Baked Chicken Wings with Thai Peanut Sauce

These chicken wings may be skinless but they still bake up nice and crispy in the oven, and are served with a creamy Thai peanut sauce that's to die for.

📝 Ingredients

• 2 cloves garlic (peeled and roughly chopped)
• 1 1/2- inch knob ginger (peeled and roughly chopped (about 1 tablespoon))
• 1 cup coconut milk
• 1/2 cup smooth peanut butter
• 1/2 lime (, juiced (about 1/2 lime) )
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon red pepper flakes
• 5 pounds chicken wings (, skinned with tips removed and drumettes and flats separated)
• cooking spray
• lime wedges (, chopped green onion, chopped cilantro for garnish)

👨‍🍳 Instructions

1. 1Add the garlic and ginger to the bowl of a food processor and process for 30 seconds or until minced. Add the coconut milk, peanut butter, lime juice, brown sugar, fish sauce, sesame oil and red pepper sauce. Process until smooth, about 30 seconds to 1 minute. Scrape into a bowl and set aside.
2. 2Put the skinned and separated wings into a gallon size freezer bag and add 3/4 cup of the peanut sauce. Close the bag and massage the peanut sauce into the chicken wings. Add 1/4 cup more sauce if needed. Refrigerate for 2 hours up to 12 hours.
3. 3Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and place in the oven to preheat as well.
4. 4Place the wings on the preheated baking sheet and bake for 30 minutes. Flip the chicken wings, they should be crispy on the bottom. Baste with peanut sauce and bake for 15 minutes more or until golden on top and crispy on the bottom. Flip the chicken once more, baste again and cook for 5 more minutes if desired.
5. 5Garnish with a squeeze of lime, chopped green onion, chopped cilantro and reserved peanut sauce for dipping.