Save These peanut butter Sriracha chicken wings are my answer to cravings for both comfort and spice. The wings bake up perfectly crisp in the oven, then get tossed in a creamy peanut sauce that is just the right mix of savory heat and tang. Whenever I make these for a get-together, they disappear before I have time to blink.
The first time I made these, I worried the combo would be too wild but it was an instant household favorite. Now my friends ask me to bring them to every party.
Ingredients
- Chicken wings: choose fresh, plump pieces for maximum juiciness
- Baking powder: makes the wings extra crisp in the oven
- Kosher salt: brings out the natural flavor
- Black pepper: gives gentle underlying heat
- Creamy peanut butter: classic style for smooth sauce; try to use one with no added sugar
- Sriracha sauce: opt for the traditional red bottle for that bold garlicky heat
- Soy sauce: adds depth and saltiness; try low sodium if you prefer
- Honey: balances out the spicy and salty notes with just a touch of sweetness
- Rice vinegar: brings brightness that cuts the richness of the peanut butter
- Sesame oil: gives subtle toasted aroma; choose cold-pressed if you can
- Garlic: fresh minced cloves give the sauce real bite
- Warm water: adjust for desired sauce thickness so it coats every wing
- Roasted peanuts: chop these for garnish to add crunch and nutty flavor
- Fresh cilantro: for garnish and a burst of color
- Lime wedges: gives a zesty finish and helps wake up all the flavors
Instructions
- Prepare the Oven and Equipment:
- Set your oven to 425 degrees Fahrenheit Also line a baking sheet with foil and place a wire rack on top to promote air circulation for even crispness
- Dry and Season the Wings:
- Pat the chicken wings thoroughly dry with paper towels so the skin gets crispy Toss them in a large bowl with baking powder salt and black pepper ensuring every wing is coated evenly This step is key to the golden crust
- Bake the Wings:
- Arrange the wings in a single layer on your prepared rack Make sure they are not touching so the hot air can get all around them Bake for 40 minutes flipping them halfway through so each side gets evenly crisp and golden
- Mix the Sauce:
- While the wings bake whisk together peanut butter Sriracha soy sauce honey rice vinegar sesame oil and garlic in a bowl Start adding warm water just a tablespoon at a time whisking until your sauce is smooth and just slightly pourable It should cling to a spoon but not be too thick
- Coat the Wings:
- As soon as the wings come out of the oven transfer them to a clean mixing bowl Pour your sauce over the top and use tongs to toss until they are all completely coated and glossy
- Garnish and Serve:
- Move the wings to a serving platter and scatter over chopped roasted peanuts and fresh cilantro Arrange lime wedges on the side for squeezing just before eating
Save No matter how many times I make these it is that hit of lime over the hot wings that always makes the flavors sing. Peanut butter is definitely my favorite part here because it delivers creaminess without needing any dairy. The first time my family tried these wings everyone was licking their fingers and begging for more.
Storage Tips
Let leftovers cool completely before storing Keep wings in an airtight container in the fridge for up to three days Reheat in a hot oven or air fryer to revive the crispiness and toss with a little extra sauce if needed
Ingredient Substitutions
Use tahini or almond butter if peanut allergies are a concern—just know the flavor will change Coconut aminos work as a soy free alternative to soy sauce but add a touch more salt Replace honey with maple syrup for a subtle twist
Serving Suggestions
Pile them up on a platter for parties and scatter peanuts and cilantro on top Serve with extra lime wedges and crisp veggies like celery and cucumber on the side for cooling crunch Turn them into a meal by adding steamed jasmine rice or a simple crunchy slaw
Cultural Context
This dish is a little love letter to American style wings and Southeast Asian peanut sauces Peanut sauces are found all over Indonesia Thailand and Vietnam so this is a playful cross between spicy wings and classic satay flavors
Seasonal Adaptations
In summer grill the wings over medium high heat instead of baking Add a spoonful of chopped fresh mint to the garnish in spring During fall try a drizzle of maple syrup in the sauce for warmth
Extra sauce can double as a fun dipping sauce for veggies or fries If you love extra crunchy skin go for the air fryer method Taste and adjust the Sriracha to match your spice preference
Success Stories
A friend once brought these to a birthday picnic and they were the first thing to disappear from the food table One of my kids eats the sauce with a spoon and declares it better than barbecue When I made a double batch for game day not a single crumb remained
Freezer Meal Conversion
Let the baked plain wings cool completely then freeze them in a single layer before bagging Thaw and reheat in a hot oven or air fryer Toss with fresh made sauce after reheating so the coating stays creamy and bright
Save Enjoy these flavor-packed wings as a crowd-pleasing appetizer or a fun main dish. The combination of sweet, savory, and spicy is truly addictive.
Recipe FAQs
- → How do I get crispy baked chicken wings?
Pat the wings dry and coat them evenly with baking powder. Bake on a wire rack at high heat for crispness without frying.
- → Can I make the sauce spicier?
Yes, adjust the Sriracha amount or add chili flakes for more heat according to your taste preferences.
- → Is there a gluten-free option?
Substitute soy sauce with tamari to make the sauce gluten-free. Always check labels for hidden gluten.
- → Can these wings be cooked in an air fryer?
Yes, air fry at 400°F (200°C) for about 25 minutes, shaking halfway through for even cooking and crisp skin.
- → What garnishes go well with these wings?
Top with chopped roasted peanuts, fresh cilantro, and lime wedges to add extra flavor and freshness.
- → Are these wings suitable for those with nut allergies?
No, the sauce contains peanut butter and is not suitable for those with peanut allergies.