A close up of a plate of peanut butter chicken wings topped with chopped peanuts and parsley with a side of peanut butter sauce.

These peanut butter chicken wings are the perfect balance of crispy, saucy, and packed with flavor. The peanut butter sauce is rich, slightly sweet, and deeply savory, making it a fun twist on classic wings. They’re great for game days, parties, or even a casual weeknight dinner when you’re craving something bold and satisfying.

You’ll love this recipe because…

  • Crispy, oven-baked perfection. No deep frying required! Baking powder helps create an incredibly crispy texture, so you get all the crunch without the mess of frying.
  • Easy to make with simple ingredients. Made with a savory peanut butter sauce using pantry staples, these wings come together in under an hour, making them great for game day, parties, or a quick weeknight meal.
  • These wings are naturally gluten-free. No specialty flours or coatings needed—this recipe uses simple, naturally gluten-free ingredients like tamari and baking powder, making it easy to enjoy without modifications.

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Ingredients

Ingredients in small bowls to make peanut butter chicken wings, including chicken wings, ground ginger, water, baking powder, peanuts, garlic powder, paprika, tamari, cayenne pepper, pepper, peanut butter, brown sugar and lemon juice with text overlay over each ingredient saying what it is.

Ingredient Notes

Below are some ingredient notes that you might find helpful when making the peanut butter chicken wings recipe. There are tips for grocery shopping, substitutions, and ways to ensure the best flavor and texture, so you can easily customize the recipe to your needs.

  • Chicken Wings – Use 2 lbs of party-style wings (drumettes and flats) for even cooking. If using whole wings, trim the tips and separate the joints. Pat them dry before seasoning to help them crisp up.
  • Baking Powder – The key to crispy wings without frying! Use an aluminum-free, gluten-free baking powder to avoid any unwanted flavors. This helps the skin dry out, creating that signature crunch.
  • Creamy Peanut Butter – A classic, shelf-stable creamy peanut butter (like Jif or Skippy) works best for a smooth, rich sauce. If you’re using natural peanut butter, you may need less water as it is already a thin consistency. 
  • Gluten-Free Tamari Sauce – Adds a deep, umami flavor that enhances the peanut butter sauce. You can also use coconut aminos instead. 
  • Brown Sugar – Light or dark brown sugar both work in this recipe. 
  • Lemon Juice – Brightens up the peanut butter sauce with a touch of acidity. You can also use lime juice.

TIP

For the crispiest wings, bake them on a wire rack set over a baking sheet instead of placing them directly on parchment paper. This allows air to circulate around the wings, helping them cook evenly and crisp up on all sides. Lightly grease the rack to prevent sticking!

A plate of peanut butter chicken wings topped with crushed peanuts and parsley with a bowl of peanut butter sauce to the side, a salt and ppeper shaker and a bowl of chopped peanuts.

Recipe FAQs

Can I make these wings without a wire rack?

Yes! While a wire rack helps with even crisping, you can still get great results by placing the wings directly on a parchment-lined baking sheet. I’ve done it so many times this way, it just takes a little extra effort. Just be sure to flip them halfway through baking to crisp both sides.

Can I use a different nut butter instead of peanut butter?

Almond butter or cashew butter work well as substitutes. You may need to adjust the water in the sauce recipe to achieve the right consistency. 

How can I make these wings spicier?

To turn up the heat, add 1/4 teaspoon of cayenne pepper to the spice mix or stir 1 tablespoon of sriracha or ¼ teaspoon red pepper flakes into the peanut butter sauce. 

Expert Tips

  • Mix the baking powder and spices together first.  To evenly coat the wings, mix the baking powder, salt, and spices in a bowl first before tossing them with the wings. It may be tempting to just sprinkle the seasonings directly onto the wings, but this can lead to uneven coating. Taking the extra step to mix the spices together ensures every piece is well-seasoned.
  • Broil for extra crunch! After baking, broil the wings for 1-2 minutes to add even more crunch. Keep a close eye on them to prevent burning!
  • Add garnishes for extra flavor and texture. A sprinkle of chopped peanuts and fresh cilantro or parsley adds an extra pop of flavor and makes the wings look even more appetizing.
A peanut butter chicken wing being dipped in a ramekin of peanut butter sauce with a small bowl of chopped peanuts off to the side.

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.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up view of peanut butter chicken wings topped with chopped peanuts on a white plate with a bowl of peanut butter sauce off to the side.
5 from 2 votes

Peanut Butter Chicken Wings

These oven-baked peanut butter chicken wings are baked until crispy and tossed in a savory peanut butter sauce. Made with simple gluten-free ingredients, they’re perfect for game day, parties, or a weeknight dinner—no frying needed!
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Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 4 servings

Ingredients

For the chicken:

  • 2 lbs chicken wings - split into wing tips and drumettes
  • 2 teaspoons baking powder - ensure it’s gluten-free
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

For the peanut butter sauce:

  • ¼ cup smooth 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
  • teaspoon cayenne pepper
  • ¼ cup peanuts - chopped (for garnish)
  • 1 teaspoon chopped cilantro - or parsley

Instructions

  • 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 salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika until evenly mixed.
  • Add 2 lbs of chicken wings to the bowl and toss until they are evenly coated with the seasoning mix. The baking powder helps create a crispy skin without needing gluten-containing flours.
  • Arrange the chicken wings in a single layer on the prepared rack over the baking sheet, leaving space between each wing.
  • Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown, crispy, and reach an internal temperature of 165°F.
  • While the wings are baking, make the peanut butter sauce: In a small pot over medium heat, combine ¼ cup peanut butter, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 tablespoons gluten-free tamari sauce, ¼ cup water, ½ teaspoon garlic powder, ½ teaspoon ground ginger, and ⅛ teaspoon cayenne pepper. Whisk together and cook for 3-4 minutes, stirring often, until the sauce is bubbling. Adjust thickness by adding more water, up to ½ cup total, if needed. Reduce heat to low until the wings are ready.
  • Once the wings are cooked, transfer them to a clean bowl. Pour ½ of the peanut butter sauce over the wings and toss until evenly coated. Reserve the other half of the sauce for serving.
  • Place the wings back on the baking rack and broil for 1-2 minutes until the edges are slightly charred and the sauce is sticky.
  • Plate the wings and garnish with ¼ cup chopped peanuts and fresh cilantro or parsley. Serve hot with the remaining peanut butter sauce for dipping.

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 note: Nutrition was calculated based on 4 wings per person. I got 16 wings in my 2lb package of party wings. I usually assume 4 wings per person for a party that has other appetizers, but if I was serving this for dinner for me and my husband, this recipe would be able to eat 8 wings per person as our main meal. 
  • Pat the wings dry before seasoning – Removing excess moisture helps them crisp up in the oven.
  • Use a wire rack for the crispiest wings – This allows air to circulate around the wings, preventing soggy bottoms.
  • 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

Nutrition

Calories: 444kcal | Carbohydrates: 16g | Protein: 30g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1268mg | Potassium: 623mg | Fiber: 2g | Sugar: 8g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 2mg
A close up of peanut butter chicken wings topped with chopped peanuts and parsley on a white plate with a bowl of peanut butter sauce off to the side.

This recipe was originally posted on October 9, 2016 and was updated on February 8, 2025 which new photos, step-by-step images and additional information to help you make these peanut butter chicken wings in the oven perfectly every time.

A man holding a plate full of peanut butter chicken wings topped with chopped peanuts.
An overhead view of a platter filled with peanut butter chicken wings topped with chopped peanuts.

A pile of peanut butter chicken wings with chopped peanuts on top.
A hand holding a peanut butter chicken wing over a platter of more wings.

13 Comments

  1. 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?

    1. 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!

  2. 5 stars
    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

  3. Hi! I am going to make this tonight for a bunch of people! Canโ€™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!

5 from 2 votes

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