This spicy peanut sauce puts an exotic twist on the traditional hot wing and using the slow cooker makes for easy hands-off prep with tender fall off the bone meat.
1 (13.5 ounce can) lite coconut milk
¾ cup creamy peanut butter
1 tablespoon chile-garlic sauce such as Sriracha*
1 tablespoon lime juice
1 tablespoon honey
3 teaspoons soy sauce
1 teaspoon fresh ginger, minced
1 teaspoon curry powder
2.5 pounds chicken drummettes or wings
Cilantro, for garnish
1. Combine all ingredients except the chicken wings in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Remove from heat. Taste and adjust seasonings until you feel happy. Don’t worry if the peanut sauce seems thin at this point. It will thicken up considerably during the cooking phase.
2. Place chicken wings in a slow cooker set to high and pour peanut sauce over them. Stir to coat all the wings, cover and cook on high for 2.5 hours. Stir the wings a few times while they’re cooking to prevent the wings touching the sides of the cooker from over-browning.
3. After 2.5 hours, spread the wings on a wire rack over a cookie sheet and broil them for about 5 minutes or until they start to crisp and get some nice brown spots.
4. Remove from oven and garnish with chopped cilantro if you like. Dig in!
Spray your measuring cup with cooking spray before you fill it with peanut butter. The peanut butter won’t stick to the cup when you dump it out. This also works for the honey.
If you buy frozen wings make sure they are completely thawed before you start.
*1 tablespoon will result in a mild sauce which even children and people with wimpy taste buds will enjoy. I recommend spicing it up a bit more during the tasting phase with additional Sriracha. They don’t call ‘em hot wings for nothin’!
DetailsPrep time: Cook time: Total time:
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