BAKED SATAY CHICKEN WINGS

The wings are typically baked in the oven until they are golden brown on the outside while remaining juicy and succulent on the inside. Baked Satay Chicken Wings is another way to enjoy satay chicken minus the skewer. It is typically served alongside satay peanut sauce, red onion, and cucumber.  A mouthwatering dish that is sure to satisfy your craving for a tasty, Asian-inspired treat.

Recipe Notes:

• You could substitute chicken wings with chicken drumstick or thigh if you prefer.

• I used a preheated fan forced oven to bake the satay chicken wings at 180°C for 35 mins. If a conventional oven is used the temperature would be 200°C. Please adjust your oven accordingly.

INGREDIENTS FOR BAKED SATAY CHICKEN WINGS

========================================

(Serves 6-10 peoples)

✅️ ±1.2 kg Chicken Wings

✅️ 3 stalks Lemongrass (10 cm from base)

✅️ 5 bulbs Shallot (±200 g)

✅️ 1 bulb Garlic (±50 g)

✅️ ±50 g Ginger

✅️ ±100 g Galangal

✅️ ±50 g Turmeric

✅️ 1 tbsp Cumin Seeds

✅️ 2 tbsp Coriander Seeds

✅️ 1 tbsp Fennel Seeds

✅️ ±125g Sugar

✅️ 2 tsp Salt

✅️ 250 ml Cooking Oil 

METHOD OF PREPARATION:

1. Spread the seed mixture in the pan and dry fry over slightly above LOW heat until it changes to a golden brown color. Once ready, turn the heat Off and keep the seeds mixture aside to cool slightly.

2. Add the prepared shallot, garlic, ginger, galangal, turmeric, lemongrass and cooking oil into a food processor. Process the mixture into a relatively smooth texture. Keep this aside for now.

3. Add the seeds mixture prepared earlier into a mortar. Pound the seeds mixture with the mortar and pestle into a relatively fine powder.

4. Sprinkle the salt and sugar over the prepared chicken wings in the bowl. Toss and turn the chicken wings in the bowl until most of the sugar and salt dissolve. Add the ground seeds mixture and the blended mixture prepared earlier into the bowl. Gently fold the ingredients together to thoroughly combine until the chicken pieces are evenly coated with the spices. Neatly cover the bowl with plastic wrap, then transfer it to the refrigerator to marinate for at least 8 hours, best overnight.

5. On the next day, transfer the marinated chicken wings from the refrigerator to the countertop. Leave the bowl on the counter for 30 mins to bring the chicken pieces to room temperature.

6. After 30 minutes, remove the plastic cover from the bowl and loosen the chicken wings. Arrange the chicken wing pieces on the cooking mesh in a single layer for even cooking. Preheat the fan-forced oven to 180°C for 15 minutes before transferring the chicken to the preheated oven. Bake the chicken wings in the oven's lowest rack until they are cooked through. Typically, this will take about 30 to 35 mins.

7. After about 35 mins, carefully remove and transfer the baked chicken wings in the hot tray from the oven to the countertop. Enjoy Baked Satay Chicken Wings with your favorite accompaniments such as satay peanut sauce, red onion and cucumber slices! 

RECIPE PHOTO GALLERY