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crock-pot thai chicken wings with peanut sauce

Crock-Pot Thai Chicken Wings with Peanut Sauce

Delicious chicken wings with a hint of ginger and tasty peanut sauce coating each wing. Serve with extra sauce for dipping.
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Course Appetizer, Main Dish
Cuisine Asian
Servings 12 People


  • 2.5 Pounds Chicken Wings and Drumpmettes
  • 1/4 Cup Water
  • 1 Tablespoon Fresh Lime Juice
  • 1/4 Teaspoon Ground Ginger

Peanut Sauce

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Water
  • 2 Tablespoons Soy Sauce
  • 2 Cloves garlic minced
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Crushed Red Pepper


  • Place thawed chicken wings in a 4 qt or 5 qt slow cooker.
  • In a medium mixing bowl, mix water, lime juice and ginger. Pour this liquid over the wings.
  • Cover and cook on LOW for 6 hours
  • In a small saucepan, whisk together the peanut sauce ingredients. Heat over medium-low heat until the mixture is smooth. Set aside until the wings are cooked.
  • Once the wings are cooked, remove them from the slow cooker. Discard any cooking liquid.
  • Place the wings in a large mixing bowl. Toss the chicken wings with half the peanut sauce making sure to coat each wing.
  • Either serve immediately or return the wings to the slow cooker on WARM and serve directly from there.
  • Serve wings with remaining peanut sauce for dipping.
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