These peanut butter chicken wings are oven-baked with a baking powder and spice rub to achieve a crisp skin, then tossed in a savory peanut butter sauce made with tamari, brown sugar, ginger, lemon, and a touch of cayenne. Everything comes together in under an hour without frying.
Why You’ll Love this Recipe
- Crispy without frying. A baking powder and spice rub draws moisture from the skin so the wings crisp in the oven with no splatter or mess.
- Sauce made while the wings bake. The peanut butter sauce cooks on the stove in about 4 minutes, so you’re not waiting around.
- Easy to scale. Make a small batch for dinner or double it for a party — the sauce stretches well.
Searching for more chicken wing recipes? Try other flavor variations or browse additional wing ideas.
Ingredients
Ingredient Notes
- Chicken wings – Use about 2 lbs of party-style wings (drumettes and flats) for even cooking. If using whole wings, trim the tips and split at the joint. Pat dry for crispier skin.
- Baking powder – Use aluminum-free baking powder (gluten-free if needed). It’s essential for crisping; don’t substitute baking soda.
- Creamy peanut butter – A shelf-stable brand provides a smooth, rich sauce. Natural peanut butter is thinner; reduce added water if you choose it.
- Tamari – Use gluten-free tamari for depth and umami; coconut aminos can work in its place.
- Brown sugar – Light or dark balances the salt and helps the sauce glaze the wings.
- Lemon (or lime) juice – Adds brightness so the peanut sauce doesn’t taste heavy.
- Cayenne pepper – 1/8 teaspoon gives a gentle warmth; increase to taste or add sriracha for more heat.
Use a Wire Rack for the Crispiest Wings
Place a wire rack over a baking sheet so air circulates beneath the wings. This prevents the bottoms from sitting in moisture and becoming soggy. Lightly grease the rack so the wings release easily.
Recipe FAQs
Can I make these wings without a wire rack?
Yes. Line a baking sheet with parchment and place the wings directly on it. Flip them halfway through so both sides crisp; bottoms will be slightly less crunchy but still tasty.
Can I use a different nut butter?
Almond or cashew butter both work. The flavor will change slightly and you may need to adjust the water to reach the right sauce consistency.
Expert Tips
- Mix the spices first. Combine baking powder, salt, pepper, garlic powder, and paprika in a bowl before tossing with the wings to ensure even coverage.
- Flip halfway through baking. Bake 40–45 minutes and flip at about 20 minutes so both sides brown evenly.
- Broil briefly for extra crunch. After saucing, broil 1–2 minutes to caramelize edges. Watch closely to avoid burning.
- Reserve half the sauce. Toss the wings with half the sauce and serve the rest for dipping so wings stay crisp and guests can add more if desired.
Storage Instructions & Make-Ahead Tips
Storage
Place leftovers in an airtight container or resealable bag and refrigerate for 3–4 days. Cool completely before storing to avoid sogginess.
Reheating Instructions
- Oven: Reheat at 350°F (175°C) for 10–15 minutes for best texture.
- Air fryer: Reheat at 350°F for 5–7 minutes to restore crispiness.
- Microwave: Heat in 30-second intervals with a damp paper towel; wings will be warm but not as crisp.
Make-Ahead Tips
- Bake and store wings ahead of time, then reheat and toss with sauce just before serving.
- Make the peanut butter sauce up to 3 days ahead and refrigerate; warm gently and thin with water if necessary before using.
Serving Suggestions
Serve these wings as part of a game-day spread alongside other appetizers, or turn them into a full meal over rice with steamed broccoli or a simple cucumber salad. They pair well with coconut rice or other wing flavors for variety.
5 from 3 votes
Peanut Butter Chicken Wings
Oven-baked wings with a baking powder and spice rub, tossed in a savory peanut butter sauce. No frying needed. Reserve half the sauce for dipping.
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 (gluten-free if needed)
- 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)
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
Garnish:
- ¼ cup chopped peanuts
- 1 teaspoon chopped cilantro or parsley
Instructions
Bake the Wings:
- Preheat oven to 425°F (200°C). Place a wire rack over a baking sheet lined with parchment and lightly grease the rack.
- 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.
- Pat the wings dry with paper towels. Add to the bowl and toss to coat evenly with the seasoning mix. Arrange wings in a single layer on the rack with space between each.
- Bake 40–45 minutes, flipping at the 20-minute mark, until golden and an internal temperature of 165°F is reached.
Make the Sauce:
- While the wings bake, combine ¼ cup creamy peanut butter, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 tablespoons tamari, ¼–½ cup water, ½ teaspoon garlic powder, ½ teaspoon ground ginger, and ⅛ teaspoon cayenne in a small pot over medium heat.
- Whisk and cook 3–4 minutes until bubbling and glossy. Add more water to thin if needed. Reduce heat to low until the wings are ready.
Toss and Serve:
- Transfer baked wings to a clean bowl. Pour half of the peanut butter sauce over the wings and toss to coat; reserve the rest for dipping.
- Place sauced wings back on the rack and broil 1–2 minutes until edges are slightly charred and the sauce is sticky—watch closely.
- Plate and garnish with chopped peanuts and cilantro or parsley. Serve with remaining sauce on the side.
Notes
- Gluten-free note: If you need to avoid gluten, double-check that your baking powder, tamari, and other pantry items are certified gluten-free.
- Serving size: Nutrition and servings are based on about 4 wings per person as an appetizer (16 wings from 2 lbs). For a main course, plan about 8 wings per person.
- No wire rack? Put wings on a parchment-lined baking sheet and flip halfway through.
- Adjust sauce: Start with ¼ cup water and add up to ½ cup to reach desired consistency. Warm sauce before tossing for the best coating.
- Storage & reheating: Leftovers keep 3–4 days in the fridge. Reheat in the oven at 350°F for 10–15 minutes or in an air fryer at 350°F for 5–7 minutes to restore crispness.
Nutrition
Calories: 444 kcal | Carbohydrates: 16 g | Protein: 30 g | Fat: 30 g