Coconut Thai Chicken Wings

This coconut-peanut butter combo is designed to infuse chicken wings with sweet, spicy and savory flavors that are mainstays of Thai cuisine.
Coconut Thai Chicken Wings recipe

Coconut Thai Chicken Wings

  • Duration
  • Prep Time
  • 8Servings


  • 1 14-oz BPA-free can full-fat coconut milk
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 red Thai chile pepper, thinly sliced
  • 2 tbsp sunflower oil
  • 1 tbsp coconut sugar
  • 1 tbsp unsalted natural peanut butter
  • 2 cloves garlic, minced
  • 2 lb split chicken wings


1. In a large bowl, whisk together all ingredients except chicken. To a large zip-top freezer bag, add wings and pour marinade over top. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze for up to 2 months.

2. To cook: Remove bag of frozen chicken from freezer and place on a large dish; thaw in fridge, 24 hours.

3. Preheat oven to 400°F. Remove wings from marinade and arrange in a single layer on a parchment-lined baking sheet; discard remaining marinade. Bake until wings are crispy and no longer pink inside and an instant-read thermometer inserted into thickest part of the wing (without touching the bone) reads 165°F, 25 to 30 minutes. 

Nutrition Information

  • Serving Size: 4 to 5 wings
  • Calories: 158
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 75 mg
  • Fat Content: 11 g
  • Protein Content: 13 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 96 mg
  • Sugar Content: 0.5 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 2 g