Satay Chicken Wings
By: My Cooking Hut
Published: Thursday, February 25, 2010 - 12:15pm

Ingredients




Chicken wings (about 12 wings), 1.5kg
6-8 Shallots
3-4 cloves Garlic
2-3 Red chilies
1-2 Dry chilies (soaked)
1 Lemongrass stalk (white part)
3 cm piece of Ginger/Galangal
1tsp Coriander powder
1 teaspoon Cumin powder
1 teaspoon Aniseed powder
2 teaspoons Turmeric
White pepper, a dash
Salt, to taste
1-2 teaspoons Sugar
2tablespoons Vegetable oil
Quick peanut sauce to brush on the chicken: (optional)
3-4 tablespoons Spice paste (as reserved from the marinate)
Water, some
1 tablespoon Vegetable oil
2 tablespoons Tamarind juice
2-3 tablespoons Roasted peanuts (ground and keep slightly chunky)
Salt and sugar, to taste

Preparation

1 In a food processor, blend shallots, garlic cloves, red chilies, dry chilies, lemongrass, and ginger/galangal until they become a paste. 2 Clean the chicken wings and dry them with kitchen towels. 3 In a big mixing bowl, put in the spice paste. Mix with coriander powder, cumin powder, aniseed powder, turmeric, white pepper, salt, oil and sugar. Keep some marinate aside in a small bowl, about 3-4 tbsp. 4 Put in all chicken wings in the big bowl and mix well. Make sure the chicken wings are well coated with the paste. Cover with cling film and marinate overnight. 5 To prepare a quick peanut sauce, heat a pan with oil. Put in the spice paste. Cook on low heat until fragrant and the oil starts to seep out. Add in tamarind juice and stir. Add in sugar and salt. Adjust the seasoning accordingly. 6 Add in some water to dilute the paste as it gets thicken. Then, add in the toasted ground peanuts and mix well. If the sauce gets too thick, thin it down with some water and adjust the seasoning if needed. 7 Heat up the grill and cook the marinated chicken wings for about 10-15 minutes on each side. 8 Brush the peanut sauce on top before serving.

About


The weather over the weekend has been glorious! Even though I have been a bit unwell – got flu and cough, I am glad to have my deserved weekend and enjoy warm and dry weather! This time last week, I got some problems with my blog. But, I am glad this week everything seems OK! *Keeps my fingers crossed* When the weather is good , it’s time to bring out the BBQ!! Barbecuing can be as simple as throwing a few sausages or burgers onto the hot grill. There are many endless options to created exciting BBQ meals. I like to give some thoughts on what I want to put onto the hot grill. I usually like to opt for seafood. I think BBQ is fun as it means eating outdoor!! I remember when I was at high school, my mates and I liked to do BBQ party once in a while. Each of us would plan of what to put on the grill. It was fun! Until now, I think BBQ is a great idea when you have to organise a get together with your friends. Today, I continue with my summer recipe series. It’s the 3rd recipe! We had Lemon and Chili Prawns Linguine and Blueberry Pistachio Tiramisu. Who doesn’t like chicken wings? Now, we are going to have something Malaysian! I remember I have a very cute photo of myself as a kid, enjoying my chicken wings! It makes me laughs when I have flashback of my childhood! As I used a total of 4 fingers (the thumbs and the index fingers) when I eat chicken wings… until now, I still do! It may sound like a funny question, but, how many fingers do you use, I wonder?? Anyway, I think chicken wings are popular when comes to BBQ. There are so many ways to marinate chicken. I like to marinate meat when I cook to give it lovely and wonderful flavours! I decided to use my favourite marinate — exactly the same kind that you can use to make satay chicken! Satay chicken is such so popular that almost everyone that I know loves it! Instead of cutting the chicken breast or chicken thighs into pieces/strips and put on the skewers, I have used whole chicken wing on the skewer. You can do it without the skewer if you like. The reason I put chicken wings on the skewers is to make it easier and quicker to cook through on the grill. If you have not got your BBQ grill out, you should do so and try this recipe!