Baked Thai Peanut Chicken Wings are a guaranteed hit at your next gathering—finger-licking delicious and easy to make. I developed this recipe for my client, Gourmet Garden, and it’s one of our favorites.
Lately I’ve been on a chicken wing kick. They’re fun, versatile, and instantly turn any event into a celebration. Part of the fun is experimenting with bold sauces—this Thai peanut version is one of my best.
These baked wings are ideal for entertaining: they’re crowd-pleasers, simple to prepare, and can be marinated ahead of time. If you prefer a heartier meal, serve them with steamed rice and a green vegetable for an easy weeknight dinner.
The recipe starts with a Thai-inspired peanut sauce that doubles as a marinade and a dipping sauce. The sauce is rich enough that we found ourselves dipping spring rolls, dumplings, chicken fingers, and even raw vegetables into the leftovers. Important: reserve some sauce for serving before adding the wings to the marinade to avoid cross contamination.
The sauce is simple and relies on pantry staples: light coconut milk, peanut butter, brown sugar, fish sauce, lime juice, and a Thai seasoning paste for depth. I like Gourmet Garden’s Thai Stir-In Paste because it blends shallot, ginger, lemongrass, coriander, and chili pepper into an easy, concentrated flavor boost. I use it in other recipes too—Thai-style lettuce wraps, soups, dressings, and even as a sandwich condiment.
Thai Peanut Baked Chicken Wings
1 hour 5 minutes
30 minutes
1 hour 35 minutes
Ingredients
- 1 cup light coconut milk
- ½ cup peanut butter
- 2 Tablespoons Gourmet Garden® Thai Stir-In Paste
- 2 Tablespoons brown sugar
- 2 Tablespoons fish sauce
- 1 lime juiced
- 1 pinch salt optional
- 1.5 pounds chicken wings
- 1 Tablespoon Gourmet Garden® Lightly Dried Cilantro
Instructions
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In a mixing bowl, whisk together the coconut milk, peanut butter, Thai stir-in paste, brown sugar, fish sauce, and lime juice until smooth. Taste and add a pinch of salt if desired.
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Divide the sauce: transfer half to a large zip-top bag for marinating and transfer the other half to a small serving dish for dipping. Add the chicken wings to the bag, seal, and shake to coat. Refrigerate for 1 hour.
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Preheat the oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top.
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Arrange the wings on the rack in a single layer and bake for about 30 minutes, or until the skin is golden brown and the wings are cooked through.
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Remove from the oven, sprinkle with the dried cilantro, and serve immediately with the reserved Thai peanut sauce for dipping.
Notes
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These wings are a flavorful, no-fuss option for parties or weeknight dinners. The peanut sauce is creamy, tangy, and slightly sweet, while the Thai paste adds bright aromatic notes. Make extra sauce for dipping—you’ll be glad you did.