Pin These crispy chicken wings bring together the savory crunch of perfectly baked wings and a tongue-tingling blend of creamy peanut butter and spicy Sriracha. With a sweet-salty sauce and bright garnishes, they disappear fast at every party or game night.
I first served these during a neighborhood football party and everyone begged for the recipe—now my phone lights up every time there is a big game asking if I will bring “those wings” again.
Ingredients
- Chicken wings: 1.2 kilograms about two and a half pounds separated and with tips removed. Look for plump wings with pale skin free from bruises or off odors
- Vegetable oil: Coats the wings so they crisp evenly on every surface. Choose a fresh neutral oil
- Salt: Brings out the natural flavor of the chicken. Use a fine sea salt for even seasoning
- Black pepper: Adds a mild heat and essences throughout. Freshly ground is best
- Garlic powder: Gives savory undertones to the crispy skin
- Creamy peanut butter: For the sauce. Choose a smooth natural peanut butter for the richest texture and authentic flavor
- Sriracha sauce: Brings signature heat and tang. Look for bright red color and a balanced spice level
- Soy sauce: Gives the umami punch. Use low sodium if you want to control saltiness
- Honey: Rounds out the heat with smooth mellow sweetness. Prefer local raw honey for depth
- Rice vinegar: Brings a gentle acidity. Choose an unseasoned rice vinegar for clarity
- Lime juice: Brightens the sauce. Fresh squeezed makes the difference
- Water: Thins the sauce as needed to a pourable consistency
- Fresh garlic: Two cloves minced offers punch and aroma
- Fresh ginger: Grate for zesty fragrant warmth
- Chopped roasted peanuts: For garnish and crunch. Choose unsalted for balanced flavor
- Sliced green onions: Add color and mild bite
- Fresh cilantro: Optional but gives a fresh herbal note
- Lime wedges: Add extra tang and visual flair for serving
Instructions
- Preheat the Oven:
- Set your oven to two hundred twenty degrees Celsius or four hundred twenty five degrees Fahrenheit. Line a large baking sheet with parchment or foil and place a wire rack on top for the crispiest wings. The rack allows hot air to circulate which makes the skin extra crisp
- Prepare the Chicken Wings:
- Pat the chicken wings very dry using paper towels. This step is crucial for crispy results. In a large bowl toss the wings with vegetable oil salt black pepper and garlic powder until every piece is coated evenly
- Arrange and Bake:
- Spread the wings out in a single layer on your prepared baking sheet or rack. Make sure they are not touching so hot air can get around each one. Bake for forty minutes turning them halfway with tongs so each side gets golden and crisp
- Make the Sauce:
- While the wings are baking whisk together the creamy peanut butter Sriracha soy sauce honey rice vinegar lime juice and two tablespoons water in a small saucepan. Stir in the minced garlic and grated ginger. Place the saucepan over medium low heat. Continue to whisk as it gently simmers for two to three minutes until the sauce is smooth and just thickened. Add a little more water if it seems too thick. It should be easily pourable but still cling to the wings
- Toss the Wings in Sauce:
- Move the hot baked wings to a large clean bowl. Pour the warm peanut butter Sriracha sauce over them. Toss thoroughly with tongs so every wing gets evenly coated in that glossy spicy sweet glaze
- Garnish and Serve:
- Place the sauced wings on a platter. Sprinkle chopped roasted peanuts sliced green onions and cilantro over the top. Arrange lime wedges around for squeezing just before eating. Serve the wings hot and watch how quickly they disappear
Pin Peanut butter is my favorite ingredient here. The way it melts into the sauce and clings to every wing makes a world of difference. I still remember my youngest licking his fingers clean and declaring these “the best wings ever” after his first bite
Storage Tips
Let leftover wings cool completely before storing. Place them in an airtight container in the refrigerator for up to three days. For best texture reheat in a hot oven or air fryer so they regain some crispness. The sauce may thicken when cold so warm extra sauce separately and toss again
Ingredient Substitutions
No peanuts at the table Sunflower seed butter works beautifully for a nut free version. For more or less heat play with your Sriracha and honey. If you are gluten free swap out soy sauce for tamari
Serving Suggestions
These wings pair well with crunchy carrot and celery sticks or over lightly dressed cabbage slaw. They also shine alongside a cold crisp Asian lager or sweet Thai iced tea. For a fresh spin serve with steamed jasmine rice and extra lime wedges
Cultural and Historical Context
These wings bring together classic American party fare with bright Southeast Asian influences. Peanut butter Sriracha and lime are all about bold flavors which is why these wings feel familiar but fresh at the same time. The sauce is inspired by popular Thai style peanut sauces which have been enjoyed for generations across many Asian cuisines
Seasonal Adaptations
Perfect for summer grilling just bake on the grill grate with indirect heat. Swap cilantro for mint or basil in spring for brighter notes. In cooler months add more ginger to the sauce for extra warming heat
Success Stories
My friend made a double batch for her son’s birthday and not a single wing was left. Our game day crew now expects these on every menu and even picky eaters have joined the fan club
Freezer Meal Conversion
You can freeze uncooked seasoned wings in a zip top bag for up to one month. Thaw overnight in the refrigerator then bake as usual. Make and freeze the sauce separately. Reheat both and toss just before serving for a nearly instant appetizer
Pin Serve these wings hot with a fresh squeeze of lime and extra peanuts for crunch. There are never any leftovers!
Recipe Q&A
- → How can I make the wings extra crispy?
Pat the wings very dry and use a wire rack for baking. This helps air circulate, making the skin crispier.
- → Is there a substitute for peanut butter?
Try almond butter or sunflower seed butter for different flavors, but note it will change the taste and allergen content.
- → Can I adjust the spice level?
Absolutely. Add more or less Sriracha and adjust honey to increase or decrease heat and sweetness.
- → Are these suitable for nut-free diets?
No, as the sauce and garnish contain peanuts. Consider alternatives for a nut-free version.
- → Can I use boneless chicken instead?
Yes, boneless chicken tends to cook faster. Adjust the baking time accordingly for best results.
- → What sides pair well with these wings?
Serve with carrot and celery sticks or a simple cucumber salad for a fresh, crisp contrast.