Chicken Wings in Peanut Sauce

At 500 degrees for 35 minutes, didn’t need the broiler. A little over 2 lbs without the wing tips. Used full amount sauce. A keeper.

• Fran

• Mexico

• 11/15/2021

We were a bit concerned about the 500 degree oven and then additional broiling. Is this a misprint? Another review stated that it was plenty crispy just baking at 500 and someone else said this recipe set off the smoke alarm. Don't think we have enough insurance.

• dougandtracy

• South Florida

• 8/31/2011

Yummy recipe! The sauce was thick, though. Next time I would add honey instead and more soy and fish sauce to thin it out.

• DsCooking

• 2/28/2011

I don't think I would give the recipe "as is" 4 stars, but with a few modifications, it was amazing. I used chicken thighs because I prefer how they stay more moist, as compared to wings. I added more fish sauce, more soy sauce, a bit more lime juice and a bit of lemon juice. The sauce would have certainly been too thick if I hadn't added the extra liquids. I had chili garlic sauce on hand, and added about a 1/2 teaspoon extra to the sauce. Finally, I used kraft smooth peanut butter, but I think it probably would have been even better with natural peanut butter.

• the_leader

• Vancouver

• 9/8/2010

this was really bland and not all that good. would probably double the sauce if I did it again. But won't be making it again so....

• Anonymous

• beijing

• 2/7/2010

We make this every Sunday for football! We love wings are always experimenting with different flavors and sauces. But once we found this, it is hard to steer away from it. When I first made the sauce, I found myself wanting to add garlic and ginger to it, but I realized that they were on the wings so I wanted to try the recipe as it was stated first. It was the perfect amount of flavor! We did add some spice to the sauce, as we like them super spicy!

• bayardclark

• Portland, OR

• 11/1/2009

We have three celiacs in the family who also happen to not be able to eat soy. We eliminated the soy sauce and doubled up the fish sauce then added three heaping tablespoons of honey. The result was quite gooey but very very tasty!

• ShelleyAC

• Brantford, ON

• 7/18/2009

This was really great! I was taking to a picnic so I used the sauce (thinned with chicken broth) for dipping instead of coating so it would be a little neater to eat.

• Anonymous

• astoria, ny

• 6/10/2009

I was extremely disappointed in this recipe. It was hard to toss 4 lbs of wings with only 2 T of veg.oil. Also my sauce was very thick and not tossable and I even doubled it and added extra lime juice. Maybe Jiff p.b. would have worked out better. I used natural p.b. and all the ingredients listed in the recipe. I can't believe this recipe was tested. The amount of the ingredients just didn't jive with 4 lbs of wings!!!

• kals

• Wisconsin

• 12/30/2008

Delicious! I made of the recipe and used chicken broth to thin out the sauce and the amount of the sauce was just enough to coat the chicken. Next time I will definitely make more sauce.

• gmok

• Vancouver, BC

• 12/28/2008

这些都是伟大的。我们把它们吃掉了。我做了双the sauce, for which I'm glad. A single recipe would not have been nearly enough for 4 pounds of wings. I used homemade peanut butter and honey instead of sugar, and the sauce didn't need thinning at all. We will definitely be having these again... and this peanut sauce will find a home with other dishes, it's a very simple and delicious sauce.

• Anonymous

• Oakland, CA

• 2/16/2008

The sauce was like paste. It was impossible toss the wings with it. The wings were good without sauce but I'm very disappointed with the recipe. I followed the directions and the amount of ingredients exactly. I guess I could try to add water to sauce or maybe use a peanut butter like Jiff or SKippy instead of natural peanut butter.

• kals

• Fond du Lac, WI

• 2/4/2007

Since I am allergic to fish sauce, I just added a little more natural soy sauce. The wings were a big hit at our New Years Eve party and it's a recipe that's been asked for by friends.

• carolcooks

• Minneapolis

• 1/12/2007

I baked my wings at 500 for close to 30 minutes. I did not need to broil them, they were plenty crispy. I thinned the sauce with some water as suggested which helped to coat the wings. Very tasty and I will make them again. My only complaint is that my oven is now an oil-splattered mess!

• Anonymous

• iowa city

• 1/11/2007

Very good peanut sauce. I suggest you thin the sauce with a little water because it is to thick.

• A Chef

• New York

• 8/13/2006