Cheer on your favourite team and keep guests happy with these irresistible Baked Thai Chicken Wings served with a creamy peanut sauce.
This post is sponsored by Vitamix. All opinions are my own.
Whether you’re hosting a game night or simply enjoying a relaxed evening at home, great snacks make everything better. Chicken wings are a classic for a reason — crisp, flavourful and easy to share. These baked Thai wings combine aromatic spices and tangy, salty-sweet notes, and they’re finished with a rich Thai peanut sauce that keeps everyone coming back for more.
Marinade for Thai Chicken Wings
These baked wings are marinated in a mix inspired by chicken satay — fragrant spices, lime, soy and a splash of fish sauce for depth. The marinade is straightforward to prepare: whisk the ingredients together, reserve some for brushing, and toss the wings partway through baking so they caramelize and become deeply flavoured.
Marinade Ingredients:
- Black pepper
- Cayenne (adjust to taste)
- Turmeric
- Ground coriander
- Ground cumin
- Garlic (paste or minced)
- Fish sauce
- Soya sauce
- Lime juice (or lemon)
- Honey
- Neutral oil
To prepare the wings, pat them dry, toss with a little baking powder and salt, and start baking at a low temperature. Partway through, increase the heat and coat the wings with the marinade before finishing at high heat for crisp, golden skin and juicy meat. The aroma while they’re in the oven is wonderful and builds anticipation for a crowd-pleasing appetizer.
How to Make Thai Peanut Sauce
The peanut sauce is the showstopper here — creamy, tangy and slightly spicy. It comes together quickly in a high-powered blender like a Vitamix, and you can make it while the wings cook or prepare it ahead of time and gently reheat before serving. If the sauce is too thick, thin it with a little water or extra coconut milk until it reaches your preferred consistency.
Sauce Ingredients:
- Roasted unsalted peanuts
- Peanut butter (creamy or crunchy)
- Coconut milk (shake the can well)
- Lime juice
- Honey
- Red curry paste
- Soya sauce
- Fresh cilantro
- Fish sauce
- Sriracha (optional)
Combine the ingredients (reserve a small amount of chopped peanuts for texture if you like), then blend until smooth. Taste and adjust acidity, sweetness or heat as needed. The finished sauce is versatile — use it as a dip, a noodle sauce, or a dressing for salads and spring rolls.
What to Do with Leftover Peanut Sauce
This recipe makes more sauce than you might need for the wings, which is great because it pairs with so many dishes. Use it as a dressing for salads, toss it with warm noodles for a quick meal, dip fresh spring rolls into it, or serve it alongside grilled chicken satay skewers. Leftover sauce freezes well — thaw in the fridge overnight and reheat gently, thinning with water or coconut milk if necessary.
Whether you’re hosting a hockey playoff party or a casual family night, these Baked Thai Chicken Wings with Peanut Sauce are easy to scale, full of flavour, and sure to disappear fast.
More Party Appetizers
- Muhammara (Roasted Red Pepper Dip)
- Butternut Squash and White Bean Dip
- Smoked Salmon Cream Cheese Dip
- Mixed Spiced Nuts
- Rosemary Spiced Roasted Almonds
If you make these wings, snap a photo and share it on Instagram by tagging #sweetandsavourypursuits and #Vitamix — I’d love to see your creations!
Baked Thai Chicken Wings with Peanut Sauce
Ingredients
Chicken Wings:
- 1.5 kilo chicken wings (approx. 3 lbs), cut into wingettes and drumettes
- 1–1½ tablespoons baking powder (NOT baking soda)
- ½ teaspoon salt
Chicken Marinade:
- 1 teaspoon black pepper
- 1 teaspoon cayenne (or less to taste)
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garlic paste (from 2 large cloves)
- 2 teaspoons fish sauce
- 2 tablespoons soya sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons neutral oil
Peanut Sauce:
- ¼ cup roasted unsalted peanuts
- ½ cup peanut butter (creamy or crunchy)
- ½ cup coconut milk (shake can before opening)
- 3 tablespoons lime juice
- 3 tablespoons honey
- 1 tablespoon red curry paste
- 1 tablespoon soya sauce
- 1 tablespoon fresh cilantro
- 2 teaspoons fish sauce
- 1 teaspoon sriracha (optional)
- ¼ cup roasted unsalted peanuts, finely chopped (for texture)
Instructions
Chicken Wings:
- Preheat oven with one rack in the lower portion and one just above the middle. Preheat to 250°F. Line a baking sheet with foil or parchment and place an oiled rack on the sheet.
- If needed, split wings into wingettes and drumettes. Pat dry and place in a large bowl.
- Toss wings with baking powder and salt. Arrange on the rack and bake on the lower rack for 25 minutes.
- Move the wings to the rack just above the middle and increase oven temperature to 425°F. When the oven reaches temperature, remove wings, toss them in the prepared marinade to coat, brush with any remaining marinade, and return to the oven. Bake 12–14 minutes until golden and crisp on top, then turn wings and bake another 8–10 minutes until cooked through.
Chicken Marinade:
- Whisk all marinade ingredients in a large bowl and set aside. Use part of the marinade to coat the wings during the high-heat stage of cooking.
Peanut Sauce:
- In a blender (Vitamix recommended) combine all peanut sauce ingredients except the final ¼ cup of peanuts.
- Blend until smooth and creamy, about one minute. Add the remaining peanuts and pulse briefly for a bit of crunch, or stir in chopped peanuts by hand.
- Taste and adjust seasoning. Thin with water or additional coconut milk if desired.