Peanut Butter Coconut Wings

by Leslie Wagner
Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


4-5 pounds chicken wings (drumettes & flats)
2 cups all-purpose flour
1/2 cup corn starch
kosher salt
cracked black pepper
1/4 cup canned coconut milk
1/4 cup sriracha
1/4 cup creamy peanut butter
1 tablespoon chili powder
sliced green onions for garnish
crushed peanuts for garnish


  1. In a large bowl, combine flour and corn starch.
  2. Season chicken wings with salt and pepper. Coat seasoned chicken wings in flour mixture.
  3. Fry at 350 degrees for 12 minutes, until the wings are golden and crispy. Place them on paper towels to drain excess oil.
  4. Heat the coconut milk and peanut butter in a wok or large saucepan over medium heat. Add the sriracha and chili powder. Bring to a low simmer and cook until the sauce thickens, about 5 minutes.
  5. Toss the chicken wings in the wok with the sauce until fully coated.
  6. Transfer the wings to a platter. Garnish with peanuts and green onions to serve.


Recipe by Chef Jernard Wells.

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