Baked Thai Chicken Wings with Peanut Dipping Sauce

5 from 2 votes

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These Baked Thai Chicken Wings with Peanut Dipping Sauce are perfect for a big game or a simple weeknight!

This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!

It’s a very exciting week if you love food because between the super bowl and valentines day it’s all about those apps and desserts.  We are going to my moms for the super bowl on Sunday and wings are just always a must!  I decided to mix it up with a thai style baked wing this year that has a basic & delicious coating on it and a delicious peanut dipping sauce.

My mom and I made a thai chopped salad recently and the peanut dressing was so amazing we just drenched the salad in it.  I knew I had to add peanuts to just about anything I could so why not in a wing recipe?!  If you can’t have peanuts I would definitely use cashew butter instead of peanut because its my favorite replacement.  Baked wings can be amazingly crispy – all you have to do is make sure they are dry, coat them in baking powder and seasonings and bake for longer than you think you should at a high 450 degrees.  I can’t wait for you guys to try these!!

This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!

Step- By- Step guide to Baked Thai Wings

  • First you should know, the dryer the wings are when you start this process the crispier they will get!!

  • Oven preheated to 450 degrees, baking sheet covered with foil and a wire cooling rack placed on top, set this off to the side.

  • Pat dry the wings with a paper towel all over to ensure they are dry, then place in a bowl

  • In a small bowl combine baking powder, salt, garlic powder and ground ginger; pour over wings and toss to combine

  • Once coated place the wings evenly on the cooling rack on the baking sheet, remember to leave space in between them and not crowd the pan. Bake for 30 min, flip them and then bake for an additional 20-3- minutes or until brown and crispy.

  • While the wings are cooking in a small bowl combine garlic powder, lime juice, soy sauce, salt and melted ghee. This will be tossed with the cooked wings as soon as they come out of the oven.

  • For the dipping sauce combine peanut butter, lime juice, soy sauce, maple syrup, rice wine vinegar, ground ginger, garlic powder, sesame oil. If the mixture is too thick at this point feel free to add some water and finish off with salt and pepper.

  • Serve with veggies and enjoy!

This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!

Do you need a few more appetizers to go with the wings, check the links below:

Crispy Baked Lemon Garlic Chicken Wings

Italian Sausage Nacho “Cheese” Dip {Dairy Free}

Caramelized Onion & Bacon Compote on Sweet Potato Crostini

Paleo Chili Cheese Dip

This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!

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This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!

This Baked Thai Chicken Wings with peanut dipping sauce recipe is so delicious and perfect for any weeknight or big game!
5 from 2 votes

Baked Thai Chicken Wings with Peanut Dipping Sauce

By: Kelsey
These Baked Thai Chicken Wings with Peanut Dipping Sauce are perfect for a big game or a simple weeknight!

Ingredients 

  • 2 lbs chicken wings
  • 2 tsp baking powder**
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground ginger

Sauce:

  • 1 tsp garlic powder
  • 1 tsp lime juice
  • 1 tsp coconut aminos or soy sauce
  • ¼ tsp salt
  • ¼ cup ghee or butter, melted

Peanut Sauce:

  • cup natural peanut butter*
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  • 2-3 tbsp water
  • salt and pepper

Instructions 

  • Preheat the oven to 450 degrees.  Line a baking sheet with foil and place a wire cooling rack on top.
  • Pat your chicken wings dry (the dryer they are, the crispy they will get!).  Then place them in a large bowl.
  • In a small bowl combine baking powder, ½ tsp salt, 1 tsp garlic powder and 1 tsp ground ginger and stir to combine.
  • Pour the spice mixture over the wings and toss to coat evenly.  
  • Place the wings, spread out evenly, on the cooling rack and bake for 30 minutes, flip them all, then bake for another 20-30 minutes or until browned and crispy.
  • Meanwhile, in a small bowl combine 1 tsp garlic powder, 1 tsp lime juice, 1 tsp soy sauce, ¼ tsp salt, and ¼ cup melted ghee and stir to combine.
  • Place cooked wings in a large bowl and add ghee mixture on top. Toss to coat the wings.
  • To make the dipping sauce combine all of the remaining ingredients in a small bowl and stir until combined.  Add the water until your desired consistency is achieved. Season with salt and pepper to taste.
  • Serve wings with the dipping sauce and veggies!

Notes

  • You can use cashew butter instead of peanut!
Like this recipe? Rate and comment below!

 

 

 

 

About Kelsey

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4 Comments

  1. 5 stars
    These were so amazing and the baking powder worked so well! Next time I make them, I may not even make the peanut dipping sauce. While delicious, the wings alone with the ghee sauce were SO good, they didn’t necessarily need a dipping sauce!

  2. 5 stars
    The texture of these wings was hands down the best I have ever made. SO CRISPY! I agree with the other comment that the wings were so good on their own that they didn’t need the dipping sauce. However, the peanut sauce is so good (and there’s so much leftover) that I’ll be dipping anything I can find in it for the next few days and will make it on its own to go with other things in the future.