Whenever Patty has a girls night out, I get to make anything I want. Oftentimes that is chicken wings because I make them as hot as I want. That may include Moruga Wings or Reaper Wings, but not this time. This time I went Thai style. I had myself some bright Orange Thai Chili Peppers and they were screaming for a Thai version of this recipe. These particular peppers aren't very hot. They're quite mild, in fact. You can spice things up with powders or with additional red Thai peppers, but we're focusing on flavor here. You grind them up into a paste with garlic and peanuts and that forms the base of your sauce. I used my molcajete for this. Like this! Here is your paste. Keep grinding.
Cook it then mix in your other sauce ingredients, which are listed below, and that will finish the sauce when your wings are ready for tossing or dipping. Your choice! Also, a quick note about peanut butter in this recipe. It really isn't needed. It is up to you if you'd like to include it. It will thicken up the sauce though be careful not to add too much as it can dominate the flavors. I've done this both ways. Thai purists might argue that you shouldn't use peanut butter and instead rely solely on the peanuts, which is fine, but this is your recipe now. Make it your way! Enjoy.
Thai Chicken Wings with Chili-Peanut Sauce
- 12 chicken wings, wing tips removed and separated
- 1 teaspoon chili powder (I used some Scotch Bonnet powder, but any milder powder is fine)
- Salt and pepper to taste
- 6 Orange Thai Chili Peppers, chopped
- 4 cloves garlic
- 2 tablespoons peanuts
- 1 teaspoon olive oil
- ½ cup chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon peanut butter, if desired
- 1 teaspoon fresh lime juice
- Lime wedges and crushed peanuts to serve
- Preheat oven to 425 degrees. Set it on broil if you have that option.
- For the wings, clean and pat them dry. Season them with salt, pepper and chili powder.
- Set onto a lightly oiled baking sheet and cook for 45-50 minutes, flipping once about half way through. Keep an eye on them to make sure the skins get nice and crispy.
- While the wings are cooking, make your sauce!
- Start by adding the chopped peppers, garlic and peanuts to a food processor and process to form a paste. OR! If you’re like me, use your molcajete and do it by hand.
- Scoop the paste into a small sauce pot and add a teaspoon of oil. Heat to medium and cook the paste about 5 minutes, stirring often.
- Add chicken stock, soy sauce and fish sauce. Stir and reduce heat to low and allow to simmer.
- At this point, you can add in some peanut butter, if desired. The sauce will be fairly thin and that is OK, but you might want it thicker. In that case, add the peanut butter and swirl to incorporate.
- Simmer about 5 minutes.
- Remove from heat and squeeze in a bit of lime juice. Stir.
- When the wings are done, toss them with the Thai chili-peanut sauce to coat them.
- Serve wings with crushed peanuts and some lime wedges.
Here is your Chili-Peanut Sauce...