I love chicken wings and I really love variations on the classic Buffalo Wing recipe. So, I’ve tried a few, some that I’ve shared already, like Cajun Wings, Slow Cooker Barbecue Wings and Sweet Heat Roasted Wings. But THESE! Baked Thai Chicken Wings are so amazing, they may be my favorite ever. And I think they might become your favorite also. EVER…
The finished chicken wings have a nice, crispy texture, and the meat is moist and juicy… for those who like this, bone-sucking might be in order. Both sauces bring a bright, fresh flavor to the table, and they’re are so different from each other, it’s hard to choose a favorite. And good thing you don’t have to choose.
Before baking the wings, the chicken is seasoned with a combination of spices that will wake up every taste sensation in your mouth. A homemade creole seasoning is kicked up with additional spices for just the right amount of heat. Trust me, the seasoning mix here is smoky and flavor-FULL but not too hot, so don’t skimp.
And back to those two dipping sauces that will both be tasty- one is a Thai Wing Sauce with classic Thai heat, but it isn’t too hot to overpower. And who doesn’t like a nice Asian Peanut Sauce? This is a
good great one, probably the best peanut sauce I’ve ever made.
To please individual preferences, I served with both sauces on the side. One variation is to finish the wings IN the peanut sauce, but serving them separate is a nice presentation and adds variety.
The recipe works as a main dish or as an appetizer. The main dish version would be great with rice to soak up additional sauce- I wanted to drink it. The printable recipe looks a bit long, but it’s mostly several small measures of spices, most of which you already have in the spice cupboard. If you want to break up the prep work, the creole spices can be made several weeks ahead and both dipping sauces can be made the day prior to baking. These wings are sure to please everyone at any party. You might (should) double the recipe for the chicken, because they go fast. (I had plenty of both sauces left over so doubling the sauce is not necessary.) Of course, you could customize the recipe with chicken tenders or breast pieces. Whatever you like, but you WILL like.
Cook’s note: For a vegetarian option, the sauces and the creole seasoning are A-mazing served with roasted vegetables.
- Creole Seasoning-
- 2½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoons black pepper
- 1 tablespoons onion powder
- 1 tablespoon cayenne
- 1 tablespoon oregano
- 1 tablespoon thyme
- Thai Wing Sauce-
- 1 jalapeno, diced ( add seeds and ribbing depending on heat that you want)
- 3 limes, juiced
- ½ cup sugar
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, grated
- 1 teaspoon garlic, minced
- Peanut Sauce-
- ½ cup chunky peanut butter
- ½ cup hot water, add more to desired consistency
- ¼ cup low sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1 Tablespoon fresh lime juice
- 1 Tablespoon honey
- ½ teaspoon crushed red pepper flakes (or more, to taste)
- For the Chicken-
- 24 chicken drummettes
- 2 tablespoons olive or avocado oil
- 1 tablespoon creole seasoning (recipe included for homemade, may use purchased as well)
- ½ tablespoon black pepper
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon chili powder
- 2 or 3 limes, quartered for serving
- First make the Creole seasoning and dipping sauces:
- Creole Seasoning-
- In a small bowl, combine all ingredients for the Creole Seasoning and mix well. You will have extra not needed for this recipe. Store it in an air-tight container for up to 6 months. (Great for seasoning any meat and even vegetables)
- Thai Wing Sauce-
- For the Thai wing sauce, place all ingredients into a small sauce pan. Bring to a boil over medium-high heat, lower heat to simmer and cook for approximately 10 minutes, reducing volume by about one third. After sauce is reduced, place all but about ¼ cup in a small dish. Reserve the ¼ cup for basting.
- Peanut Sauce
- While Thai wing sauce is simmering, using a medium bowl, combine all ingredients for the peanut sauce. Whisk until smooth. If desired, heat in microwave for about 30 seconds to soften peanut butter, if lumpy. Once combined and smooth, set aside while wings get baked.
- To bake the wings-
- Preheat oven to 375F degrees. Place oven rack in center position.
- Trim 24 chicken drummettes of excess skin (I like to remove as much of the loose skin as I can. They won't be skinless). Place the drummettes in a large gallon plastic ziplock bag.
- Drizzle the olive oil over chicken. Combine creole seasoning, black pepper, garlic powder, onion powder and chili powder. Toss seasoning over chicken and olive oil. Close bag and shake until chicken wings are completely covered with seasonings.
- Arrange chicken on a broiler pan in a single layer. Bake 40 minutes, turning after 20 minutes.
- After baking time is done, turn oven to broil.
- Using a pastry brush, spread the reserved ¼ cup of Thai wing sauce over the chicken. Don't worry, this will not make them too hot. Turn chicken over and baste other side.
- Place chicken under broiler and watch closely. Just broil for about 5 minutes, to help seal in the sauce.
- Serve chicken with both sauce options, served in a small dish with spoons for drizzling. Serve lime slices on the side.
Recipe adapted from a combination of recipes by Creole Contessa and Just a Taste.