These Thai Peanut Chicken Wings are the ultimate crowd-pleasing appetizer—salty, smoky, slightly spicy, and completely addictive. Crispy broiled wings are finished low and slow in a rich coconut peanut sauce that’s packed with bold Thai-inspired flavor. They’re perfect for game day, parties, or make-ahead entertaining when you want something impressive but easy.
If you love sticky wings, creamy peanut sauce, and hands-off cooking, this recipe checks every box.
Why You’ll Love These Thai Peanut Wings
- Big flavor, minimal effort – Broil once, then let the slow cooker do the work
- Perfect for entertaining – Easy to keep warm for serving
- Sweet, savory & spicy balance – Coconut milk + peanut butter + ginger
- Make-ahead friendly – Prep days in advance
- Great for game day or parties – Serves a crowd effortlessly
Ingredients
Chicken Wings
- 3 pounds chicken wing drumettes
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon sweet paprika
- Freshly ground black pepper
Coconut Peanut Sauce
- 1 (14-ounce) can coconut milk
- ½ cup chicken broth
- 1 cup smooth peanut butter
- ¼ cup firmly packed brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons freshly grated ginger
- ½ teaspoon hot sauce (adjust to taste)
For Garnish
- ½ cup finely chopped fresh cilantro
- ½ cup finely chopped roasted peanuts
How to Make Thai Peanut Chicken Wings
Step 1: Prep the Slow Cooker
Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Set aside. Preheat the broiler for 10 minutes.
Step 2: Season the Wings
In a large mixing bowl, toss the chicken wings with olive oil, salt, paprika, and a generous amount of freshly ground black pepper until evenly coated.
Step 3: Broil Until Crispy
Arrange the wings on a wire rack set over a baking sheet. Broil until crispy and lightly browned, about 5 minutes per side.
Tip: This step adds incredible flavor and prevents soggy wings later.
Step 4: Make the Peanut Sauce
In a small saucepan over medium heat, combine coconut milk, chicken broth, peanut butter, brown sugar, soy sauce, ginger, and hot sauce. Stir constantly until smooth and just beginning to boil.
Step 5: Slow Cook
Place the broiled wings into the prepared slow cooker. Pour the hot peanut sauce over the wings and gently toss to coat.
Cover and cook on HIGH for 3 hours, turning the wings occasionally so they soak up all that rich sauce.
Step 6: Garnish & Serve
Sprinkle with chopped cilantro and roasted peanuts just before serving. Serve directly from the slow cooker set to WARM.
Make-Ahead & Storage Tips
- Make Ahead: Broil wings up to 2 days in advance, refrigerate, then finish in the slow cooker with sauce.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a covered skillet or slow cooker on low.
Flavor Variations
- Extra Spicy: Add chili garlic sauce or sriracha
- Sweeter: Add 1–2 tablespoons honey
- Lime Finish: Add fresh lime juice just before serving
- Gluten-Free: Use tamari instead of soy sauce
What to Serve with Thai Peanut Wings
- Jasmine rice or coconut rice
- Asian slaw with sesame dressing
- Cucumber salad
- Steamed edamame
Thai Peanut Chicken Wings
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
Salty, smoky, and slightly spicy chicken wings slow-cooked in a rich coconut peanut sauce. Perfect for an easy dinner, parties, game day, or easy entertaining.
Ingredients
Chicken Wings
-
3 pounds chicken wing drumettes
-
¼ cup olive oil
-
1½ teaspoons kosher salt
-
1 teaspoon sweet paprika
-
Freshly ground black pepper
Coconut Peanut Sauce
-
1 (14-ounce) can coconut milk
-
½ cup chicken broth
-
1 cup smooth peanut butter
-
¼ cup packed brown sugar
-
2 tablespoons soy sauce
-
2 teaspoons freshly grated ginger
-
½ teaspoon hot sauce (or to taste)
For Garnish
-
½ cup finely chopped fresh cilantro
-
½ cup finely chopped roasted peanuts
Instructions
-
Coat the insert of a 5–7 quart slow cooker with nonstick cooking spray and set aside. Preheat the broiler for 10 minutes.
-
In a large bowl, toss the chicken wings with olive oil, salt, paprika, and a generous amount of black pepper until evenly coated.
-
Arrange wings on a wire rack set over a baking sheet. Broil for 5 minutes, flip, then broil another 5 minutes until lightly charred and crispy.
-
Remove wings from the oven and transfer them to the prepared slow cooker.
-
In a small saucepan over medium heat, combine coconut milk, chicken broth, peanut butter, brown sugar, soy sauce, ginger, and hot sauce. Stir until smooth and just beginning to boil.
-
Pour the hot peanut sauce over the wings and gently turn to coat.
-
Cover and cook on HIGH for 3 hours, turning the wings occasionally so they absorb the sauce evenly.
-
Garnish with chopped cilantro and roasted peanuts. Serve warm directly from the slow cooker.
Notes
-
For extra saucy wings, add an additional ¼ cup coconut milk near the end of cooking.
-
Adjust heat by increasing or reducing the hot sauce.
-
These wings can be broiled up to 2 days ahead and finished in the slow cooker before serving.
- Prep Time: 15 MINUTES
- Cook Time: 3 HOURS
- Category: DINNER | APPETIZER | CHICKEN
- Method: SLOW COOKER
- Cuisine: THAI INSPIRED
Frequently Asked Questions
Can I make these wings without a slow cooker?
Yes! After broiling, simmer the wings gently in a large Dutch oven with the sauce for about 45 minutes, stirring occasionally.
Can I use whole wings instead of drumettes?
Absolutely—just increase broiling time slightly and make sure they cook evenly.
Are these wings very spicy?
They’re mildly spicy as written. You can easily adjust the heat level to taste.
Final Thoughts
These Thai Peanut Chicken Wings are bold, comforting, and made for sharing. The creamy coconut peanut sauce clings to every crispy bite, making them irresistible whether you’re hosting a party or planning a cozy weekend snack spread. Once you try them, they’ll become a repeat favorite.
