BAKED SATAY CHICKEN WINGS

These are sticky and spicy and nutty and delicious. They're also well messy. You might be best off equipping a bib before diving in.

60 English Minutes

Ingredients

(TO SERVE 4)

FOR THE WINGS

‍1kg Chicken Wings
Tablespoon of Sea Salt
2 Tablespoons Vegetable Oil
Lots of Black Pepper
2 Teaspoons Chilli Flakes
Tablespoon Garlic Powder
Teaspoon of MSG

FOR THE SAUCE

Thumb Sized Piece of Ginger
4 Cloves Garlic
3 Tablespoons Peanut Butter (Smooth or Crunchy)
2 Tablespoons Soy Sauce
Tablespoon Sesame Oil
Tablespoon Honey
Juice of 1 Lime
Teaspoon Chilli Flakes
100ml Water
Tablespoon Brown Sugar
2 Tablespoons of your favourite Hot Sauce

Sesame Seeds/Crushed Peanuts
Coriander
A Red Chilli

Ingredients

Instructions

Preheat your oven to 190ºC. Line a baking tray with baking paper. Put your wings in a large bowl. I usually use half full wings and half flats. Toss these with salt, vegetable oil, black pepper, chilli flakes, garlic powder and MSG. Make sure they're well coated and then place on the baking sheet and cook for 40 minutes.
During this time you can get all of your sauce ingredients except the hot sauce into a blender or food processor and blitz to a brown liquid. When your wings have had 40 minutes, get them out and douse them in this liquid. Give them a good toss. It should be thick but just the viscosity to cover the wings. Arrange the wings back on the tray and bake for another 10-15 minutes.
Use tongs to douse each wing back in the sauce and pop them into a bowl. Mix hot sauce into your leftover sauce and cover the wings with that sauce.
Slice up coriander and chilli. Cover the wings with some sesame seeds or crushed peanuts, sliced chilli, and coriander. Dive straight in fingers first and try not to make too much of a mess.