Spicy Chicken Wings Recipe

This Spicy Chicken Wings recipe combines juicy chicken wings with coconut milk, tandoori paste, peanut butter, garlic, lemon juice, and five-spice powder for a bold and flavorful barbecue dish. Featured on License to Grill with Rob Rainford, the wings are marinated for several hours before being grilled until golden and cooked through.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Spicy Chicken Wings recipe appears in episode 1013 and reflects the show’s bold, globally inspired approach to outdoor cooking.

On License to Grill, Rob Rainford often uses marinades to build deep flavour before ingredients ever hit the barbecue, and these chicken wings are a perfect example. Coconut milk creates a creamy base that helps coat the wings evenly, while tandoori paste brings warm spice and rich colour.

Five-spice powder adds another aromatic layer, creating a blend that feels both warm and complex. Once the wings are coated, they rest in the refrigerator for 6 to 8 hours so the seasoning has time to develop.

The cooking method uses two stages of heat. The wings begin over medium heat, where they brown and develop colour, then move to low heat to finish cooking more gently. This helps create a golden exterior while allowing the meat to cook through without burning the marinade.

Ingredients

1 cup of coconut milk – (250ml)
2 tablespoons of tandoori paste – (30ml)
1/3 cup of peanut butter – (75ml)
2 cloves of crushed garlic
Juice from 2 lemons
1 teaspoon of five spice powder – (5ml)
2 pounds of chicken wings – (1000grams)

Method

For marinade, combine coconut milk, tandoori paste, peanut butter, garlic, lemon juice and five spice powder and mix until ingredients are united. Pour mixture in to a sealable plastic bag and add chicken wings.
Once the bag is sealed, toss the bag back and forth to ensure chicken wings are well covered.
Marinade chicken wings for 6-8 hours in the refrigerator.
For grilling, place marinated chicken wings on the grill over a medium flame and grill for 10 minutes, turning every 2 minutes until nice and golden. Reduce heat to low and continue to cook for 15 minutes until chicken is cooked all the way through.
Serve with favourite dipping sauce and enjoy!

Serving Suggestions

These Spicy Chicken Wings are perfect for a backyard barbecue, casual dinner, game-day spread, or party appetizer. Serve them with a cool dipping sauce to balance the tandoori spice and richness of the peanut butter and coconut milk.

For a larger meal, pair the wings with grilled corn, rice, coleslaw, cucumber salad, or roasted vegetables. A fresh citrusy salad also works well because the acidity helps cut through the richness of the marinade.

For entertaining, arrange the wings on a large platter and serve them with small bowls of dipping sauce. Their bold colour and glossy grilled exterior make them an easy centerpiece for a shared appetizer table.

Final Thoughts

This Spicy Chicken Wings recipe delivers bold flavour through a rich and unusual marinade. Coconut milk creates creaminess, peanut butter adds nuttiness, and tandoori paste brings warm spice and colour. Garlic adds savoury intensity, while lemon juice keeps the marinade bright.

Featured on License to Grill with Rob Rainford, this recipe captures the show’s adventurous grilling style and its love of layered marinades. Whether served as an appetizer or part of a larger barbecue meal, these Ultimate Spicy Chicken Wings are juicy, bold, aromatic, and packed with flavour.

Find more recipes from License to Grill here!