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!
Print Recipe
Pin Recipe
Rate this Recipe
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
**Use the toggle button above to turn the instruction photos on and off!
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
