I have a thing for chicken wings. And while I’m not one to shy away from deep frying (See: Easy Homemade Churros), there is a time and a place to bring the oil to a boil. Super Bowl Sunday is not that time, nor that place.
I don’t want to be forced to man a fiery, bubbling cauldron when there are game-winning touchdowns and Super Bowl commercials at stake. Who wants to risk missing a minute of the Clydesdales in their prime?
It all started with Crispy Baked Asian Chicken Wings, which inspired Crispy Baked Orange Chicken Wings. And now, to complete the trio, Crispy Baked Thai Chicken Wings with Peanut Sauce. One technique, three sauces, endless dipping possibilities.
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Crispy Baked Thai Chicken Wings with Peanut Sauce
Yield: 4 to 6 servings
- For the chicken:
- 2 1/2 pounds chicken wings, drumettes and flats separated (tips removed)
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the peanut sauce:
- 2/3 cup chunky peanut butter
- 1/4 cup hot water
- 1 teaspoon grated fresh ginger
- 1 Tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon honey
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- Make the chicken:
- Preheat the oven to 400ºF.
- Rinse the wings and drumettes, pat them dry and transfer them to a large bowl. Toss the wings with the vegetable oil, sesame oil, salt and pepper. Position the wings on a baking rack placed on top of a foil-lined baking sheet, spreading the wings into a single layer to ensure they aren't touching.
- Bake the wings, rotating the pan half-way through, until they're fully cooked, 45 to 50 minutes. While the wings are baking, prepare the sauce.
- Make the sauce:
- In a medium bowl, whisk together all of the sauce ingredients. Taste and season the sauce with salt, pepper and additional crushed red pepper flakes, if desired.
- Remove the wings from the oven and transfer them to a large bowl. While the wings are still hot, add the prepared sauce to the bowl, tossing to thoroughly combine. Serve immediately.
- Kelly's Notes:
- Depending on the type of peanut butter you use, you may need to thin the sauce additionally with more hot water. If the sauce is too thick, add 1 more tablespoon of hot water at a time until it reaches your desired consistency.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.