Our good friend, Gabby, very kindly gave us her signature chicken satay recipe, and let me tell you, it’s to die for. The sauce is beautifully sweet and aromatic, and having it with chicken wings instead of chicken skewers just saves so much hassle. Whether you serve it with rice for a dinner date at home, or buffet style to spice up game day, they’re perfect for any occasion.
Prep Time: 5 minutes
Cook Time: 35 minutes
- 250 g chicken wings (feel free to use chicken breast or drumsticks)
- 1 tsp garlic, minced
- 1/2 cup milk
- 3 tbsp honey
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp curry powder
- 2 tbsp peanut butter
- 1 Maggi cube (or any vegetable stock cube)
- Line a baking tray with foil and preheat the oven to 200°C/400°F.
- In a saucepan on medium heat, add a dash of oil and begin cooking the garlic. Fry until fragrant and then add in the milk.
- Add in the honey, salt, nutmeg, cinnamon, and curry powder and combine well. Continue to stir the milk until it reaches a simmer.
- Once the milk starts to simmer, stir in the peanut butter and Maggi cube until everything is well dissolved.
- Stir until the sauce thickens, about 2 to 3 minutes. Remove from heat and leave the sauce to cool with a lid on for 5 minutes.
- Place the chicken onto the lined baking tray and use a little less than half of the sauce to coat the chicken. Reserve the rest of the sauce for later and place the coated chicken into the oven to cook for 30 minutes.
- After 30 minutes, remove the cooked chicken from the oven and allow it to rest. Reheat the satay sauce and use it to re-coat the chicken, you can do this by either dipping the chicken in the sauce, or pouring it over the chicken.
- Serve hot with fried rice for a delicious meal, or serve on its own for a finger licking good appetizer!
For more delicious chicken wing recipes, click here.