Spicy satay wings with peanut sauce
- Preparation and cooking time
- plus 4 hrs marinating
- 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
- 1.6kg whole chicken wings
- sweet chilli sauce
- 1 cucumber , deseeded and cut into sticks, to serve
For the marinade
For the peanut sauce
- 1 tbsp sunflower oil
- 3 garlic cloves , crushed
- knob of ginger , finely grated
- 1 lemongrass stalk, bruised
- 1 Thai chilli , pricked all over with the tip of a knife (see tip, top left)
- 1 tsp ground cumin
- 4 tbsp crunchy peanut butter
- 1 tbsp golden caster sugar
- 2 tbsp coconut cream
- 100ml chicken stock (see 'Tip')
- 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.
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.