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Thai Chicken Wings

Recipe Source by the Perdue Farms Culinary Team

Thai Chicken Wings

Recipe Source by the Perdue Farms Culinary Team
Inspired by Thai satay and peanut dipping sauces served with them, this Asian chicken wings recipe is perfect for every occasion, from a sports party to weeknight dinner.

Recipe Quick Facts

Prep
30
Minutes .
Marinate
1
Hour .
Cook
15
Minutes .
Makes
4
Servings .
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Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 1 teaspoon garlic powder
  • 1 tablespoon ginger
  • 1 teaspoon brown sugar
  • 1 tablespoon Gochujang
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon lemongrass paste
  • 1 teaspoon black pepper
  • 2 tablespoons smooth peanut butter
  • Juice of 1 lime
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 1/2 garlic clove, minced
  • Cilantro
  • Crushed peanuts

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Your Price

Limited Time Only Save 24%
Regular Price $24.99 Sale Price $18.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 43%
Regular Price $29.99 Sale Price $16.99 Each
avg/ea

Step 1

Recipe step image

Step 1

In a large bowl, combine ingredients two through nine; whisk to combine, add wings and toss to coat. Let wings marinate in the refrigerator for at least one hour and up to 24.

Step 2

Step 2

Combine ingredients 10 through 14 and blend thoroughly using a whisk or in a blender; set aside.

Step 3

Step 3

Preheat grill to medium-high heat (about 400 F). Lightly oil grill grates to prevent wings from sticking.

Step 4

Step 4

Place wings on grill and cook. Continue to cook and season for 12 to 15 minutes, turning occasionally, or until wings are cooked through and reach an internal temperature of 180 to 185 F.

Step 5

Step 5

Remove wings from grill and let rest for five minutes before serving. Toss in sauce and garnish with cilantro and peanuts.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS