These chicken wings may be skinless but they still bake up nice and crispy in the oven, and are served with a creamy Thai peanut sauce that’s to die for.
In This Post
I had a hunch chicken wings might fill the bill.
A hunch that these skinless, baked wings (say what? healthy-ish even?) might fit right into a round of lounging about with friends and family who are perfectly positioned with beverage in hand while the big game rambles on in the background because we’re all ignoring the commentators and waiting for the commercials anyway.
The commercials. And the food. It’s all about the food.
I say I had a hunch, but I really wanted to know, so I asked you what you craved on Facebook and here’s what you had to say.
This is a recipe that begs for the reach-in. Where there will be no penalties or unfair, uncalled for whistles, except for that holy-cow-show-me-more-low-slow-whistle that you only hear on construction sites when a hot chick ambles by.
Woot-twoo. Whistle away. These Baked Chicken Wings with Thai Peanut Sauce deserve every pursed lip.
I love chicken wings. I DO NOT love the skin.
When they’re baked, they’re soggy. When they’re deep fried, they’re too dang crispy, and, well, simply too many calories to justify.
That’s why when my man says, “Sure, I’ll skin the little suckers,” I count my blessings and give him a big-old, fat kiss, because skinning chicken wings is not my cup of tea.
Sure, it takes an extra 15 minutes. But on our table, it’s well worth the effort. And like doing the dishes. It’s always best when someone else is doing it for you. It’s worth a foot rub or whatever you have to negotiate to make it worth your while. I’ll leave it at that. (Stand down, G.)
About the Recipe
These wings fore-go the skin, but in my mind, the extra detail work is worth the effort. Especially when I can get someone else (butcher, housemate, sucker) to do it.
These guys are baked naked (aka no skin to crisp up) and yet they still have a nicely crispy crunch. To achieve this, I set the wings on a baking sheet that’s been set inside the pre-heating oven so it rises in temperature at the same rate as the oven. When the chicken is set on the hot baking sheet, they start to sizzle from the get go, giving the exterior a head start on crisping up. I got the idea from this crispy chicken wing recipe that promises crispy wings every time. And guess what? It works!
However, if you baste with more peanut sauce late in the baking game, the oven’s heat won’t have enough time to crisp the wing’s exteriors—unless you bake the interior to a version of chicken leather—resulting in a more succulent, yet still-delicious-just-not-as-crispy exterior. So choose your preference and baste to your taste.
There should be plenty of extra peanut sauce after marinading for post-baking dipping. But if you’re a big sauce fan, you may want to double the peanut sauce.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Baked Chicken Wings with Thai Peanut Sauce
Ingredients
- 2 cloves garlic peeled and roughly chopped
- 1 ½- inch knob ginger peeled and roughly chopped (about 1 tablespoon)
- 1 cup coconut milk
- ½ cup smooth peanut butter
- ½ lime , juiced (about ½ lime)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes
- 5 pounds chicken wings , skinned with tips removed and drumettes and flats separated
- cooking spray
- lime wedges , chopped green onion, chopped cilantro for garnish
Instructions
- Add the garlic and ginger to the bowl of a food processor and process for 30 seconds or until minced. Add the coconut milk, peanut butter, lime juice, brown sugar, fish sauce, sesame oil and red pepper sauce. Process until smooth, about 30 seconds to 1 minute. Scrape into a bowl and set aside.
- Put the skinned and separated wings into a gallon size freezer bag and add ¾ cup of the peanut sauce. Close the bag and massage the peanut sauce into the chicken wings. Add ¼ cup more sauce if needed. Refrigerate for 2 hours up to 12 hours.
- Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and place in the oven to preheat as well.
- Place the wings on the preheated baking sheet and bake for 30 minutes. Flip the chicken wings, they should be crispy on the bottom. Baste with peanut sauce and bake for 15 minutes more or until golden on top and crispy on the bottom. Flip the chicken once more, baste again and cook for 5 more minutes if desired.
- Garnish with a squeeze of lime, chopped green onion, chopped cilantro and reserved peanut sauce for dipping.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Just Wing It
There are as many variations on wing touch-downs as there are winner-winner-chicken-dinners. Here are just a few.
Turmeric Chicken Wings
Wings are flavored in the best way with lemongrass, turmeric, garlic, cilantro rub to make for an easy marinade to toss on the backyard grill. Yes! Winter too!
Get the Recipe | Yummy Supper
Diane’s Vietnamese Fried Chicken Wings
Diane’s marinade of fish sauce studded with garlic and other simple spices is what gives this fried chicken a kick-up savory flavor.
Get the recipe | White On Rice Couple
Pok Pok Wings
These tiny wings pack a punch of salty, sweet, umami and spicy all into one little bite. The secret is the fish sauce.
Get the recipe | Eat the Love
Honey Mustard Chicken Wings
Marinate the wing drummettes in a mixture of honey, mustard, olive oil, soy sauce, and garlic, roast them and then power them down with a cold brew.
Get the recipe | Simply Recipes
Oven Baked Chicken Wings
It may not seem the most delectable, but gnawing on the bone is where the flavor IS AT
Get the recipe | Dine and Dish
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Will French
Made these this weekend for our Super Bowl party, and they were a HIT! I made to versions, one per the recipe minus chili flakes, and the second batch with 3 tablespoons of Siracha sauce to spice them up instead of the chili flakes. So good! Thank you for the recipe!
Those are great tips Will! Thanks for sharing (and nothing better than wings for Super Bowl!).
Shawn Straub
Mad ethe thai peanut wings but i smooked them in pecan flavor wood chips for 1 hr then finished them with the sauce in a air frier came out perfect
What a great idea Shawn, smokey wings sound delicious.
Carmen
I made the Thai peanut sauce for boneless skinless chicken, then grilled it and it was fantastic. Best peanut sauce I have had in years!!
I’m so glad you enjoyed it!
Joe
Great recipe. I will give it a shot for sure. Where did you get that rustic carving fork? Thanks for the recipe.
Suzann
I am going to transfer these ideas to main dish recipes using chicken breasts.
I will be MIA for the super bowl since I detest football.
Shane
I cannot stand coconut – do you know a substitute that would work in lieu of the coconut milk? Thanks – everything else sounds amazing.
Hi Shane, you could leave the coconut milk out and substitute buttermilk if you wanted the creamy tang. Or eliminate the liquid all together and and substitute with 2 teaspoons of tomato paste, 1/4 cup hoison sauce and 1/3 cup water. This will be more like a traditional Vietnamese peanut sauce for spring rolls, and will make a little less. I can’t guarantee how it will cook on the wings, but I bet it will be tasty. You could add a little sugar if it needs sweetening. Let me know if it works!
Jodie
Could the marinade/sauce be used on a different cut, such as drumstick or boneless breast, with the same results?
Shinee
Skinless, huh? I was debating whether I take this route or not when I was working on my today post. :) But I decided to keep it, and used baking powder trick. It works perfectly. Plus, when you bake on the wire rack, they don’t get soggy.
Love the Thai peanut sauce. Yum!
Meagan @ A Zesty Bite
I’m so happy your facebook readers went for the wings because these are out of the world.
jenna @ just j.faye
Ooohhh thai peanut sauce! I am drooling all over these!
Janet
I’m sure the wings are great, but I can’t believe you made that comment about a hot chick at a construction site. We just really don’t need WOMEN making comments that imply that whistling at women/objectifying is a good thing. Or a compliment.
Rebecca
I agree. i feel strange commenting because it’s entirely your prerogative to post those comments, and I don’t want you to limit your free speech for a few antsy commenters. Nonetheless, the general standard of your blog is just so, so much better than giving in to petty misogyny. Leave wolf-whistling to the idiots.
Thanks for your comment, and don’t ever feel strange commenting. Sometimes I need a hand to the forehead smack. I’ll definitely be more conscious of opinions like yours in the future when I’m ‘attempting’ to be humorous and miss the mark. I hope this won’t black list me from your reading list. :)
Elle
Are you kidding? It was funny. Don’t let the PC police get to you. If 2 people don’t like your brand of humor, they can take a hike. And you’ll never miss them. Good Lord. So sick of this “Wah I’m so offended,” stuff! The sauce sounds yummy but I will never skin a chicken wing. The wing is the only piece of the chicken with the proper meat to skin ratio!
Point taken. It was all in jest.
Cookin Canuck
Did you make these just for me? Because that Thai peanut sauce is calling my name. I’m going to show up on your doorstep for the Super Bowl if you’re serving these!
bev @ bevcooks
Whaaaaat. I’m so going in.
Marissa | Pinch and Swirl
I’ve been on a wing kick lately (that just sounds wrong :) ), but my first try was a disaster. I wanted to try the baking powder crispy skin trick, but accidentally used baking soda (duh).
Anyway, I love this lightened up, Thai inspired version of wings! I hadn’t considered removing the skin – such a great idea!
Ha! I’m sure I’ve had a wing disaster more than once myself. My sushi chef uses rice flour for his tempura. I bet it would be dynamite on wings, just adding a little crispy. I’m hoping to try it out myself.
KalynsKitchen
Oh yes please. They really sound amazing.
Alison H.
These look amazing! Am definitely making these this weekend!
Sarah | Broma Bakery
Yes, thank you for skinning these! They’re just too heavy with the skin on. And I love that they’re baked on top of that! That leaves me more calories for seven layer dips and nachos. Teehee
Angela @ Eat Spin Run Repeat
Oooh yesss! When I saw your instagram post the other day about Thai-inspired recipes being in the making, I was secretly really hoping for something to do with peanut sauce and you’ve totally delivered! And ps. I can’t stand chicken skin either! :)
Yes, I’ll still once in a while eat a skinned wing, but man, it feels good to know I’m not!
Sune Moolman
That sauce! YUM!!