Grilled satay chicken wings

Ready in 50 minutes, plus marinating

600g chicken wings
4 tbsp toasted peanuts, chopped
150ml coconut milk

For the satay sauce:
1 garlic clove, crushed
150g smooth peanut butter
2 red chillies, deseeded and finely chopped
2 tbsp soy sauce
1 tbsp runny honey
juice of half a lime
11⁄2 tbsp medium curry powder

1 Combine the satay sauce ingredients, adding more soy sauce to taste if needed. Place the chicken wings in a large non-metallic bowl and spoon over a third of the satay sauce. Combine well, cover and chill for 30 minutes.

2 Skewer two or three of the wings together and cook over a medium barbecue for 35 minutes, turning frequently until cooked through and lightly charred. Or cook in an oven preheated to 200 ̊C/180 ̊C fan/gas 6 for about 45 minutes.

3 Meanwhile, place the remaining peanut butter mixture into a pan with the coconut milk. Stir until combined and gently heat through. Serve with the chicken, lime wedges and a scattering of peanuts.

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