Description
These Thai Chicken Wings with Spicy Peanut Sauce offer a deliciously tangy and spicy twist on classic chicken wings. Marinated in a creamy Greek yogurt mixture and baked to perfection, they are generously coated with a rich, flavorful peanut sauce featuring jalapeno, lemongrass, and a hint of sweetness from molasses and Sweet Chili Sauce. Garnished with fresh cilantro and toasted sesame seeds, these wings are perfect for parties, appetizers, or a flavorful main dish.
Ingredients
Scale
For the Chicken Wings
- 2 pounds chicken wingettes and/or drumettes
- Kosher salt & freshly ground black pepper, to taste
- ½ cup Greek yogurt
For the Spicy Peanut Sauce
- 1 jalapeno pepper, chopped (stem removed)
- ½ cup warm water
- ½ cup creamy peanut butter
- 4 tablespoons soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons mild molasses
- 1 teaspoon rice wine vinegar
- 2 tablespoons Sweet Chili Sauce
- 1 tablespoon lemongrass paste (optional)
- 2 garlic cloves, minced
- 1-2 teaspoons red pepper flakes
For Garnish
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare and Season the Wings: Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels to ensure crispiness. Season them generously with kosher salt and freshly ground black pepper. In a large bowl, toss the wings with Greek yogurt until well coated. This marinade will tenderize the wings and add tangy flavor.
- Bake the Wings: Arrange the yogurt-coated wings on a wire rack placed on a rimmed baking sheet, allowing air circulation for even cooking. Bake in the preheated oven for about 40-45 minutes or until wings are cooked through and skin is crispy, turning halfway through baking to ensure even crispness.
- Make the Spicy Peanut Sauce: While the wings bake, combine the chopped jalapeno, warm water, creamy peanut butter, soy sauce, sesame oil, molasses, rice wine vinegar, Sweet Chili Sauce, lemongrass paste (if using), minced garlic, and red pepper flakes in a blender or food processor. Blend until smooth and creamy, adjusting seasoning to taste. If the sauce is too thick, add a little more warm water to reach desired consistency.
- Toss Wings in Sauce: When the wings are done baking, transfer them to a large mixing bowl. Pour the prepared spicy peanut sauce over the hot wings and toss gently until they are evenly coated in the sauce.
- Garnish and Serve: Transfer the sauced wings to a serving platter. Sprinkle chopped fresh cilantro and toasted sesame seeds over the top for added freshness and crunch. Serve immediately while warm and enjoy your flavorful Thai-inspired chicken wings.
Notes
- You can adjust the heat level by increasing or decreasing the amount of red pepper flakes and jalapeno.
- Using a wire rack on the baking sheet helps the wings cook evenly and get crispy skin.
- For a gluten-free version, substitute soy sauce with tamari.
- The lemongrass paste is optional but adds a lovely citrus aroma.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
