18 Spicy Chicken Feet Recipes Deliciously Tender

Spice lovers, rejoice! If you’re craving bold flavors and fall-off-the-bone tenderness, these 18 spicy chicken feet recipes are about to become your new obsession. Whether you’re a seasoned pro or just dipping your toes into this underrated delicacy, we’ve got fiery marinades, sticky glazes, and slow-cooked perfection that’ll make your taste buds dance. Get ready to turn up the heat—your next favorite dish is waiting!

Braised Chicken Feet in Black Bean Sauce

Braised Chicken Feet in Black Bean Sauce

If you’re looking for a dish with deep umami flavor and melt-in-your-mouth texture, these tender braised chicken feet are a must-try!

Ingredients

• 1 lb chicken feet, cleaned and nails trimmed
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 3 cloves garlic, minced
• 1-inch knob ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• 1 cup chicken broth
• 1 tbsp vegetable oil
• 1 scallion, chopped (for garnish)

Instructions

1. In a pot of boiling water, blanch chicken feet for 2 minutes, then drain and rinse.
2. Heat vegetable oil in a wok or deep skillet over medium. Add garlic, ginger, and fermented black beans. Stir-fry for 1 minute until fragrant.
3. Add chicken feet, soy sauce, oyster sauce, Shaoxing wine, and sugar. Toss to coat evenly.
4. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until feet are gelatinous and sauce thickens.
5. Garnish with scallions and serve hot.

The magic here is in the slow braise—the black bean sauce clings to the sticky collagen-rich skin, creating a rich, savory bite that’s irresistible.

Tip: For extra tenderness, marinate the blanched chicken feet in 1 tbsp baking soda and water for 10 minutes before cooking (rinse well after).

Spicy Sichuan Chicken Feet

If you’re craving bold, numbing heat and tender, gelatinous texture, these fiery Sichuan chicken feet are a must-try adventure for spice lovers.

Ingredients

• 2 lbs chicken feet, nails trimmed
• 3 tbsp Sichuan peppercorns
• 4 dried red chilies, crushed
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tbsp brown sugar
• 4 garlic cloves, minced
• 1-inch ginger, sliced
• 1 tsp salt
• 1 scallion, chopped (for garnish)

Instructions

1. Blanch chicken feet in boiling water for 3 minutes, then drain and rinse.
2. In a pot, cover chicken feet with fresh water, add 1 tsp salt and ginger. Simmer for 1 hour until tender (test with a fork). Drain and pat dry.
3. Toast Sichuan peppercorns and dried chilies in a dry skillet over medium heat for 1 minute until fragrant. Grind coarsely.
4. Heat chili oil in a wok over medium. Add garlic, ground spices, 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tbsp brown sugar. Stir 30 seconds until bubbly.
5. Toss chicken feet in the sauce until fully coated. Garnish with scallions.

The magic here? The peppercorns’ tingling buzz plays off the sticky, collagen-rich texture—perfect for late-night snacking with cold beer.

Tip: Wear gloves when tossing to avoid chili oil stains!

Thai-Style Chicken Feet Salad

If you’re craving bold, tangy flavors with a fun texture, this zesty Thai-inspired salad turns tender chicken feet into a refreshing appetizer or light meal.

Ingredients

• 1 lb chicken feet, nails trimmed
• 3 tbsp lime juice (about 1½ limes)
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp chili flakes
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• ½ cup cilantro leaves
• ¼ cup mint leaves
• 2 tbsp toasted rice powder*

Instructions

1. Prep chicken feet: In a pot, cover chicken feet with water and boil for 45 minutes until tender. Drain and rinse under cold water. Pat dry and cut into bite-sized pieces.
2. Make dressing: Whisk lime juice, fish sauce, palm sugar, and chili flakes in a bowl until sugar dissolves.
3. Toss salad: In a large bowl, combine chicken feet, garlic, shallot, cilantro, and mint. Pour dressing over and toss gently. Sprinkle toasted rice powder on top.

The magic here? Toasted rice powder adds nutty crunch to balance the punchy lime-chili dressing—it’s all about contrasts!

Tip: For extra tender feet, simmer them with a slice of ginger in the water.

Korean Spicy Chicken Feet (Dakbal)

If you’re craving bold, sticky, and spicy Korean flavors, these fiery chicken feet are a must-try—perfect for adventurous eaters and game-day snacking!

Ingredients:

• 2 lbs chicken feet, nails trimmed
• 1/4 cup gochujang (Korean red pepper paste)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Rinse chicken feet under cold water, then boil in a large pot for 10 minutes to remove impurities. Drain and rinse again.
2. In a bowl, whisk together 1/4 cup gochujang, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger until smooth.
3. Toss chicken feet in the sauce until fully coated. Let marinate for 30 minutes at room temperature.
4. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add chicken feet and cook for 15 minutes, stirring often, until glossy and caramelized.
5. Garnish with sesame seeds and green onions. Serve hot with cold beer!

The magic here? The honey and gochujang create a sweet-heat glaze that clings to every nook of the chicken feet—messy, addictive, and totally worth the finger-licking.

Tip: For extra tenderness, pressure-cook the feet for 20 minutes before marinating.

Steamed Chicken Feet with Garlic and Chili

If you’re looking for a bold, sticky, and slightly spicy appetizer with serious umami, these steamed chicken feet are a must-try—they’re tender, flavorful, and perfect for sharing!

Ingredients:

• 1 lb chicken feet, cleaned and nails trimmed
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp chili garlic sauce
• 1 tsp sesame oil
• 1 green onion, thinly sliced (for garnish)

Instructions:

1. In a large bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, minced garlic, grated ginger, chili garlic sauce, and sesame oil until smooth.
2. Add the chicken feet to the bowl and toss well to coat. Let marinate for at least 30 minutes at room temperature (or up to 2 hours in the fridge).
3. Arrange the chicken feet in a single layer in a steamer basket. Steam over boiling water for 45 minutes, or until the skin is gelatinous and tender.
4. Transfer to a serving plate, garnish with sliced green onions, and serve warm.

The magic here is in the texture—steaming turns the chicken feet into a melt-in-your-mouth bite with a sticky, savory-sweet glaze that clings to every nook.

Tip: For extra depth, add a star anise pod to the steaming water—it infuses a subtle warmth without overpowering the dish.

Chinese Red-Braised Chicken Feet

If you’re ready to explore the rich, sticky-savory magic of Chinese braising, these tender chicken feet are a must-try—packed with umami and fall-off-the-bone texture!

Ingredients:

• 1 lb chicken feet, nails trimmed
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp rock sugar (or granulated sugar)
• 3 garlic cloves, smashed
• 2 star anise pods
• 1-inch ginger, sliced
• 1 cup water

Instructions:

1. Blanch chicken feet in boiling water for 2 minutes, then drain and rinse.
2. Heat oil in a wok or deep skillet over medium. Add garlic, ginger, and star anise; stir 30 seconds until fragrant.
3. Add chicken feet, soy sauces, Shaoxing wine, and sugar. Toss to coat, then pour in water. Bring to a simmer.
4. Cover and cook on low heat for 1.5 hours, stirring occasionally, until feet are deeply bronzed and gelatinous.
5. Uncover, increase heat to medium, and reduce sauce for 5 minutes until glossy and clinging to the feet.

The magic here? The slow braise transforms the feet into melt-in-your-mouth bites with a sticky, caramelized glaze—perfect for adventurous eaters!

Tip: Serve with steamed rice to soak up the rich sauce, or enjoy cold as a traditional snack.

Malaysian Curry Chicken Feet

If you’re craving bold, aromatic flavors with a melt-in-your-mouth texture, this Malaysian-inspired curry chicken feet dish is a must-try—perfect for adventurous home cooks!

Ingredients:

• 2 lbs chicken feet, cleaned and nails trimmed
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp Malaysian curry powder
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 1 (14 oz) can coconut milk
• 1 cup water
• 2 stalks lemongrass, bruised
• 2 kaffir lime leaves (optional)

Instructions:

1. Heat vegetable oil in a deep pot over medium heat. Sauté onion, garlic, and ginger for 3 minutes until fragrant.
2. Add curry powder, turmeric, sugar, and salt, stirring for 1 minute to toast the spices.
3. Toss in chicken feet, coating them evenly with the spice mix. Pour in coconut milk, water, lemongrass, and kaffir lime leaves (if using). Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 1.5–2 hours until the feet are tender and the sauce thickens slightly.

The magic here? Slow cooking transforms the chicken feet into silky, collagen-rich bites that soak up the fragrant curry—ideal for spooning over steamed rice.

Tip: For extra depth, toast whole spices (like star anise or cinnamon) with the onions in step 1.

Vietnamese Lemongrass Chicken Feet

Vietnamese Lemongrass Chicken Feet

These tender, aromatic chicken feet are packed with bold lemongrass flavor—perfect for adventurous home cooks looking to try something new!

Ingredients:

• 2 lbs chicken feet, cleaned and nails trimmed
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp ground black pepper
• 2 tbsp vegetable oil
• 1 cup water
• 1 red chili, sliced (optional)

Instructions:

1. In a bowl, toss chicken feet with 2 tbsp fish sauce, 1 tbsp sugar, garlic, shallot, and black pepper. Marinate for 30 minutes.
2. Heat vegetable oil in a pot over medium. Add lemongrass and sauté for 2 minutes until fragrant.
3. Add the marinated chicken feet and sear for 5 minutes, stirring occasionally.
4. Pour in water and remaining 1 tbsp fish sauce and 1 tbsp sugar. Bring to a simmer, then cover and cook on low for 1 hour until the feet are gelatinous and tender.
5. Uncover, increase heat to medium, and cook for 10 more minutes to reduce the sauce slightly. Garnish with chili (if using).

The magic here? The slow simmer turns the chicken feet luxuriously sticky while the lemongrass infuses every bite with citrusy depth.

Tip: Serve with jasmine rice to soak up the savory-sweet sauce!

Indian Masala Chicken Feet Curry

If you’re craving bold flavors and tender, gelatin-rich bites, this aromatic curry turns humble chicken feet into a showstopper.

Ingredients:

• 2 lbs chicken feet, nails trimmed
• 3 tbsp ghee or neutral oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp turmeric
• 1 tsp Kashmiri red chili powder
• 1 (14.5 oz) can diced tomatoes
• 1.5 tsp salt
• 1 cup water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Blanch chicken feet: In a pot of boiling water, simmer feet for 5 minutes, then drain and rinse. This removes impurities.
2. Heat ghee in a deep skillet over medium. Sauté onion for 6 minutes until golden. Add garlic, ginger, and cook 1 minute until fragrant.
3. Stir in 2 tsp coriander, 1.5 tsp cumin, 1 tsp turmeric, and 1 tsp chili powder; toast 30 seconds. Add tomatoes and 1.5 tsp salt, cooking 3 minutes until thickened.
4. Add chicken feet and 1 cup water. Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes until feet are tender and sauce clings to them.
5. Garnish with cilantro. Serve hot with steamed rice or flatbread.

The magic here? Slow cooking coaxes out the feet’s natural collagen, creating a luxuriously sticky sauce that clings to every nook.

Tip: For extra depth, char the feet under a broiler for 2 minutes before adding to the curry.

Jamaican Jerk Chicken Feet

Jamaican Jerk Chicken Feet

If you’re craving bold Caribbean flavors with a fun, finger-licking twist, these spicy-sweet jerk chicken feet are a must-try!

Ingredients:

• 2 lbs chicken feet, cleaned and trimmed
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp olive oil
• 2 tbsp jerk seasoning (store-bought or homemade)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1/4 cup chopped scallions
• 1 lime, juiced

Instructions:

1. In a large bowl, whisk together 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp olive oil, 2 tbsp jerk seasoning, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp allspice, and 1/2 tsp cayenne pepper. Add chicken feet and toss to coat. Marinate for at least 2 hours (or overnight for deeper flavor).
2. Preheat oven to 375°F. Arrange chicken feet on a parchment-lined baking sheet and roast for 45 minutes, flipping halfway, until sticky and caramelized.
3. Toss hot chicken feet with 1/4 cup chopped scallions and a squeeze of lime juice before serving.

The magic here is in the sticky glaze—the slow roasting turns the collagen-rich feet into tender, glossy bites with a fiery-sweet kick.

Tip: Serve with extra lime wedges and a cold beer to balance the heat!

Filipino Adobo Chicken Feet

If you’re craving a bold, tangy-savory dish with a fun, gelatinous bite, these tender chicken feet adobo are a must-try!

Ingredients

• 2 lbs chicken feet, cleaned and nails trimmed
• ½ cup soy sauce
• ½ cup white vinegar
• 1 cup water
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp vegetable oil

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium. Add 6 garlic cloves and sauté until fragrant, about 30 seconds.
2. Add chicken feet, ½ cup soy sauce, ½ cup vinegar, 1 cup water, 1 tsp peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
3. Uncover and simmer for another 20–25 minutes until sauce reduces and thickens slightly. The feet should be fork-tender with a sticky glaze.

The magic here? The feet soak up the tangy-sweet adobo sauce while staying delightfully springy—perfect with steamed rice to mop up the rich glaze.

Tip: For extra depth, char the garlic slightly in the oil before adding other ingredients.

Peruvian Aji Amarillo Chicken Feet

Peruvian Aji Amarillo Chicken Feet

These bold, sticky chicken feet get a kick from vibrant aji amarillo paste—a Peruvian staple that brings fruity heat and golden color to every bite.

Ingredients

• 2 lbs chicken feet, cleaned and trimmed
• 3 tbsp aji amarillo paste
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp white vinegar
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. In a bowl, mix 3 tbsp aji amarillo paste, 4 cloves minced garlic, 1 tbsp cumin, 1 tsp smoked paprika, 2 tbsp vinegar, 1 tbsp honey, and 1 tsp salt to make the marinade.
2. Toss chicken feet in the marinade until fully coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add chicken feet in a single layer and cook for 8–10 minutes, turning occasionally, until caramelized and sticky.
4. Reduce heat to low, cover, and simmer for 20 minutes until tender (the collagen should turn glossy).
5. Garnish with 1/4 cup chopped cilantro before serving.

The slow simmer transforms the feet into fall-off-the-bone tenderness, with the aji amarillo’s heat balanced by honey’s sweetness. Tip: Serve with lime wedges—the acidity cuts through the richness perfectly.

Singaporean Chicken Feet Satay

Singaporean Chicken Feet Satay

These tender, flavorful chicken feet skewers are a street food favorite in Singapore—now you can make them at home with a sweet-spicy peanut glaze!

Ingredients:

• 1 lb chicken feet, cleaned and nails trimmed
• 1/4 cup creamy peanut butter
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1 tbsp vegetable oil
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high (375°F). Thread 2-3 chicken feet onto each skewer.
2. In a bowl, whisk together peanut butter, honey, soy sauce, sriracha, ginger, garlic, cumin, and turmeric until smooth.
3. Brush skewers with vegetable oil and grill for 10 minutes, turning occasionally.
4. Generously brush with peanut sauce and grill 5 more minutes until caramelized and sticky.

The magic here? Slow grilling tenderizes the collagen-rich feet while the peanut glaze chars into a sweet, nutty crust.

Tip: For extra-tender feet, boil them for 20 minutes before skewering!

Hong Kong-Style Dim Sum Chicken Feet

If you’re ready to tackle a dim sum classic at home, these tender, saucy chicken feet are packed with bold umami flavor—don’t let the idea intimidate you!

Ingredients

• 1 lb chicken feet, nails trimmed
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1-inch knob ginger, sliced
• 1 star anise
• 1 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Blanch: Boil chicken feet in water for 3 minutes, drain, and rinse. Pat dry.
2. Fry: Heat 2 tbsp oil in a wok over medium-high. Fry chicken feet until lightly blistered, about 5 minutes. Remove and set aside.
3. Sauce: In the same wok, sauté garlic, ginger, and star anise for 30 seconds. Add 1 cup water, dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and brown sugar. Stir to dissolve.
4. Simmer: Return chicken feet to the wok. Cover and simmer on low for 45 minutes until tender.
5. Thicken: Stir in cornstarch slurry and cook for 1 minute until glossy. Serve hot.

The magic here? Frying before braising gives the skin a slight chew while keeping the collagen-rich meat melt-in-your-mouth tender.

Tip: For extra restaurant flair, deep-fry the blanched feet at 375°F for 2 minutes before braising—it puffs them up!

Cambodian Chicken Feet Soup

This comforting Cambodian soup turns humble chicken feet into a rich, gelatinous broth packed with aromatic spices—perfect for adventurous home cooks!

Ingredients

• 1 lb chicken feet, cleaned and nails trimmed
• 6 cups water
• 1 tbsp neutral oil (like vegetable or canola)
• 3 cloves garlic, minced
• 1 lemongrass stalk, bruised and cut into 2-inch pieces
• 1 (1-inch) piece ginger, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp turmeric
• 1 cup pumpkin or kabocha squash, cubed
• 1 cup long beans or green beans, cut into 2-inch pieces
• Fresh cilantro and lime wedges (for serving)

Instructions

1. In a pot, heat 1 tbsp oil over medium. Sauté garlic, lemongrass, and ginger for 1 minute until fragrant.
2. Add chicken feet and sear for 2 minutes. Pour in 6 cups water, then stir in 1 tbsp fish sauce, 1 tsp sugar, 1 tsp salt, and 1/2 tsp turmeric. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
3. Add pumpkin and long beans, simmer uncovered for 15 minutes until vegetables are tender.
4. Serve hot, garnished with cilantro and lime wedges.

The magic here? Slow simmering extracts collagen from the feet, creating a silky, nourishing broth with a subtle sweetness from pumpkin.

Tip: For extra depth, char the lemongrass lightly with a kitchen torch before adding.

Indonesian Sambal Chicken Feet

If you’re craving bold, spicy flavors with a fun-to-eat texture, these sticky, tender chicken feet smothered in fiery sambal are a must-try.

Ingredients

• 2 lbs chicken feet, cleaned and nails trimmed
• 3 tbsp vegetable oil
• 5 cloves garlic, minced
• 1 shallot, finely chopped
• 3 tbsp sambal oelek (adjust for spice preference)
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp salt
• 1 cup water
• 1 tbsp lime juice
• 2 green onions, sliced (for garnish)

Instructions

1. Blanch chicken feet in boiling water for 3 minutes, then drain and pat dry.
2. Heat vegetable oil in a wok or deep skillet over medium. Sauté garlic and shallot for 2 minutes until fragrant.
3. Add sambal oelek, kecap manis, palm sugar, and salt, stirring to combine. Cook for 1 minute until the sugar dissolves.
4. Toss in chicken feet, coating evenly with the sauce. Pour in water, bring to a simmer, then cover and cook on low for 45 minutes until feet are gelatinous and tender.
5. Uncover, increase heat to medium-high, and stir in lime juice. Cook for 5 more minutes until sauce thickens and clings to the feet.
6. Garnish with green onions and serve warm.

The magic here? Slow cooking turns the feet luxuriously sticky while the sambal balances heat with a caramelized sweetness.

Tip: For extra depth, char the feet under a broiler for 2–3 minutes before saucing.

Mexican Chipotle Chicken Feet Tacos

These bold, smoky tacos turn humble chicken feet into a crave-worthy filling—perfect for adventurous eaters who love deep, spicy flavors.

Ingredients:

• 2 lbs chicken feet, cleaned and trimmed
• 2 tbsp olive oil
• 1 small white onion, diced
• 3 garlic cloves, minced
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 cup chicken broth
• 8 corn tortillas, warmed
• Fresh cilantro, lime wedges, and diced radishes for serving

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken feet and sear for 5 minutes per side until golden.
2. Add 1 small diced onion and 3 minced garlic cloves; cook for 3 minutes until soft. Stir in 2 tbsp chipotle peppers, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt.
3. Pour in 1/2 cup chicken broth, cover, and simmer on low for 1.5 hours until feet are tender and gelatinous.
4. Shred meat from feet (discarding bones if preferred) and pile onto warmed tortillas. Top with cilantro, radishes, and lime.

The slow simmer transforms the feet into a sticky, rich filling with a smoky kick—unlike any taco you’ve tried!

Tip: For extra depth, char the tortillas directly over a gas flame before filling.

African Peanut Butter Chicken Feet Stew

African Peanut Butter Chicken Feet Stew

This rich, nutty stew turns humble chicken feet into a deeply flavorful dish with a velvety peanut butter sauce—perfect for adventurous home cooks!

Ingredients

• 2 lbs chicken feet, cleaned and trimmed
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup smooth peanut butter
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add chicken feet and sear until lightly browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and ginger, stirring for 1 minute until fragrant.
3. Stir in diced tomatoes, 1/2 cup peanut butter, 2 cups chicken broth, 1 tsp salt, 1/2 tsp cayenne, and 1 tsp smoked paprika. Bring to a simmer.
4. Return chicken feet to the pot. Cover and simmer on low for 1.5 hours, stirring occasionally, until the feet are tender and the sauce thickens.
5. Garnish with cilantro before serving.

The collagen from the chicken feet melts into the stew, giving it a luxurious, sticky texture that clings to every bite. The peanut butter adds a nutty depth that balances the heat perfectly.

Tip: Serve with fufu or rice to soak up every drop of the sauce!

Conclusion

With 18 mouthwatering recipes, this roundup proves spicy chicken feet can be tender, flavorful, and totally crave-worthy! Whether you’re a longtime fan or new to this bold dish, there’s a recipe here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the spicy love—pin it for later and spice up your next meal!