Cheer on your favourite team and keep your party guests entertained with these scrumptious Baked Thai Chicken Wings with Peanut Sauce!Jump to Recipe Print Recipe
This post is sponsored by Vitamix — Makers of my favourite high-performance blenders! All opinions expressed are my own.
Are you or someone in your family a big hockey fan? If so, you’ve probably been watching the playoffs cheering your team on. Those who know me well, know that I’m not the biggest sports fan but I am a fan of food, and game time snacks are the best! I can always get excited about watching a game if there is some good food involved. Chicken wings are my favourite game time appetizer and judging by their popularity, there’s a good chance they’re one of your favourites as well. Wings are a classic game snacking food and with all the flavour possibilities out there you could have a different flavour for every game. My favourite so far has to be these Baked Thai Chicken Wings with Peanut Sauce.
Marinade for Thai Chicken Wings
These baked Thai chicken wings are flavoured with a delicious mix of seasonings and are served with a scrumptious Thai peanut sauce that is so completely addictive! The chicken wing marinade is based on my favourite recipe for chicken satay. It’s such a delicious combination of spices and sauces to use on chicken and so easy and quick to prepare. Spices such as ground coriander and cumin are used along with some fresh lime juice, soya sauce and what I think is the magical ingredient in this marinade, fish sauce. The smell of the wings alone while these are baking up in your oven will make your mouth water in anticipation, it’s so good!
Peanut Sauce for Thai Chicken Wings
Though these wings are delicious on their own, what makes them extra scrumptious is this incredibly addictive peanut sauce. I swear I could add this peanut sauce to just about everything, it’s so delicious and it couldn’t be easier to make. All I did to make this Thai peanut sauce is add all of my ingredients into my Vitamix and blend for the quickest, easiest and tastiest homemade peanut sauce. You could easily make the peanut sauce while the wings are in the oven, but if you’re going to be busy making different snacks, you could make the peanut sauce ahead of time and just re-warm it before serving with the wings. If you find the sauce too thick, you could always thin it down with a bit of water.
This recipe makes a good amount of Thai peanut sauce, which is perfect because you’ll want to eat this sauce with everything! Thai peanut sauce is so versatile, you could use leftover sauce as a dressing for this Asian salad such as this one. You could also use it as a dipping sauce for fresh spring rolls, add it to some noodles for a Thai inspired meal, or my favourite, use it as a dip for chicken satay skewers. In fact, the marinade I used in this recipe is actually for chicken satay, so you could use the same marinade to make some delicious chicken satay skewers, perfect since grilling season is upon us.
Freezing Peanut Sauce
You could also freeze any leftover peanut sauce to use later. Just thaw the sauce in the refrigerator overnight and when you’re almost ready to eat, heat the sauce in a small saucepan whisking to make the sauce smooth again. If the peanut sauce is too thick you could thin it out with water or coconut milk.
So if you’re planning on hosting a hockey game party soon with a bunch of friends or just hanging out with your family watching the game, be sure to include these Baked Thai Chicken Wings with Peanut Sauce, they are sure to fly off the platter!
If you make these Baked Thai Chicken Wings with Peanut Sauce be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits and #Vitamix, I’d love to see your photos!
Baked Thai Chicken Wings with Peanut Sauce
- 1.5 kilo chicken wings (approx. 3lbs) cut into wingettes and drumettes
- 1.5 tbsp baking powder
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cayenne (less if you prefer less spicy)
- 1 tsp. turmeric
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. garlic paste (from 2 large garlic cloves)
- 2 tsp. fish sauce
- 2 tbsp soya sauce
- 2 tbsp lime juice (or lemon)
- 2 tbsp honey
- 2 tbsp oil any light tasting
- 1/4 cup roasted unsalted peanuts
- 1/2 cup peanut butter creamy or crunchy and natural or regular
- 1/2 cup coconut milk (shake can well before opening)
- 3 tbsp lime juice
- 3 tbsp honey
- 1 tbsp red curry paste
- 1 tbsp soya sauce
- 1 tbsp cilantro
- 2 tsp. fish sauce
- 1 tsp sriracha optional
- 1/4 cup roasted unsalted peanuts finely chopped
- Position oven racks so there is one in the lower portion of the oven and one just above the middle rack. Preheat the oven to 250F. Line a baking sheet with foil or parchment paper. Coat rack with oil and place rack on baking sheet. (I used a cooling rack).
- If wings are not already split, cut wings into wingettes and drumettes. Pat dry with paper towel and place in a large bowl.
- Add baking powder (NOT BAKING SODA) and salt to chicken wings. Toss wings well and place on the rack on a baking sheet.
- Bake chicken wings in the oven on lower rack for 25 minutes. Move wings up on to the rack right above the middle position, raise the oven temperature to 425F. When the oven reaches 425F (it took mine about 14 minutes), remove wings from the oven and place them in the bowl with the chicken marinade, toss well to coat all the wings and place wings on the rack again. Brush any left over marinade onto the wings. Return to the oven on the rack right above the middle position. Bake for 12 to 14 minutes longer until wings are golden and crisp on top, turn chicken wings over and cook for another 8 to 10 minutes until golden and cooked through.
- In a large bowl, place all marinade ingredients and whisk to combine. Set aside. As per the directions above, add the chicken wings (part way through cooking) to the marinade and toss well before returning to the oven.
- In the jar of your Vitamix, or other high powered blender, add all of the ingredients for the peanut sauce, except for the last 1/4 cup of peanuts.
- Blend for one minute or until smooth and creamy. At this point you could add the last 1/4 cup of peanuts and only blend for a few seconds so that the sauce has some small pieces of peanuts in it. Alternatively, you could hand chop the peanuts and stir them in the finished sauce.
- Taste the sauce and adjust to your liking. If you want a thinner sauce you could add a bit of water and blend again.
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