Satay chicken wings amen. A favorite? The only thing you need to know is that the chicken ,marinade and satay sauce recipes below will make for a lot of wings. So you wither make a lot of wings, or you keep them for another recipe (could works great in a prawn stir fry, beef skewers or even mushrooms!).
Serves 2 to 4
Prep in 10, cook in 50 minutes
Preheat your oven at 170C.
Prepare the wings
- The chicken wings are going to be divided in 3 parts: the tip (pointy end), the flap (flat middle part) and the drumstick, wich contains most meat. Each part is connected to the other through a joint.
- Lay the wings flat on a chopping board, and with a good knife, cut through the joints to separate them.
- Keep the tips for chicken stock or discard and place the flap and drumsticks in a bowl.
Prepare the marinade
Pulse all of the marinade ingredients in a food processor until smooth. Pour half of the marinade over the wings, mix well to coat them evenly. Keep the other half of the marinade for another recipe of more wings.
Cook the wings
- If your oven comes with a tray with a grill inset, great, if not, it would be best to top an oven proof tray/dish with a rack.
- Line the tray with aluminum foil. Place rack on top and spread the wings leaving enough space around them. This will allow them to cook evenly on all sides.
- Cook the wings for 45 minutes until bubbly and crispy. (This will depend on the size of your wings)
Prepare the satay sauce
Mix all of the Satay ingredients together in a bowl - you will only need a couple of tablespoons from this sauce, and can keep refrigerated for up to a week.
Glaze the wings
- Take the wings out of the oven, and spread the satay sauce evenly with a brush or spoon.
- Cook for another 10 minutes.
- Sprinkle the sesame seeds over the wings.
- Pile high on a plate and top with fresh coriander, spring onions and chili if you like.
- Squeeze a little lime juice to finish.
For the wings
- 6 whole chicken wings
- 1 small shallot, roughly chopped
- A thumb of ginger (1in / 4cm?), roughly chopped
- 1 garlic clove
- 1 tbsp soy sauce or sea salt
- 1 tbsp sugar or honey
- 1/2 cup oil (shallot oil or canola / light olive)
- 1 tbsp paprika
For the satay sauce
- 3 tbsp smooth peanut butter
- 2 tsp sesame oil (Type AB avoid)
- 1 garlic clove, crushed
- 1 tbsp curry powder
- 3 tbsp light olive or canola oil
- The juice of a lime + lime zest
- 1 tbsp soy sauce
- A few drops of fish sauce (off BTD)
- 2 tbsp roasted sesame seeds
- A few springs of fresh coriander
- 1 green onion roughly chopped