Thai Peanut Chicken Wings

8 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Thai Peanut Chicken Wings are the perfect appetizer! Easy crispy baked wings tossed in a creamy spicy peanut sauce and crushed peanuts.

If you are lover of Chicken Satay with Peanut Sauce, this is the Super Bowl Appetizer Recipe you’ll go wild for! Move over classic Buffalo Wings, there’s a new crowd pleasing chicken wing in town.

Thai Peanut Chicken Wings in bowl


These sticky, crispy Thai Peanut Chicken Wings are the perfect appetizer for Super Bowl, holiday parties, or at your next Asian food potluck. Baking your chicken wings gives you all the crispy, crunch you love with hot wings with way less calories and clean up.

Pantry Ingredients Make a Great Sauce!

Thai Peanut Chicken Wings are so easy to make and this simple Thai peanut sauce recipe uses common pantry ingredients. You get all the creamy, sticky peanut sauce flavors without a special trip to the grocery store. This easy peanut sauce can easily be adjusted to add even more Asian flavor.

If you want Thai peanut sauce for extra serving sauce, make a separate fresh batch. As the chicken wings cook most of the sauce cooks down onto the wings and the rest of the sauce is tossed onto the wings. 

You can serve Thai Peanut Chicken Wings as an easy summer dinner with a side of Steamed Rice or Thai Cold Noodle Salad. Try grilling them (instructions below) for a backyard party appetizer that will wow your guests and takes about half the time as baked chicken wings.


Grilled Thai Peanut Chicken Wings

  • Preheat grill to 350 degrees, or medium heat.
  • Brush grill grates with oil.
  • Toss wings in salt and black pepper to coat.
  • Place in a single layer on the grill pan.
  • You want them close so they steam and stay moist.
  • Flip wings every 5 minutes, for about 20 minutes, until cooked and crispy.
  • Meanwhile, prepare Thai peanut sauce.
  • Once wings are cooked, toss wings and sauce in a large bowl and garnish with crushed peanuts.

Thai Peanut Chicken Wings on baking sheet


  • Thai Chili Wings: If you aren’t a fan of peanuts but want Asian flavor, substitute Thai chili sauce for the peanut butter and mix as usual. Garnish with sesame seeds.
  • Marinade: Make a tasty, spicy overnight marinade for your chicken wings. Mix coconut milk, minced garlic, fresh ginger, and red pepper flakes in a storage bag. Place drummettes into bag with marinade and refrigerate overnight.
  • Spicy: If you want spicy Thai Chicken Wings, use a teaspoon red pepper flakes or cayenne pepper. You can also up the sriracha to a full tablespoon!
  • Asian Seasonings: Add more authentic Asian flavorings and seasonings like fish sauce, toasted sesame oil, grated fresh ginger, and rice wine vinegar.
  • Garnish: Along with crushed peanuts, you can garnish your Thai Peanut Chicken Wings with diced green onion, cilantro, diced red peppers, or sesame seeds. 



  • Serve: Keep your Thai Peanut Chicken Wings at room temperature for no more than 2 hours.
  • Store: Place your cooled chicken wings in an airtight container and refrigerate for up to 4 days. For best results, store sauce and wings separately.
  • Freeze: These chicken wings can be frozen in a sealed container for up to 2 months. Reheat from frozen in the oven at 350 degrees for 10-15 minutes, or until hot and crispy.

Thai Peanut Chicken Wings with crushed peanuts

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Thai Peanut Chicken Wings

Thai Peanut Chicken Wings are the perfect appetizer! Easy crispy baked wings tossed in a creamy spicy peanut sauce and crushed peanuts.
Yield 8 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Appetizer
Cuisine American, Thai
Author Sabrina Snyder


  • 32 chicken wings
  • 1/4 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 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
  • Chopped peanuts for garnish , optional


  • Preheat oven to 375 degrees and line your baking sheet with parchment paper.
  • In a large bowl toss the chicken wings with the vegetable oil, salt and pepper then line up on the baking sheet in a single layer.
  • Bake until wings are crispy and browned for 40-45 minutes.
  • Meanwhile, 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.
  • Remove the cooked wings and add them to a large bowl and toss them with half of the Thai peanut sauce.
  • Bake for an additional 15 minutes.
  • Remove from oven, toss with remaining sauce and garnish with chopped peanuts.


Calories: 527kcal | Carbohydrates: 4g | Protein: 40g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 645mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Thai Peanut 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Just made these the way the recipe calls for. After baking with the sauce on, it completely separates, leaving a mushy crust on the wings. Don’t make these.

    1. Oh no! It sounds like your wings had too much moisture coming from it. Were they completely thawed? If they were, I’d suggest patting them down with paper towels to remove any excess moisture. Hope this helps for next time.

  2. We love wings at our house and eat them at least once a month. I’m so excited to try a new flavor with this Thai peanut chicken wings recipe.

  3. The flavours on this sound so delicious! We love chicken wings in our house so will definitely be giving these a try.

  4. Such an easy and delicious way to prepare chicken wings. And no marinating time either, good for people like me who can sometimes forget to do that. 🙂

  5. I just tried to pin this to Pinterest (twice) and both time I wasn’t able to pin successfully. (Sabrina note: I edited this wording bec. of filters in my comment moderation software).

    1. OMG, I know, thank you so much for the heads up. The one hour there was an issue with Pinterest was the longest hour I’ve experienced in probably as long as I can remember. Thankfully I knew a couple of wonderful people who work there and they were so kind to reply quickly to fix it. I hope you can pin now, it’s working for me now.

  6. Sabrina,
    These sound great, unfortunately I don’t have any chicken wings on hand. Could I possibly use chicken thighs or breasts?

    Keep up the good work & stay well!

    1. Absolutely! I have linked above to this sauce with all sorts of proteins including thighs and breasts. Peanut sauce is a favorite on this site.