Peanut Butter Chicken Wings

These peanut butter chicken wings are oven-baked with a baking powder rub until they’re crispy, then tossed in a savory peanut butter sauce made with tamari, brown sugar, ginger, and a little cayenne. The whole thing takes under an hour and there’s no frying involved.

The sauce is the real star here. It’s rich and slightly sweet with enough heat to keep things interesting, and you can make it while the wings bake so everything comes together at the same time. I make these for game day more than any other wing recipe, but they work just as well as a weeknight dinner for two (my husband and I can easily split the whole batch).

Why You’ll Love this Recipe

• Crispy without frying. A baking powder and spice rub draws moisture out of the skin so the wings get crunchy in the oven. No oil splatter, no mess.
• The sauce comes together while the wings bake. Everything in one pot on the stove, done in about 4 minutes. You’re not waiting around for anything.
• Easy to scale for a crowd or a weeknight. Four wings per person for a party with other apps, or double up and serve it as dinner with rice. The sauce stretches either way.

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Ingredients

Ingredient Notes

• Chicken Wings – Use 2 lbs of party-style wings (drumettes and flats) for even cooking. If you’re buying whole wings, trim the tips and separate at the joint. Pat them dry with paper towels before seasoning. The drier the skin, the crispier they get.
• Baking Powder – This is what makes the wings crispy without frying. Make sure it’s aluminum-free and gluten-free. Don’t substitute baking soda, it’s not the same thing.
• Creamy Peanut Butter – A shelf-stable brand like Jif or Skippy works best for a smooth, rich sauce. Natural peanut butter is thinner, so you’ll need less water if you go that route.
• Gluten-Free Tamari Sauce – Adds deep umami flavor to the sauce. You can also use coconut aminos instead.
• Brown Sugar – Light or dark both work. This balances out the salty tamari and gives the sauce a little stickiness when it hits the hot wings.
• Lemon Juice – Cuts through the richness of the peanut butter and keeps the sauce from tasting flat. Lime juice works too.
• Cayenne Pepper – 1/8 teaspoon gives a mild warmth. If you want more heat, bump it up to 1/4 teaspoon or stir a tablespoon of sriracha into the sauce.

Use a Wire Rack for the Crispiest Wings

Set a wire rack over your baking sheet instead of placing the wings directly on parchment paper. The air circulates underneath so the bottoms crisp up too, instead of sitting in their own moisture and getting soggy. Lightly grease the rack with cooking spray so the wings don’t stick.

Recipe FAQs

Yes. Line a baking sheet with parchment paper and place the wings directly on it. Flip them halfway through so both sides crisp up. They won’t be quite as crunchy on the bottom, but they’ll still be good.

Almond butter or cashew butter both work. The flavor will be a little different but the consistency is similar. You may need to adjust the water to get the sauce to the right thickness.

Expert Tips

• Mix the spices together first. Combine the baking powder, salt, pepper, garlic powder, and paprika in a bowl before tossing with the wings. Sprinkling directly onto the wings leads to uneven seasoning and hot spots of salt.
• Flip halfway through baking. The wings bake for 40-45 minutes total. Flip them at the 20-minute mark so both sides get evenly golden and crispy.
• Broil at the end for extra crunch. After tossing the wings in sauce, put them back on the rack and broil for 1-2 minutes. Watch them closely. They go from perfectly charred to burned fast.
• Toss with only half the sauce. Pour half the peanut butter sauce over the wings and toss to coat. Serve the other half on the side for dipping. This keeps the wings from getting soggy and gives people the option to go heavier on the sauce.

Storage Instructions & Make-Ahead Tips

Storage

Store any leftover peanut butter chicken wings in an airtight container or resealable bag in the refrigerator for up to 3-4 days . Allow the wings to cool completely before storing to prevent excess moisture buildup, which can make them soggy.

Reheating Instructions

• Oven Reheating: Preheat your oven to 350°F (175°C). Place the wings on a baking sheet and bake for 10-15 minutes , or until heated through. This method helps maintain crispiness.
• Microwave Reheating: Cover the wings with a damp paper towel to prevent them from drying out, then heat in 30-second intervals until warmed to your liking. Keep in mind, in this method the chicken wings will not be crispy still.
• Air Fryer Reheating: For the crispiest results, reheat the wings in an air fryer at 350°F (175°C) for 5-7 minutes until heated through and crispy again.

Make-Ahead Tips

• Prepare the Wings in Advance: Season and bake the wings ahead of time, then store them in the fridge. When ready to serve, reheat in the oven and toss with the peanut butter sauce for fresh, crispy results.
• Make the Sauce Ahead: The peanut butter sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently on the stovetop, adding a splash of water if needed to thin it out before tossing with the wings.

Serving Suggestions

For game day, put these out alongside gluten-free mozzarella sticks and a cold veggie pizza so people can graze. For a full dinner, serve them over rice with some steamed broccoli or a simple cucumber salad on the side. One commenter said they served these with coconut rice, which sounds perfect. If you’re building a wing night spread with a few different flavors, set these out next to a batch of mango habanero chicken wings or teriyaki chicken wings so people can mix and match.