Slow Cooker Thai Peanut Chicken Wings

by Sabrina Snyder

Published on

14 Comments

5 from 5 votes
12 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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Slow Cooker Thai Peanut Wings are an Asian twist on traditional wings made with creamy peanut butter, tart lime, and a bit of heat from sriracha.

These Thai chicken wings are an adaptation of my Slow Cooker Thai Peanut Chicken you already know and love. You’re still getting 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) and have your guests cleaning their plates.

Crockpot Thai Peanut Wings

SLOW COOKER THAI PEANUT WINGS

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.

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.

Although the crockpot is an easy way to make Thai peanut wings, depending on how full your slow cooker is, some of the wings might not get crispy. Luckily, I have an easy fix for that. 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.

MORE CHICKEN WING RECIPES

HOW TO MAKE SLOW COOKER THAI PEANUT WINGS

  • 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.

Crockpot Thai Peanut Chicken Wings

VARIATIONS ON SLOW COOKER THAI PEANUT WINGS

  • 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.
  • Instant Pot: Place 1 cup of water in the bottom of the instant pot. Place the chicken on a trivet and cook for 8-12 minutes.
  • 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.

SLOW COOKER THAI PEANUT WINGS FAQS

  • Is there a difference between wings and drummettes? Yes. The drummette is the section of a wing that connects to the chicken’s torso and the wing tips. It looks like a miniature drumstick, where as 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 are 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. We take the neutral stance that a chicken wing is good no matter what.
  • Can Thai Chicken Wings be made ahead? The Thai Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

MORE SLOW COOKER APPETIZER RECIPES

HOW LONG ARE SLOW COOKER THAI PEANUT WINGS GOOD?

  • Serve: Make sure not to leave your Slow Cooker Thai Peanut Wings at room temperature for longer than 2 hours. They’re best served on the keep warm function of your crockpot.
  • Store: To store Thai Peanut Wings, place them in an airtight container or wrap them in plastic wrap. They last up to 3 days.
  • Freeze: Make sure to fully cool the Thai Peanut 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.

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.

Crockpot Chicken Wings with Thai Peanut Sauce

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Dinner, then Dessert

Slow Cooker Thai Peanut Wings

Slow Cooker Thai Peanut Wings are an Asian twist on traditional wings made with creamy peanut butter, tart lime, and a bit of heat from sriracha.
Yield 12 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Appetizer
Cuisine Thai
Author Sabrina Snyder
Slow Cooker Thai Peanut Chicken Wings
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 teaspoons 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

Calories: 248kcal | Carbohydrates: 3g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 202mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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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