Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.19 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1kilograms chicken wings, jointed, wing tips reserved for another use
- 1/4 cup smooth peanut butter
- 1/4 cup coconut milk
- 1/2 cup Woolworths sweet chilli sauce
- 2tablespoons soy sauce
- 4 Lebanese cucumbers
- 1teaspoons white vinegar
- 2teaspoons sesame oil
- 1centimeters ginger, finely grated
- 1teaspoons sesame seeds, toasted
- 450grams microwave long-grain white rice, heated to serve
- 1/3 bunch coriander, leaves picked
Description
These peanut-packed chicken wings are perfectly offset by the crunchy, nutty cucumber salad. This recipe is great for pre-dinner nibbles with friends or as a meal all on its own.
Instruction tip
Use-it-up tip:Save chicken wing tips for stock. You can make the satay sauce in advance, then marinate chicken wings overnight. Store marinating chicken in airtight containers in the fridge.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Combine peanut butter, coconut milk, 2 tbs sweet chilli and 1 tbs soy sauce in a large glass bowl.
Step 2 of 4
Add chicken to sauce mixture and toss well to coat.
Step 3 of 4
Arrange chicken on prepared tray and bake, turning occasionally, for 20-25 minutes or until cooked through and golden-brown.
Step 4 of 4
Coarsely chop cucumber. Combine cucumber, vinegar, sesame oil, ginger and remaining soy. Season with pepper. Sprinkle chicken with sesame seeds and coriander. Drizzle with remaining sweet chilli. Serve with rice and cucumber salad.
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