If you love thai food, and you love chicken wings, then buckle up because these Thai Chicken wings are going to rock your world! This recipe is Asian Fusion at its core, combining Japanese Ponzu sauce, Chinese inspired Szechuan Peppercorns that give a citrus tingle to the tongue, and finished with a Thai Peanut style sauce that you will want to put on ALL THE THINGS.

The taste of these Szechuan Pepper Wings with Thai Peanut Sauce is surprising and invigorating, with an electric shock of pungent peppercorn, and a sweet and slightly spicy Thai-style peanut sauce.

I’ve been intrigued by Szechuan peppers ever since they made a resurgence back in the United States after a long absence. The Szechuan pepper is a staple of Chinese cooking, but was banned in the US from 1968 to 2005 because it is in the citrus family and has the potential to carry the canker disease.

The Szechuan pepper is not actually a peppercorn at all like the black-and-white peppercorns we are familiar with, but is the dried berry husk found on the prickly ash tree.

Szechuan peppercorns give a fragrant, citrusy, tongue tingling taste to your taste buds!

Why You’ll Love this Thai Chicken Wings Recipe:

This Asian inspired chicken wing has layers upon layers of flavor that is complimented by smoke flavor from the grill making this one epic flavor bomb of a chicken wing recipe! The combination of ponzu as a marinade, tingly citrus notes from the Szechuan peppercorns, and supremely addictive Thai Peanut sauce is not to be understated – this is an insanely delicious chicken wing recipe.

Szechuan Peppers are not hot in a typical sense, the pepper has citrus undertones that cause a slight numbing sensation on the tongue. This is the spice basis for these wings, which are marinated in a citrusy Ponzu sauce, and then glazed and served with a sweet and spicy Thai peanut sauce.

The beauty of the Thai Peanut sauce is that even after the wings are long gone (trust me, you will have no leftovers!), you can use this delicious Thai Peanut sauce on rice bowls, noodles and even as a salad dressing.

Ingredients for these Thai Chicken Wings:

• 1 lb chicken wings
• 1 cup Ponzu sauce
• 2 tbsp Szechuan Peppercorns, ground
• flake sea salt (used at the end)

Most Ponzu Sauces have preservatives, so if you want to make your own, here is the recipe adapted with ingredients you can find in the average store since Yuzu can be hard to find:

Homemade Ponzu Sauce Recipe:

• 3 tbsp mirin (sweet rice wine)
• 2 tbsp rice vinegar
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1 tbsp brown sugar

Thai Peanut Sauce:

• 1.5 cups coconut milk

• 1 cup peanut butter

• 2 tablespoons Thai fish sauce

• 3 cloves garlic, minced

• 2 tablespoons Sriracha hot sauce

• 4 tablespoons fresh mint leaves

• 4 tablespoons fresh lime juice (or the juice of 5 limes)

• Zest of 2 limes

• 4 tablespoons rice vinegar

How to Make these Thai Chicken Wings

• If you choose to make your own Ponzu sauce, combine all the ponzu sauce ingredients on the stovetop and heat just until all ingredients are combined. Let the sauce cool before using as a marinade.
• Next, marinate the wings in the Ponzu sauce for up to an hour. While the wings are marinating, make your Thai Peanut Wings.
• While marinating, make the Thai peanut sauce.
• In the meantime, preheat a grill to medium high heat. Oil the grill grates so the wings will not stick.
• Remove the wings from the marinade and sprinkle with 3/4 of the Szechuan pepper, coating all sides.
• The Thai Peanut Sauce will make a large batch. Pour approximately 1.5 cups into a bowl to take to the grill for brushing on the wings while grilling.
• Grill the wings , brushing with generous amounts of sauce. Grill until the internal temp of the wings have reached 165 degrees.
• Tent the wings under foil for 10 minutes.
• Cover the wings with the remaining Szechuan pepper and sprinkle with flake sea salt before serving.

Substitutions:

This recipe is great on all chicken so if you don’t have chicken wings, pair this with any kind of grilled chicken and Jasmine or Basmati rice. Easily turn this into a “Thai Peanut Chicken bowl” by making a big pot of rice, topping with chicken and adding ample amounts of sauce. This would also pair well with rice noodles and chicken. Have fun with the flavors in this recipe.

Tools Needed:

Coffee Grinder: You will need to grind the peppercorns up, I recommend using a coffee grinder- this is the one I use.

Meat Thermometer: Temperature is everything in all cooking, not just grilling. If you aren’t using an instant-read thermometer in cooking, you are leaving everything up to chance. This can be dangerous but it’s also a great way to ruin a perfectly good piece of meat. The Thermapen is the gold standard in temperature used by chefs around the world. The Thermapen is known for it’s lightning-fast temperature reads of 3 seconds or less, with new and improved Thermapens giving 1-second temperature readings. If you can’t afford a Thermapen, you can still get super quick temperature reads at only $29 with the Thermopop.

Okay, Let’s Make these Thai Chicken Wings!

Okay, that’s it! Let’s do this! I promise this recipe will make it to your top 3 Chicken Wing Recipes of all time! Don’t forget to tag me on the gram, facebook or even on pinterest and let me know what you thought of this recipe!

Szechuan Pepper Wings with Thai Peanut Sauce

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• Author: Robyn
• Total Time: 1 hour
• Yield: 4 1x

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Description

These chicken wings incorporate the citrus zing of Szechuan peppercorns and a ponzu sauce marinade. The wings are grilled and then slathered in a sweet and spicy Thai peanut sauce for multi-dimensional flavor. If you are short on time you can buy both the Ponzu sauce and the Thai Peanut sauce but making from scratch is totally worth it!

This recipe is so good it will make you want to slap your momma! (*I would never of course “slap my momma” but the expression is fitting here because it is that good!)

 

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Ingredients

Scale 1x2x3x

• 1 lb chicken wings
• 1 cup Ponzu sauce
• 2 tbsp Szechuan Peppercorns, ground
• flake sea salt (used at the end)

Most Ponzu Sauces have preservatives, so if you want to make your own, here is the recipe adapted with ingredients you can find in the average store since Yuzu can be hard to find:

Homemade Ponzu Sauce Recipe:

• 3 tbsp mirin (sweet rice wine)
• 2 tbsp rice vinegar
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1 tbsp brown sugar

Thai Peanut Sauce:

• 1.5 cups coconut milk

• 1 cup peanut butter

• 2 tablespoons Thai fish sauce

• 3 cloves garlic, minced

• 2 tablespoons Sriracha hot sauce

• 4 tablespoons fresh mint leaves

• 4 tablespoons fresh lime juice (or the juice of 5 limes)

• Zest of 2 limes

• 4 tablespoons rice vinegar

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Instructions

• If you choose to make your own Ponzu sauce, combine all the ponzu sauce ingredients on the stovetop and heat just until all ingredients are combined. Let the sauce cool before using as a marinade.
• Next, marinate the wings in the Ponzu sauce for up to an hour. While the wings are marinating, make your Thai Peanut Wings.
• While marinating, make the Thai peanut sauce.
• In the meantime, preheat a grill to medium high heat. Oil the grill grates so the wings will not stick.
• Remove the wings from the marinade and sprinkle with 3/4 of the Szechuan pepper, coating all sides.
• The Thai Peanut Sauce will make a large batch. Pour approximately 1.5 cups into a bowl to take to the grill for brushing on the wings while grilling.
• Grill the wings , brushing with generous amounts of sauce. Grill until the internal temp of the wings have reached 165 degrees.
• Tent the wings under foil for 10 minutes.
• Cover the wings with the remaining Szechuan pepper and sprinkle with flake sea salt before serving.

Notes

• Serve with extra peanut sauce for dipping!
• Affiliate links have been used, if you purchase anything this site will make a small commission.

• Prep Time: 30 min
• Cook Time: 30 min
• Category: Dinner, Appetizer
• Method: Grilled
• Cuisine: Thai

Let me know how you like these wings in the comments or email me at [email protected]!

Try these other kick ass Chicken Wing Recipes!