By Becky Hardin
Published Nov 27, 2019
These Thai chicken wings are coated and served with a spicy peanut sauce for a delicious appetizer that’s a real crowd pleaser. These baked wings are easy to make and are a tasty alternative to your buffalo wings.
Wings are a must have when it comes to game day entertaining or feeding a crowd. It’s no secret I love chicken wings, and for those that have already tried my classic baked chicken wings or Honey Glazed Chicken Wings , then I’ve got just the thing for you to mix it up on your next wings night!
How to Make Thai Chicken Wings with Spicy Peanut Sauce
FOR CHICKEN MARINADE:
- Liberally salt and pepper the chicken. Combine the yogurt and chopped jalapeno pepper in a large bowl or zipper-style plastic bag. Add the chicken and mix well – being sure to coat all chicken pieces. Refrigerate, covered, up to 24 hours.
- For the Thai Peanut Sauce:
- Whisk together water, peanut butter, soy sauce, sesame oil, molasses, vinegar, chili sauce, lemongrass paste, garlic, red pepper flakes and cilantro; set aside in the fridge until ready to serve.
FOR COOKING THE CHICKEN:
- Remove the chicken 20-30 minutes before ready to cook.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Remove Peanut Sauce from the fridge and reserve half for serving alongside the chicken. If the sauce has thickened while refrigerated, thin with 1-2 tablespoons of water until desired thickness.
- Transfer chicken to the prepared baking rack/pan (shake off excess yogurt marinade as you work). Leave space between chicken pieces to facilitate even baking.
- Bake the chicken at 425°F for 30 minutes. Remove the chicken from the oven.
- Use tongs to dip each piece of chicken in the peanut sauce (again shaking off extra sauce), and return the chicken to the baking rack/sheet the opposite-side-up.
- Sprinkle the chicken with toasted sesame seeds.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until the chicken is tender throughout and the sauce has caramelized.
- Serve the Thai chicken wings immediately with the reserved sauce.
- Enjoy!
Juicy Marinated Chicken Wings
One of the tricks to making these wings succulent and tender is to marinade them with Greek yogurt. You want to ideally marinade the wings for at least 2 hours and up to 24. The Greek yogurt truly tenderizes the meat as it is mildly acidic and it also adds flavor and moisture.
What are the flavors in these Thai Chicken Wings?
These wings contain several ingredients that are synonymous with Thai cuisine:
- Soy sauce
- Sesame oil
- Sweet chili sauce
- Lemongrass
- Red pepper flakes
Are Baked Chicken Wings Better Than Fried?
Don’t get me wrong, there’s a place for a fried chicken wing, but I often don’t make them at home. They can be a bit too much of a faff, not to mention all that hot oil! I love baking wings, a lot of the time is hands off and because the chicken is marinated it doesn’t dry out. Baking wings is a great alternative to fried, it’s even slightly healthier!
Top Tips To Make This Recipe
- ¼-½ cup Hoisin Sauce can be substituted for the soy sauce, sesame oil, molasses, vinegar, sweet chili sauce and lemongrass paste.
- Marinate the wings for at least two hours but no longer than 24.
- Leave space between each wing when placing them on the rack.
- Serve the baked Thai chicken wings immediately.
More Chicken Wings We Love
- Korean Hot Wings
- Pepper Jelly Chicken Wings
- Crockpot Buffalo Wings
- Dry Rub Chicken Wings
- Instant Pot Buffalo Wings
- Tikka Masala Baked Wings
For more tasty appetizer recipes:
- Baked Spinach Artichoke Dip Recipe
- Crock Pot Kielbasa Sausage Bites Appetizer
- Apple Pie Baked Brie Appetizer
- Easy Spinach Stuffed Mushrooms Recipe
- Smoked Salmon Appetizer
Ingredients1x2x3x
For the Marinade:
- ▢ 2 pounds chicken wingettes and/or drumettes
- ▢ Kosher salt & freshly ground black pepper
- ▢ ½ cup Greek yogurt
- ▢ 1 jalapeno pepper chopped; stem removed
For the Thai-Style Peanut Sauce:
- ▢ 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
- ▢ ¼ cup chopped fresh cilantro leaves
For Baking the Chicken:
- ▢ 2 tablespoons toasted sesame seeds
Instructions
For Chicken Marinade:
- Liberally salt and pepper the chicken. Combine the yogurt and chopped jalapeno pepper in a large bowl or zipper-style plastic bag. Add the chicken and mix well - being sure to coat all chicken pieces. Refrigerate, covered, up to 24 hours.
- For the Thai Peanut Sauce:
- Whisk together water, peanut butter, soy sauce, sesame oil, molasses, vinegar, chili sauce, lemongrass paste, garlic, red pepper flakes and cilantro; set aside in the fridge until ready to serve.
For Cooking the Chicken:
- Remove the chicken 20-30 minutes before ready to cook.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Remove Peanut Sauce from the fridge and reserve half for serving alongside the chicken. If the sauce has thickened while refrigerated, thin with 1-2 tablespoons of water until desired thickness.
- Transfer chicken to the prepared baking rack/pan (shake off excess yogurt marinade as you work). Leave space between chicken pieces to facilitate even baking.
- Bake the chicken at 425°F for 30 minutes. Remove the chicken from the oven.
- Use tongs to dip each piece of chicken in the peanut sauce (again shaking off extra sauce), and return the chicken to the baking rack/sheet the opposite-side-up.
- Sprinkle the chicken with toasted sesame seeds.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until the chicken is tender throughout and the sauce has caramelized.
- Serve with the reserved sauce.
- Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Thai Chicken Wings with Spicy Peanut Sauce
Ingredients
For the Marinade:
- 2 pounds chicken wingettes and/or drumettes
- Kosher salt & freshly ground black pepper
- ½ cup Greek yogurt
- 1 jalapeno pepper chopped; stem removed
For the Thai-Style Peanut Sauce:
- 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
- ¼ cup chopped fresh cilantro leaves
For Baking the Chicken:
- 2 tablespoons toasted sesame seeds
Instructions
For Chicken Marinade:
- Liberally salt and pepper the chicken. Combine the yogurt and chopped jalapeno pepper in a large bowl or zipper-style plastic bag. Add the chicken and mix well - being sure to coat all chicken pieces. Refrigerate, covered, up to 24 hours.
- For the Thai Peanut Sauce:
- Whisk together water, peanut butter, soy sauce, sesame oil, molasses, vinegar, chili sauce, lemongrass paste, garlic, red pepper flakes and cilantro; set aside in the fridge until ready to serve.
For Cooking the Chicken:
- Remove the chicken 20-30 minutes before ready to cook.
- Heat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack in/over the baking sheet.
- Remove Peanut Sauce from the fridge and reserve half for serving alongside the chicken. If the sauce has thickened while refrigerated, thin with 1-2 tablespoons of water until desired thickness.
- Transfer chicken to the prepared baking rack/pan (shake off excess yogurt marinade as you work). Leave space between chicken pieces to facilitate even baking.
- Bake the chicken at 425°F for 30 minutes. Remove the chicken from the oven.
- Use tongs to dip each piece of chicken in the peanut sauce (again shaking off extra sauce), and return the chicken to the baking rack/sheet the opposite-side-up.
- Sprinkle the chicken with toasted sesame seeds.
- Reduce heat to 400°F and bake an additional 20-25 minutes or until the chicken is tender throughout and the sauce has caramelized.
- Serve with the reserved sauce.
- Enjoy!
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
