The BBC Good Food logo
Spicy satay wings with peanut sauce

Spicy satay wings with peanut sauce

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hrs marinating
  • Easy
  • Serves 8

These chicken wings are marinated, then baked until crisp and golden, served with a fiery, crunchy peanut sauce - the ultimate party buffet food

  • Freezable (wings in marinade only)
Nutrition: per serving
NutrientUnit
kcal405
fat25g
saturates7g
carbs16g
sugars14g
fibre1g
protein30g
salt1.4g
Advertisement

Ingredients

For the marinade

For the peanut sauce

Method

  • STEP 1

    Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.

  • STEP 2

    For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.

RECIPE TIPS
MAKE A STOCK

Use the chicken wing tips to make a good stock. Put them in a medium pan, cover with water, add a few slices of onion (skin on) and a couple of peppercorns. Simmer for 30 mins, then strain the stock into a jug and use in the satay sauce. 

TAME THE HEAT

Pricking the chilli instead of chopping it lets just enough flavour out, adding a tingling but not overly fiery note to the sauce.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating

Sponsored content