Print

Thai Peanut Chicken Wings

Slow cooker Thai peanut chicken wings coated in a rich peanut butter–brown coconut peanut sauce with cilantro and chopped peanuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale

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.

0 Shares
Share via
Copy link
Powered by Social Snap