# Components:
→ Chicken Wings
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp baking powder
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Sauce
05 - 1/3 cup creamy peanut butter
06 - 2 tbsp Sriracha sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp honey
09 - 2 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 1 garlic clove, minced
12 - 2-3 tbsp warm water
→ Garnish (Optional)
13 - 2 tbsp chopped roasted peanuts
14 - 2 tbsp chopped fresh cilantro
15 - 1 lime, cut into wedges
# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top.
02 - Thoroughly pat the chicken wings dry using paper towels. In a spacious bowl, combine the wings with baking powder, kosher salt, and black pepper, tossing until they are uniformly coated.
03 - Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 40 minutes, inverting them halfway through the cooking process, until the skin achieves a crispy, golden-brown texture.
04 - While the wings are baking, prepare the sauce. In a medium bowl, vigorously whisk together the creamy peanut butter, Sriracha sauce, soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Gradually incorporate warm water, one tablespoon at a time, until the sauce reaches a smooth and pourable consistency.
05 - Once baked, transfer the chicken wings to a large bowl. Pour the prepared peanut butter Sriracha sauce over the wings and toss gently until each wing is thoroughly coated.
06 - Serve the wings immediately. If desired, garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.
