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Thai Chicken Wings with Peanut Sauce

  • Prep Time: 20 minutes
  • Cook Time: Low for 5 - 6 hours; High for 2 1/2 - 3 hours
  • Servings: 12
  • Course: Appetizers & Snacks

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Ingredients

  • 24 chicken wing drummettes (about 2-1/4 pounds)
  • 1/2 cup bottled salsa
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 cloves garlic, minced
  • Reynolds® Slow Cooker Liner

Directions

Step 1

Place chicken in a 3-1/2- or 4-quart slow cooker.

Step 2

Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger.

Step 3

Pour over chicken wings. Toss to coat.

Step 4

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Step 5

Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic.

Step 6

Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

Step 7

Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce.

Step 8

Keep warm on low-heat setting for up to 2 hours.

Step 9

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Step 10

Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic.

Step 11

Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

Step 12

Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce.

Step 13

Keep warm on low-heat setting for up to 2 hours.

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