# Components:
→ Chicken
01 - 2.5 pounds chicken wings, separated at joints, tips removed
02 - 1 tablespoon vegetable oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
→ Sauce
06 - 1/2 cup creamy peanut butter
07 - 1/4 cup Sriracha sauce
08 - 3 tablespoons soy sauce
09 - 2 tablespoons honey
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons lime juice (about 1 lime)
12 - 2 tablespoons water (as needed, to thin sauce)
13 - 2 cloves garlic, minced
14 - 1 teaspoon grated fresh ginger
→ Garnishes
15 - 2 tablespoons chopped roasted peanuts
16 - 2 tablespoons sliced green onions
17 - Fresh cilantro leaves (optional)
18 - Lime wedges (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil. Place a wire rack on top for added crispiness if available.
02 - Pat chicken wings very dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, black pepper, and garlic powder, ensuring even coverage.
03 - Arrange wings in a single layer on the prepared baking rack or sheet. Bake for 40 minutes, turning once halfway, until golden and crispy.
04 - Combine peanut butter, Sriracha, soy sauce, honey, rice vinegar, lime juice, water, minced garlic, and ginger in a small saucepan over medium-low heat. Whisk continuously until smooth and slightly thickened, about 2 to 3 minutes. Adjust water for desired consistency.
05 - Transfer baked wings to a large bowl. Pour the warm peanut butter Sriracha sauce over the wings and toss until evenly coated.
06 - Arrange coated wings on a serving platter. Top with chopped roasted peanuts, sliced green onions, cilantro leaves, and lime wedges as desired. Serve immediately.
