Thai Peanut Chicken Wings

Prep Time 20 min

Cuisine Savoury

Use Within Immediately


Add garlic, ginger, coconut milk, peanut butter, lime juice, fish sauce, sesame oil and chilli flakes in a jar. Mix everything with a hand blender and set aside

Put the chicken on a deep plate (you can remove the skin if you prefer) and add 3/4 of the peanut sauce. Massage the peanut sauce into the chicken wings, refrigerate for 2 hours

Preheat the oven to 200C fan. Spray a baking tray with cooking spray and place in the oven to preheat as well

Place the wings on the preheated baking tray and bake for 30 minutes. Flip each 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

Garnish with a squeeze of lime, chopped green onion, chopped cilantro and reserved peanut butter sauce for dipping.


Serves 4 chicken wings

  • 2 garlic cloves peeled and chopped
  • 1 knob ginger
  • 235ml coconut milk
  • 120g of ManiLife Deep Roast Crunchy
  • 1/2 lime juice
  • 2 tbsp of fish sauce
  • 1tsp of sesame oil
  • A sprinkle of chilli flakes
  • 400g Chicken Wings
  • Lime wedge, chopped spring onion and Cilantro for garnish



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