
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.
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Ingredients
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!
Recipe FAQs
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.
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.
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
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.
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Peanut Butter Chicken Wings
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
- ⅛ 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
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.
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! Canโt wait! My two favorite things in life are peanut butter and chicken wings!
What would you recommend for a dip for these?!
Thank you!