If you love tender, fall-off-the-bone wings packed with sweet, savory, and nutty flavors, you have to try these Slow Cooker Thai Peanut Chicken Wings. The slow cooker does all the work, and you get juicy wings coated in a rich, peanutty, slightly spicy sauce. It’s a perfect hands-off recipe for game nights, family dinners, or anytime you need a fun, flavorful meal!
What You’ll Need
For the Wings:
- 2 lbs chicken wings (drumettes and flats)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Thai Peanut Sauce:
- 1/2 cup peanut butter (creamy or crunchy)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sriracha (or more for extra heat)
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1/4 cup coconut milk
- 1 tablespoon sesame oil
For Garnish:
- 1/4 cup peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- Lime wedges
Pro Tips
- Pat the wings dry before seasoning to help them crisp up better in the slow cooker.
- Want extra-crispy wings? Broil them for a few minutes after slow cooking!
- Adjust the heat! Add more sriracha if you like spice, or leave it out for a kid-friendly version.
- Double the sauce if you love extra for dipping!
- Use a liner in your slow cooker for easy cleanup.
Tools You’ll Need
- Slow cooker
- Mixing bowls
- Whisk
- Measuring spoons & cups
- Knife & cutting board
Substitutions & Variations
- No peanut butter? Try almond or cashew butter.
- Coconut-free? Use regular milk or chicken broth instead of coconut milk.
- Less sweet? Reduce the honey or swap for maple syrup.
- Make it spicier! Add red pepper flakes or extra sriracha.
Make-Ahead Tips
- Mix the sauce a day in advance and store it in the fridge.
- Marinate the wings in the sauce overnight for even deeper flavor.
How to Make Slow Cooker Thai Peanut Chicken Wings
1. Season the Wings
Pat the chicken wings dry with paper towels, then season with salt and black pepper.
2. Make the Peanut Sauce
In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, ginger, garlic, coconut milk, and sesame oil until smooth.
3. Add Wings & Sauce to Slow Cooker
Place the wings in the slow cooker and pour the peanut sauce over them. Toss to coat evenly.
4. Slow Cook the Wings
Cover and cook on low for 4-5 hours or high for 2-3 hours until the wings are tender.
5. (Optional) Broil for Crispy Skin
For crispier wings, transfer them to a baking sheet and broil for 3-5 minutes until slightly charred.
6. Garnish & Serve
Sprinkle the wings with chopped peanuts and cilantro. Serve with lime wedges.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes or in the microwave.
- Freeze cooked wings for up to 3 months—thaw overnight before reheating.
Final Thoughts
These Slow Cooker Thai Peanut Chicken Wings are packed with bold flavors and so easy to make. Whether for a party, a weeknight dinner, or just because you love wings, they’re sure to be a hit! If you try this recipe, let me know how it turns out in the comments—I’d love to hear your thoughts or answer any questions. Happy cooking! 😊🍗
