Satay Chicken Wings

Chicken wings marinated in satay sauce

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Prep Time 30 mins

Cook Time 25 mins

Total Time 12 hrs 55 mins

Course Starter

Cuisine Asian

Servings 4 pp

Ingredients

12 units chicken wings
1 stick lemongrass
4 cm fresh ginger root (1.5 inch)
3 cloves garlic
1 unit lime
2 tbsp peanut butter
150 mL coconut cream (10 tablespoons)
0.5 tsp cumin grounded
0.5 tsp curcuma grounded
1 bunch fresh cilantro / coriander
salt & pepper

Instructions

Prepare the marinade

Trim and separate the chicken wings.
Take off the first hard skin of the lemongrass stick. Smash a little bit the stick and then cut into small pieces.
Peel and grate the ginger and the garlic.
Zest the lime using a fine grater and squeeze the juice.
In a food processor bowl, add the lemongrass, ginger, garlic, lime juice and zest.
Add the peanut butter, the coconut cream, the spices and salt and pepper.
Mix well until you get a smooth paste.
Pour the marinade on the chicken wings and leave to rest in the fridge for about 12 hours.

Cooking the wings

Preheat the oven to 200 degrees celsius (about 400 farenheit)
On a baking sheet covered with parchment paper, put the wings on a single layer. At this stage the satay sauce should be quite thick and coating the wings.
Cook the wings for about 20-25 minutes until cooked turning the wings after 10 minutes.
As always cooking time can differ depending on your oven so make sure to control the process. Your wings are ready when they are slightly golden brown.
Cut the coriander into small pieces and sprinkle over the satay chicken wings. It's ready !

Notes

Coconut cream is more concentrated than coconut milk so make sure to get the cream in your favorite Asian store and not the milk!

Tip: you can put the chicken wings and the satay marinade in a freezing bag and then place the bag in the fridge. Doing it this way the marinade will coat perfectly all the wings.