0 In Appetizers/ Recipes

Grilled Asian Peanut Wings

I love the flavors of a classic buffalo wing, but I thought a nutty twist would be a great change up. I like to double the recipe for the sauce and freeze the leftover for a quick dinner of chicken tenders over rice with peanut sauce.
Make Ahead: Make the sauce up to 4 days ahead and keep in the fridge or freeze for up to 4 months.
Serves 4 as appetizers


  • 1 Tablespoon canola oil
  • 1/3 cup yellow onion. minced
  • 1 1/2 teaspoons garlic, minced (about 1 large clove)
  • 1/2 teaspoon ground ginger
  • 1/4 cup lime juice, fresh
  • 1 cup creamy peanut butter
  • 2 1/2 teaspoons red curry paste
  • 4 1/2 teaspoons soy sauce
  • 2 Tablespoons maple syrup
  • 1 cup coconut milk
  • 1 1/2 pound party wings



  1. In a medium sauce pan over medium heat saute oil onions and garlic until onions turn translucent. Stir in remaining ingredients except the wings and remove from the heat.
  2. Allow sauce to cool.
  3. In a zip top bag add 3/4 cup peanut sauce and the wings and marinate in the fridge for 4 hours or overnight.
  4. Pre-heat your grill over medium.
  5. Place your wings on the grill and cook for 10 minutes, flip and cook for another 15 minutes or until your wings reach 165 degrees.
  6. Straight from the grill toss remaining sauce with hot wings to fully coat.

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