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Peanut Chicken Wings

 Peanut Chicken Wings
Creamy peanut butter and chili powder prove they’re an ideal match for any wing that comes along. Round out the menu with cut-up veggies, ranch or blue cheese salad dressing, and store-bought sweet potato fries. —Janet Vaupel Rockwell, Hollis, New Hampshire
9 ServingsPrep: 15 min. + marinating Bake: 35 min.


  • 2 pounds chicken wings
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lemon juice
  • 1 tablespoon canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon browning sauce, optional
  • Dash garlic powder


  • Cut chicken wings into three sections; discard wing tip sections. In
  • a large resealable plastic bag, combine the peanut butter, lemon
  • juice, oil, soy sauce, salt, chili powder, browning sauce if desired
  • and garlic powder. Add wings; seal bag and turn to coat. Refrigerate
  • overnight.
  • Drain and discard marinade. Transfer wings to a greased 13-in. x
  • 9-in. baking dish. Bake, uncovered, at 375° for 35-40 minutes or
  • until chicken juices run clear, turning every 10 minutes. Yield: 9
  • servings.
Nutritional Facts: 1 chicken wing (calculated without browning sauce) equals 122 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 69 mg sodium, trace carbohydrate, trace fiber, 11 g protein.

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Peanut Chicken Wings (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer