These peanut butter chicken wings are oven-baked with a baking powder rub until they’re crispy, then tossed in a savory peanut butter sauce made with tamari, brown sugar, ginger, and a little cayenne. The whole thing takes under an hour and there’s no frying involved.
The sauce is the real star here. It’s rich and slightly sweet with enough heat to keep things interesting, and you can make it while the wings bake so everything comes together at the same time. I make these for game day more than any other wing recipe, but they work just as well as a weeknight dinner for two (my husband and I can easily split the whole batch).
Why You’ll Love this Recipe
Searching for more chicken wing recipes? gluten-free chicken wings / mango habanero chicken wings / teriyaki chicken wings
Ingredients
Ingredient Notes
- Chicken Wings – Use 2 lbs of party-style wings (drumettes and flats) for even cooking. If you’re buying whole wings, trim the tips and separate at the joint. Pat them dry with paper towels before seasoning. The drier the skin, the crispier they get.
- Baking Powder – This is what makes the wings crispy without frying. Make sure it’s aluminum-free and gluten-free. Don’t substitute baking soda, it’s not the same thing.
- Creamy Peanut Butter – A shelf-stable brand like Jif or Skippy works best for a smooth, rich sauce. Natural peanut butter is thinner, so you’ll need less water if you go that route.
- Gluten-Free Tamari Sauce – Adds deep umami flavor to the sauce. You can also use coconut aminos instead.
- Brown Sugar – Light or dark both work. This balances out the salty tamari and gives the sauce a little stickiness when it hits the hot wings.
- Lemon Juice – Cuts through the richness of the peanut butter and keeps the sauce from tasting flat. Lime juice works too.
- Cayenne Pepper – 1/8 teaspoon gives a mild warmth. If you want more heat, bump it up to 1/4 teaspoon or stir a tablespoon of sriracha into the sauce.
Use a Wire Rack for the Crispiest Wings
Set a wire rack over your baking sheet instead of placing the wings directly on parchment paper. The air circulates underneath so the bottoms crisp up too, instead of sitting in their own moisture and getting soggy. Lightly grease the rack with cooking spray so the wings don’t stick.
Recipe FAQs
Yes. Line a baking sheet with parchment paper and place the wings directly on it. Flip them halfway through so both sides crisp up. They won’t be quite as crunchy on the bottom, but they’ll still be good.
Almond butter or cashew butter both work. The flavor will be a little different but the consistency is similar. You may need to adjust the water to get the sauce to the right thickness.
Expert Tips
Storage Instructions & Make-Ahead Tips
Storage
Store any leftover peanut butter chicken wings in an airtight container or resealable bag in the refrigerator for up to 3-4 days. Allow the wings to cool completely before storing to prevent excess moisture buildup, which can make them soggy.
Reheating Instructions
- Oven Reheating: Preheat your oven to 350°F (175°C). Place the wings on a baking sheet and bake for 10-15 minutes, or until heated through. This method helps maintain crispiness.
- Microwave Reheating: Cover the wings with a damp paper towel to prevent them from drying out, then heat in 30-second intervals until warmed to your liking. Keep in mind, in this method the chicken wings will not be crispy still.
- Air Fryer Reheating: For the crispiest results, reheat the wings in an air fryer at 350°F (175°C) for 5-7 minutes until heated through and crispy again.
Make-Ahead Tips
- Prepare the Wings in Advance: Season and bake the wings ahead of time, then store them in the fridge. When ready to serve, reheat in the oven and toss with the peanut butter sauce for fresh, crispy results.
- Make the Sauce Ahead: The peanut butter sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently on the stovetop, adding a splash of water if needed to thin it out before tossing with the wings.
Serving Suggestions
For game day, put these out alongside gluten-free mozzarella sticks and a cold veggie pizza so people can graze. For a full dinner, serve them over rice with some steamed broccoli or a simple cucumber salad on the side. One commenter said they served these with coconut rice, which sounds perfect. If you’re building a wing night spread with a few different flavors, set these out next to a batch of mango habanero chicken wings or teriyaki chicken wings so people can mix and match.
Peanut Butter Chicken Wings
Ingredients
For the chicken:
- 2 lbs chicken wings - split into drumettes and flats
- 2 teaspoons baking powder - ensure it’s gluten-free
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the peanut butter sauce:
- ¼ cup creamy peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons gluten-free tamari sauce
- ¼ to ½ cup water - start with ¼ cup and add more if needed to thin the sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
Garnish:
- ¼ cup peanuts - chopped
- 1 teaspoon chopped cilantro - or parsley
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Bake the Wings:
- Preheat your oven to 425°F (200°C). Place a wire rack over a baking sheet lined with parchment paper. Grease the wire rack with cooking spray or oil. Set aside.
- In a large bowl, whisk together 2 teaspoons baking powder, 1 teaspoon kosher salt,½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika until evenly mixed.
- Pat 2 lbs chicken wings dry with paper towels. Add to the bowl and toss until they are evenly coated with the seasoning mix.
- Arrange the wings in a single layer on the rack with space between each one.
- Bake at 425°F (200°C) for 40-45 minutes, flipping halfway through, until the wings are golden brown, crispy, and reach an internal temperature of 165°F.
Make the Sauce:
- While the wings bake, combine ¼ cup creamy peanut butter, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 tablespoons gluten-free tamari sauce, ¼ to ½ cup water, ½ teaspoon garlic powder, ½ teaspoon ground ginger, and ⅛ teaspoon cayenne pepper in a small pot over medium heat.
- Whisk together and cook for 3-4 minutes, stirring often, until the sauce is bubbling. Add more water (up to 1/2 cup total) if the sauce is too thick. Reduce heat to low until the wings are ready.
Toss and Serve:
- Transfer the baked wings to a clean bowl. Pour half of the peanut butter sauce over the wings and toss until evenly coated. Reserve the other half for dipping.
- Place the sauced wings back on the rack and broil for 1-2 minutes until the edges are slightly charred and the sauce is sticky. Watch closely.
- Plate the wings and garnish with ¼ cup peanuts and 1 teaspoon chopped cilantro. Serve with the remaining peanut butter sauce on the side.
Notes
- Gluten-free note: If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check all of your ingredients are gluten-free.
- Serving size: Nutrition is based on 4 wings per person (16 wings in a 2 lb package). For a party with other appetizers, 4 wings per person is plenty. For dinner, plan on 8 per person.
- No wire rack? Place wings directly on a parchment-lined baking sheet and flip halfway through.
- Adjust sauce consistency as needed – Start with ¼ cup water in the sauce and add up to ½ cup if it’s too thick. Warm sauce before tossing for the best coating.
- Storage & reheating: Leftovers keep in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the air fryer at 350°F for 5-7 minutes for best texture
LOVE that peanut sauce!! These sound delicious
Thank you Heather! It’s so good!
That sauce sounds amazing!
Thanks so much! It is one of my new favorites!
What a great recipe! I’ve never tried peanut butter with chicken before!
I hope you enjoy it Nellie! It’s so delicious!
Looks great! If I wanted to just make the sauce how long do you think it’d keep, and what’s the best way to store it?
Hi Steve, I’d say 3-4 days. Keep it in a tupperware or other airtight container in the refrigerator and let it come to room temp for about 10 minutes before using. Make sure to give it a good stir before using. Enjoy!
I LOVE these wings.
Rather than pouring the sauce over at the end I toss them in the sauce and return them to the oven for 10-20 mins. Yum!!
Thank you
I love that idea Gillian! I bet it gets extra sticky that way!
This was fantastic! I have issues with gluten and dairy & love peanut butter so this was perfect.
So glad you enjoyed them Liz!
Hi! I am going to make this tonight for a bunch of people! Can’t wait! My two favorite things in life are peanut butter and chicken wings!
What would you recommend for a dip for these?!
Thank you!
Great! Did just a dash of cayenne for the kiddos. Served with coconut rice.