Sticky Thai Chicken Wings With Peanut Satay Sauce
These Thai chicken wings are marinated in a flavor packed marinade, then baked to a crispy, gooey perfection and served with a peanut sauce.
Servings: 4 servings
Calories: 965kcal
Ingredients
- 2-3 lbs. chicken wings (wingettes/drumettes)
Marinade:
- 1 tbsp. lemongrass paste
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tsp. turmeric
- 1 tablespoon lime juice
- 2 tbsp. coconut sugar
- 2 cloves garlic, minced
- ¼ cup coconut milk
- 1 tsp. ginger
- 1 tbsp. sambal olek (substitute chili garlic sauce if desired)
Peanut Dipping sauce:
- 1 cup roasted peanuts
- 1 tbsp. tamarind pulp
- 1 tbsp. soy sauce
- Couple sprigs of cilantro
- 1-4 Thai chilies to taste
- 1 tsp. fish sauce
- ½ tsp. salt
- 1 tsp. coconut sugar
- 1 tbsp. oil
- ½ to 1 cup chicken broth
Instructions
- Combine all the marinade ingredients in a bowl and add the chicken wings. Place in the fridge overnight or for at least 8 hours.
- Heat the oven to 400°F. Place chicken wings on a parchment paper lined baking sheet in a single layer, reserving any excess marinade.
- Bake for 35-45 minutes, flipping once halfway through. Wings should be gooey and caramelized on the outside when done.
- While the wings cook, heat the excess marinade in a saucepan over medium-low and simmer for 5-10 minutes. Glaze the wings with the sauce halfway through.
- Remove from the oven and serve hot garnished with cilantro, Thai chilies, and/or peanuts (optional).
Air Fryer Instructions:
- When ready to cook, add 1-2 tablespoons of cornstarch to the wings, toss to coat (it doesn't have to fully coat them) and place them in the air fryer basket in a single layer.
- Cook them at 400°F for 20 minutes, flipping them halfway through. You may have to cook them in a couple batches depending on the size of your air fryer basket.
- They will be golden brown and sticky when done. Remove the fried chicken wings and serve with the Thai peanut dipping sauce over the wings or on the side.
Peanut Satay Sauce:
- Combine all the ingredients in a blender and pulse until smooth. If the sauce is too thick add a couple tablespoons of water or stock to thin it out.
Notes
- Lay the chicken wings in a single layer when baking them to ensure they caramelize fully.
- Use a wire rack for the wings if you want them ultra crispy on all sides.
- Line the baking sheet with foil or parchment paper to keep the glaze from ruining your baking sheets.
- You can use chicken thighs instead of wings. Add 15-20 minutes to the cook time to ensure they are cooked through. Use a thermometer to check they are cooked to 160°F.
- You can use whole wings as well if you can't find drumettes.
- If the wings are not caramelized, continue cooking for 5 minutes at a time until edges are brown and gooey.
- Use more or less Thai chilies depending on your heat preference.
Nutrition
Calories: 965kcal | Carbohydrates: 24g | Protein: 59g | Fat: 72g | Saturated Fat: 17g | Cholesterol: 174mg | Sodium: 1481mg | Potassium: 949mg | Fiber: 5g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 4.1mg | Calcium: 94mg | Iron: 5.1mg