Peanut Butter Sriracha Chicken Wings (Print)

Baked chicken wings tossed in a creamy, spicy peanut Sriracha sauce—perfect for sharing or snacks.

# 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.

# Expert Advice:

01 -
  • Uses only one baking sheet for easy cleanup
  • No deep frying required so you get crispy wings with way less mess
  • Perfect balance of heat and creamy nuttiness in every wing
  • Great make-ahead potential for parties or game day
02 -
  • Bold peanut sauce coats every wing for irresistible flavor
  • Baking powder is the not so secret trick for bakery level crispness
  • Easy to make gluten free just use tamari instead of soy sauce
03 -
  • Always use baking powder not baking soda for crisp and lift
  • Make sure the wings are very dry before baking or they will steam instead of roast
  • Warm the peanut butter gently if it is too thick so it blends into the sauce smoothly

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