Go Back Email Link
–+ servings
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 3 votes

Peanut Butter Chicken Wings

These peanut butter chicken wings are oven-baked with a baking powder and spice rub until crispy, then tossed in a savory peanut butter sauce made with tamari, brown sugar, ginger, and cayenne. No frying needed. The whole thing takes under an hour, and half the sauce gets reserved for dipping on the side.
Print Recipe Pin Recipe Rate this Recipe
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 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.
    Baking powder and spices mixed together in a glass mixing bowl.
  • Pat 2 lbs chicken wings dry with paper towels. Add to the bowl and toss until they are evenly coated with the seasoning mix.
    Raw chicken wings coated in baking powder and spices in a glass mixing bowl.
  • Arrange the wings in a single layer on the rack with space between each one.
    Cooked chicken wings on a wire rack over a baking sheet.
  • 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.
    Cooked chicken wings on a wire rack over a baking sheet.

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.
    A white saucepan with peanut butter, brown sugar, ginger, cayenne pepper, water, tamari and lemon juice before mixing together.
  • 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.
    Thick peanut butter sauce cooking in a white saucepan on the stove top with a rubber spatula.

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.
    Baked chicken wings in a glass mixing bowl after cooking in the oven.
  • 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.
    A close up of baked chicken wings tossed with peanut butter sauce on a wire rack topped baking sheet.
  • Plate the wings and garnish with ¼ cup peanuts and 1 teaspoon chopped cilantro. Serve with the remaining peanut butter sauce on the side.
    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.

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

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
QR Code linking back to recipe