Thai Satay Style Buffalo Wings Recipes

THAI SATAY STYLE BUFFALO WINGS

Steps:

• Cut or prepare the chicken; place aside.
• Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
• Add chicken into bag, and place into the fridge overnight.
• If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
• Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
• Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
• Heat a pan with the oil.
• Add garlic and cook till golden.
• Add the curry powder and mix in well, cook for a couple of seconds.
• Add the coconut milk, keep stirring and allow to cook for a second or two.
• Stir in the stock mixture and cook for a minute or two.
• Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
• Fire up the grill and cook chicken over hot coals.
• After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
• Enjoy with sticky rice, and a cold brew.

THAI-STYLE CHICKEN SATAY

Steps:

• Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove chicken from marinade; discard marinade and thread chicken onto skewers.
• Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

SPICY SATAY WINGS WITH PEANUT SAUCE

Steps:

• Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
• For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
• Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.

THAI BUFFALO WINGS

Steps:

• HEAT oil in large skillet or wok over medium-high heat. Add chicken wings; fry until golden brown. Remove wings from skillet.
• Remove all but 2 tablespoons oil from skillet. Add garlic; cook for 20 seconds. Stir in cucumber, bell pepper, pineapple, sweet chili sauce and water.
• Bring to a boil; add wings back to skillet. Cook for 1 minute to heat through.

THAI BUFFALO WINGS

Steps:

• Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
• Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
• Pour the sauce over the chicken wings; stir to coat.