I'm not calling this dish "Thai" Spicy Peanut Chicken Wings, because it's not a Thai dish. Adding lime, fish sauce and peanuts to something doesn't inherently make it Thai. Did I use some of the same flavor profiles you might find a satay? Sure, but this isn't Thai and I'm shaming anyone out there who adds peanuts and lime to a dish and claims that it's a Thai dish, I'm looking at you 90% of Pinterest.

Also, satay sauce is most commonly featured in Indonesian and Malaysian cuisine, not Thai. Yes, before you berate me with comments I know satay and other peanut dishes can be found in Thailand. End rant.


Last week I mentioned PB2 in a BS Bites post, so I figured why not make some wings coated in a spicy peanut sauce made from the stuff. Also, if you're looking to buy any here is a helpful link:   

One more plug for a product and I'll stop selling out—until the next post. Red Boat Fish Sauce. You need it. If you already use fish sauce in your cooking, Red Boat will change your life. There's two ingredients in this sauce, black anchovies and sea salt. Get it. 

Spicy Peanut Sauce

  • 1 teaspoon Red Pepper Flakes 
  • 1 tablespoon Olive Oil (or Peanut Oil)
  • 3 Cloves of Garlic minced 
  • 1/4 cup Peanuts crushed 
  • 1 tablespoon Brown Sugar packed
  • 1 Lime zested and juiced
  • 3/4 cup PB2
  • 1/2 teaspoon Ginger ground
  • 1/2 teaspoon Red Boat Fish Sauce
  • 1 teaspoon Rice Vinegar
  • 2 tablespoons Water
  • 1/2 teaspoon Salt
  1. In a small skillet heat the oil and red pepper flakes over medium heat. 
  2. Once the smell of pepper willfully exudes from the skillet stir in the garlic. After a minute add the crushed peanuts. Remove from heat.
  3. In a small bowl mix all the ingredients together, including the contents of the skillet. 
  4. Set aside until the wings are done baking. 

Baked Chicken Wings

makes 16 wings

  • 16 Chicken Wings
  • 1 tablespoon Olive Oil (or Peanut Oil)
  • 1/3 cup Rice Flour
  • 1/3 cup PB2
  • 1/2 teaspoon Salt
  1. Preheat your oven to 375°
  2. Place your wings in a large metal bowl, drizzle the oil over the wings and toss to give them a nice coating. 
  3. In a separate bowl whisk the PB2 and rice flour together. Sprinkle the powder over the wings and toss to coat again.
  4. Evenly space the wings on a baking rack and bake for 25 minutes, flipping each wing over halfway through.
  5. After the wings are done baking, let rest for 5 minutes. In another large bowl (or just clean the same bowl you used earlier) toss the wings with the spicy peanut sauce. Serve on a plate garnished with green onions and a wedge of lime. 
  6. Enjoy! 


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