We Made Peanut Butter Chicken Wings under PHP200, and It Was Damn Good

When people started figuring out the infinite possibilities of chicken wings, the world changed. From the usual Buffalo-style red-ish glaze, they now come in creative flavors like peri-peri, soy garlic, etc. We’re giving our chicken wings a slight Indonesian twist. Inspired by satay, our version is made using peanut butter and a medley of spices.

Butter be peanuts.

This recipe is so flavorful, you wouldn’t even think it’s under PHP200. The sauce is sweet and salty at the same time; and the sauce comes out thick and sticky, so it coats the wings generously throughout. Needless to say, eat it while it’s hot so the exterior’s still crispy.

Peanut Butter Chicken Wings



Serving Size

2 people

Active Time

1 hr

Total Time

1 hr

  1. In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
  2. Add in the chicken wings and toss until evenly coated.
  3. Set aside for 10 minutes.
  4. Heat oil in a large skillet until the temperature comes up to 375F.
  5. Fry the coated chicken wings, tapping off the excess breading before dropping in the oil.
  6. Fry the wings for 8-12 minutes or until golden brown and cooked through.
  7. Remove the wings from the oil and set on a baking sheet with a rack or paper towels to dry.
  8. After all the chicken is fried and resting, turn off the heat.
  9. For the sauce, heat oil in a pan over medium-high heat.
  10. Add the garlic and ginger and cook until fragrant but not brown, about 3 minutes.
  11. Add the red chili, fish cube, brown sugar, soy sauce, peanut butter, and ½ cup water then stir until well combined.
  12. Bring the sauce up to a boil and stir until sugar is completely dissolved.
  13. Let sauce thicken and reduce to about half, then remove from heat.
  14. Add fried wings to the sauce then stir until coated.
  15. Serve immediately, garnished with peanuts and spring onions.

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