBQ, and lemon pepper, but these Slow Cooker Thai Peanut Wings might just beat them all. Plus, they are easily made with ingredients you probably already have on hand or at least, easily found in any grocery store.

Recipe Card

Dinner, then Dessert

Slow Cooker Thai Peanut Wings Recipe

These Slow Cooker Thai Peanut Wings are packed with bold, savory flavors. Perfect for game day appetizers or the main course. Try them today!
Yield 8 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine Thai
Author Sabrina Snyder
Top view of chicken wings in slow cooker
PrintRate

Ingredients
 

  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/2 cup creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon sriracha
  • 4 pounds chicken wings
  • Chopped peanuts , for garnish (optional)

Instructions

  • Add ginger, garlic powder, peanut butter, soy sauce, lime juice, brown sugar, sriracha, and ¼ cup water to blender.
  • Blend until smooth, adding more water by tablespoonfuls if needed.
  • Place chicken in the slow cooker and pour the Thai Peanut sauce over the top.
  • Cook wings in slow cooker on low for 4-5 hours.
  • Garnish with chopped peanuts.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 5g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 309mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

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Note from Sabrina

Although the crockpot is an easy way to make Thai peanut wings, depending on how crowded your slow cooker is, some of the wings might not get crispy. Luckily, I have an easy fix for that. After cooking, place the wings on a baking sheet and pop them under the broiler for a bit. Make sure to watch them closely though because it won’t take long for them to crisp up and you don’t want them to burn.

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About this Recipe

What makes dishes like chicken wings great for game day celebrations, like the Super Bowl, and holiday parties is that they are so easy to make in the oven. Well, chicken wings just got even easier! No need to preheat your oven or even pay attention to them once they go in the slow cooker. The Thai sauce starts with a creamy peanut butter base that gets flavored with spices, a sweetness from the brown sugar, and a kick from the sriracha. Combine the sauce with the wings, place it in a crockpot and you’ll be party-ready in no time.

Can this be made ahead of time?

Easily make these wings ahead of time! Cook wings like normal and prepare the sauce on the side. Refrigerate the chicken wings and sauce in separate airtight containers the day before serving. When your ready to serve, set the chicken wings and sauce into the slow cooker and set on low for 3 hours or until fully warm. Once wings are hot, they are ready to serve and enjoy!

Serving Ideas

This recipe is great on game day or any other type of get together with a large crowd. Have a full spread of tasty grab-and-go snacks for your guest to fill their plate like Buffalo Chicken Dip and Pigs In A Blanket. You can also serve these wings as a main course with Spicy Peanut Noodles and Spring Rolls.

How to Store

  • Serve: Make sure not to leave your wings at room temperature for longer than 2 hours. They’re best served on the keep warm function of your crockpot.
  • Store: To store wings, place them in an airtight container or wrap them in plastic wrap. They last up to 3 days in the fridge.
  • Freeze: Make sure to fully cool the wings to room temperature and place them in a freezer bag or freezer-safe container. They’ll be good in the freezer for up to 3 months.

Instant Pot Method

If you don’t have the 4-5 hours to make these wings in the slow cooker, making them in an instant pot is a great alternative. Place 1 cup of water in the bottom of the instant pot. Place the chicken on a trivet and cook for 8-12 minutes.

Frequent Questions

Is there a difference between wings and drummettes?

Yes. The drummette is the section of the wing that connects to the chicken’s torso and the wing tips. It looks like a miniature drumstick, whereas the other part of the wing eaten is known as the flat because, well, it’s flat.

Drummettes vs Flats? Which is better?

If you’re a wing lover, you probably have your preference of whether the drummette or flat is the best part of the wing. Debates like which is best for dunking and which has more meat are carried out far and wide. I take the neutral stance that a chicken wing is good no matter what.

When is chicken safe to eat?

According to the USDA’s website, chicken wings should reach an internal temperature of 165 degrees F to be considered safe to eat. Check the chicken wings at their thickest part to ensure that you get an accurate reading. Although these easy crockpot chicken wings are low maintenance, it’s always smart to check the temperature.

Variations

  • Chilies: If you want to add some more heat, experiment with Thai “bird” Chilies. These fiery little peppers pack a lot of heat so start with a small amount and work up to your taste.
  • Sauce: Try Coconut milk with a bit of fish sauce mixed in with your Thai Peanut sauce for a more curry like sauce.
  • Garnishes: Green onions, chopped peanuts, chopped cashews, sriracha or cilantro are all quite easy and beautiful garnishes.
  • Gluten-Free: Some brands of soy sauce are gluten-free and some aren’t. Make sure to read the label on the soy sauce that you’re using to ensure that it’s gluten-free.

More Amazing Wing Recipes

Pin Image for Thai Wings in slow cooker

These photos were used in a previous version of this post:

Crockpot Chicken with Thai Peanut Sauce
chicken wings in peanut sauce on a plate with carrots
Thai chicken wings in a crockpot
Thai Crockpot Chicken Wings collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. My family loves this recipe. I have better results on the stovetop so that’s how I cook it. I add a little sesame oil and sriracha to the sauce and dont find it to be bland at all. Top with chopped peanuts and green onions

    Reply

  3. Chicken wings are totally my jam! Thai wings may actually inch out against Buffalo for my favorite flavor. These look AWESOME and so easy!

    Reply

  6. you had me at Thai peanut sauce! these wings look sooo delicious and love that they’re easily made in the slow cooker

    Reply

  7. I haven’t made them yet but I know they will be delicious. My question is: I don’t have a broiler that works properly so I never use it. Can I pan-fry them before putting in slow cooker? Would this work?

    Reply

    1. If you’re wanting to broil them to get a crisp, I would recommend pan-frying over medium heat after they’re done in the slow cooker. Hope this helps!

      Reply