Chicken wings with satay paste. The umami packed Thai satay marinade and spicy Thai peanut sauce make these easy baked chicken wings just one of the best things ever. Juicy, crispy and caramelized on the outside, they are perfect for game days, Netflix binges or parties! I feel like I can never have too many wings.

Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste. Easy Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce! You can cook Chicken wings with satay paste using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken wings with satay paste

Prepare 8 of mid-joint chicken wings.
You need 1 of red chilli (sliced).
Prepare 1/2 tsp of sugar.
Prepare 1 of union (cut into wedges).
You need 1 stalk of spring union (sectioned).
It's 1 of a little potatostarch mixture for thickening.
It's 2 of potato (cut into wedges).
It's 2 tbsp of satay paste.
Prepare 250 ml of swanson clear chicken broth.

This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce and curry paste then grilled. The chicken has so much flavor and is extremely tender. Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. Grilled Satay Chicken WingsPups with Chopsticks.

Chicken wings with satay paste instructions

Marinate chicken wings with a little sesame oil and pepper..
Heat 2 tbsp oil,fry chicken wings until light brown in color,add union,potato,red chilli,spring union & satay paste,mix well together. Add swanson clear chicken broth & sugar,simmer for 20-25 minutes..
When chicken wings and potatoes are cooked,thicken the sauce with potato starch mixture..

I did add more curry paste & added garlic. I served this with Thin Noodles. This chicken satay can be made in your oven or on the grill, depending on the weather and cooking preference, and is served with a peanut sauce. Place all 'marinade' ingredients in a food processor or chopper, and process well to create a richly-flavored Thai marinade-paste. Skewers used for Asian chicken satay tend to be shorter than Western skewers.