Peanut Butter Chicken Wings with Lime and Chilli
Why this recipe works
- Crisp edges before glazing: Baking the wings at 220°C (430°F) dries and browns the skin before the sticky sauce is added.
- Brightness balances richness: Lime juice and zest cut through the peanut butter, keeping the glaze savoury and lively rather than heavy.
- Big flavour, simple method: Soy sauce, sriracha, honey, garlic and sesame oil create a punchy glaze with salty, sweet, hot and nutty notes.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the sriracha and lean on lime and honey for balance; the glaze will still be savoury and sticky.
- For more heat: Add extra sriracha or use a sharper hot sauce if you prefer a more direct chilli kick.
- Keep the sauce balanced: If the chilli starts to dominate, a little more lime juice or honey can bring the glaze back into balance.
Texture tips
- Dry the wings well: Patting the wings thoroughly dry before baking helps the skin roast and crisp instead of steaming.
- Avoid overcrowding: Arrange the wings in a single layer with space around them so moisture can escape during baking.
- Control the glaze texture: Warm the peanut butter sauce gently until glossy; if it tightens too much, loosen it gradually with a splash of hot water.
Ingredient notes
- Use smooth peanut butter: Smooth peanut butter gives the glaze a more even coating texture and helps it cling neatly to the wings.
- Adjust the lime to taste: Lime is what keeps the sauce bright, so add it thoughtfully if your peanut butter is especially rich or sweet.
- Finish with crunch: Roasted peanuts and spring onion add contrast against the sticky glaze and crisp-edged wings.
Make-ahead tips
- Prep the garnish early: Slice the spring onion and chop the peanuts ahead of time, then keep them separate until serving.
- Make the glaze in advance: The peanut butter glaze can be prepared ahead and rewarmed gently before tossing with the hot wings.
- Reheat for best texture: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, noting that the coating will be less crisp after chilling.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken wings dry, then season all over with the fine sea salt and arrange in a single layer on a baking tray.
- Bake the wings for 35 to 40 minutes, turning once halfway, until deeply golden and crisp and the thickest part is cooked through. If your oven runs cool, give them an extra 5 minutes to really dry the skin.
- While the wings bake, finely grate or crush the garlic. Zest the lime, then squeeze the juice.
- In a small saucepan over low heat, whisk together the smooth peanut butter, soy sauce, honey, sriracha, lime zest, lime juice and garlic until smooth and glossy. Warm for 2 to 3 minutes, whisking, until the sauce loosens and looks like a sticky glaze; take off the heat and whisk in the toasted sesame oil.
- Thinly slice the spring onion and roughly chop the roasted peanuts. Tip the hot wings into a mixing bowl, pour over the warm peanut butter glaze, and toss with tongs until every wing is well coated.
- Pile the wings onto a serving plate and scatter over the spring onion and roasted peanuts. Serve straight away while the coating is sticky and the wings are still crisp at the edges.
Recipe notes
Tips
- For the crispest result, dry the wings thoroughly before baking and leave a little space between them on the tray so they roast rather than steam.
- Keep the peanut butter glaze on a low heat and whisk often; if it looks too thick to cling, whisk in a splash of hot water from the kettle a teaspoon at a time until glossy.
- If serving to vulnerable groups, use wings cooked until piping hot throughout and avoid tasting the sauce until it has been heated through.
Substitutions
- Replace Sriracha with hot sauce for a sharper, more vinegary heat.
- Replace Honey with agave syrup for a similar sticky sweetness.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 10 to 15 minutes until piping hot; the coating will be less crisp after chilling.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Peanuts Sesame Soybeans
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