Description
These Baked Thai Chicken Wings with Peanut Dipping Sauce are perfect for a big game or a simple weeknight!
Ingredients
Scale
- 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
- 1/4 tsp salt
- 1/4 cup ghee or butter, melted
Peanut Sauce:
- ⅓ 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!