Prepare to embark on a culinary adventure that will make your taste buds dance with pure excitement! These Sticky Spicy Peanut Butter Chicken Wings are not just a recipe; they're a flavor explosion that combines the rich, creamy goodness of peanut butter with a fiery kick of sriracha that will leave you craving more. Whether you're hosting a game night, looking for a show-stopping appetizer, or simply wanting to elevate your dinner game, these wings are guaranteed to be the star of the show. Get ready to transform your ordinary meal into an extraordinary taste experience that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Asian
Serves: Serves 4
Ingredients
- 2 lbs chicken wings
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sriracha
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Sesame seeds for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with aluminum foil and place a wire rack on top for even cooking and crispiness.
- Pat chicken wings dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when baking.
- In a large mixing bowl, whisk together peanut butter, soy sauce, honey, sriracha, minced garlic, and grated ginger until smooth and well combined. The sauce should have a thick, glossy consistency.
- Reserve about 1/4 cup of the sauce for final glazing. Toss the chicken wings in the remaining sauce, ensuring each wing is evenly coated.
- Arrange the sauce-coated wings on the wire rack, ensuring they are not touching each other. This allows hot air to circulate and helps wings crisp up evenly.
- Bake in the preheated oven for 35-40 minutes, turning wings halfway through cooking time to ensure even browning.
- During the last 5 minutes of cooking, brush the reserved sauce over the wings for an extra glossy and flavorful finish.
- Remove from oven when wings are golden brown and internal temperature reaches 165°F (74°C).
- Let wings rest for 5 minutes, then sprinkle generously with sesame seeds.
- Serve hot, with extra sauce on the side for dipping if desired.
Tips
- Pat those wings dry: The key to crispy wings is removing excess moisture. Use paper towels to thoroughly dry the chicken before coating with sauce.
- Sauce consistency matters: Whisk the sauce ingredients until smooth and glossy. The right consistency ensures even coating and maximum flavor.
- Don't overcrowd the baking sheet: Give each wing space on the wire rack. This allows hot air to circulate, creating that perfect crispy exterior.
- Use a meat thermometer: Always check that the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked.
- Glazing is everything: Brush the reserved sauce in the last few minutes of cooking for a stunning, glossy finish that'll make your wings look as good as they taste.
- Let them rest: Allow the wings to rest for 5 minutes after cooking. This helps the juices redistribute, keeping the meat tender and juicy.
- Garnish generously: Don't skimp on those sesame seeds! They add a nutty crunch that complements the sticky, spicy sauce perfectly.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 120mg
