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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.
3 pounds chicken wing drumettes
¼ cup olive oil
1½ teaspoons kosher salt
1 teaspoon sweet paprika
Freshly ground black pepper
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)
½ cup finely chopped fresh cilantro
½ cup finely chopped roasted peanuts
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.
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.
Find it online: https://www.firsthomelovelife.com/thai-peanut-chicken-wings/