Everything you want in a satay wing – sticky, savoury and seriously good.
These satay chicken wings are sticky, savoury and full of flavour, made using Jimmy’s Saté Sauce and simple pantry ingredients. Baked until golden and caramelised, they’re easy to prepare and always a crowd favourite. Serve them as a share-style dish, party food or with rice for a more substantial meal.
Chicken wings are one of those foods that never really need selling – they’re hands-on, a little messy, and always the first thing people reach for. These satay chicken wings are my go-to when I want something that feels special without being complicated. The kind of recipe that fills the kitchen with the smell of garlic, spice and caramelising satay, and has everyone hovering around the oven before they’re even ready.
What I love most about this version is how reliable it is. Jimmy’s Saté Sauce does the heavy lifting, giving you that deep, savoury flavour without a long list of ingredients or any guesswork. You can prep them ahead, let the wings soak up all that flavour, then bake them until they’re sticky and golden. They’re the sort of wings that don’t last long once they hit the table, and that’s always a good sign.
What Is Jimmy’s Saté Sauce?
Jimmy’s Saté Sauce is a concentrated satay base made with peanuts, spices and aromatics, designed to be mixed into sauces and marinades. It delivers a rich, savoury satay flavour without a long list of ingredients, which is why it’s such a handy pantry staple. A little goes a long way, and it works beautifully with wings, stir-fries, noodles and grilled meats.
If you’re new to cooking with it, I’ve put together a full guide on how to use Jimmy’s Saté Sauce, including tips and easy recipes.
Why You’ll Love These Satay Chicken Wings
- Big, bold satay flavour with minimal prep
- Uses simple pantry ingredients and Jimmy’s Saté Sauce
- Sticky, golden wings baked straight in the oven
- Perfect for sharing, entertaining or casual meals
- Easy to prep ahead and cook when you’re ready
Top Tips for the Best Satay Wings
- You can leave the wings whole or cut them into wingettes
- Let the wings marinate for as long as you can so they really soak up the flavour
- Line your baking tray well, because the satay sauce gets sticky as they cook
- Turn the wings halfway through so they colour evenly
- If you like them extra golden, finish them under the grill for a couple of minutes
- Don’t toss the wing tips — freeze them and use them later for stock
Serving Suggestions
These satay chicken wings are brilliant served straight from the oven as they are. For a quick option, drizzle or dip them in my 5-Minute Satay Sauce inside my Jimmy’s Saté Sauce guide, or if you want something extra special, make the most amazing 10-Minute Sate Sauce from my Grilled Satay Chicken with Saté Sauce recipe. I love pairing the wings with Quick Pickled Asian Cucumber Salad for something fresh and crunchy, but they’re just as good with steamed rice, noodles, a simple slaw or roasted veggies. They also work perfectly as part of a share-style spread alongside fried rice, stir-fried greens or other Asian-inspired dishes.
Storage and Reheating
Store any leftover satay chicken wings in an airtight container in the fridge for up to 3 days. To reheat, place them back into a hot oven or air fryer until warmed through and sticky again — this helps bring back the caramelised coating. I’d avoid the microwave if you can, as it softens the skin and dulls the flavour.
These satay chicken wings are one of those recipes that deliver big flavour without much effort. Whether you’re serving them as a share-style dish or turning them into a proper meal, they’re always a crowd-pleaser and well worth adding to your regular rotation.
FAQ’s
Can I make these satay chicken wings ahead of time?
Yes. You can marinate the wings up to 24 hours in advance and keep them covered in the fridge until you’re ready to cook.
Can I cook these satay chicken wings in the air fryer?
Absolutely. Cook at 190°C for 20–25 minutes, turning halfway, until golden and cooked through.
Can I cook these on the BBQ?
Yes. Grill over medium heat, turning regularly, until the wings are cooked through and nicely caramelised.
Can I use a different cut of chicken?
Definitely. This satay marinade works well with drumsticks, thighs or chicken skewers — just adjust the cooking time as needed.
Are these wings spicy?
They’re more savoury than spicy but still have a kick. If you like heat, add extra Jimmy’s, chilli flakes, fresh chilli or a little chilli oil to the marinade.
More recipes you may also enjoy:
- Coriander & Hoisin Chicken Wings
- Chinese Ham and Chicken Rolls (Cheats Version!)
- Grilled Thai Chicken Skewers (Gai Yang)
- Crispy Thai Prawn and Pork Spring Rolls
- Crispy Lemon Honey Chicken
- Satay Chicken Noodles (With Jimmy’s Saté Sauce)
Love cooking with Jimmy’s? Find more easy recipes and tips in my Jimmy’s Saté Sauce Guide.
Satay Chicken Wings
Ingredients
- 1.2 – 1.5kg chicken wings, cut in half at the joint, tips discarded (See Notes)
SATAY MARINADE
- 1-2 tablespoons Jimmy's Sate sauce (1 for mild flavour, 2 for more intense)
- 1 tablespoon each soy sauce, Chinese cooking wine and neutral flavoured oil
- 2 cloves garlic, finely chopped or grated
- 2 teaspoons brown sugar
- 1 ½ teaspoons curry powder
- 1 teaspoon lemongrass paste (optional)
- ½ teaspoon salt
- ¼ teaspoon ground white or black pepper
Instructions
- Place the chicken wings into a large resealable zip-lock bag or bowl.
- In a small bowl, combine the Jimmy’s saté sauce, soy sauce, Chinese cooking wine, oil, garlic, brown sugar, curry powder, lemongrass paste, salt and white pepper. Pour the marinade over the wings and mix well to coat evenly.
- Seal or cover and refrigerate for at least 30 minutes, or up to 24 hours if time allows — the longer they marinate, the better the flavour.
- Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper. Arrange the wings in a single layer.
- Bake for 40-45 minutes, turning halfway through, until golden brown, sticky and cooked through.
- Serve hot with my 5 minute satay sauce and my Quick Pickled Asian Cucumber Salad. Add rice if you’re turning it into a full meal.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - You can leave the chicken wings whole or cut them into wingettes — cutting them makes them easier to eat and helps them cook more evenly.
- If cutting the wings, don’t discard the tips — freeze them and use them later for homemade stock.
- Marinating the wings for longer will give a deeper satay flavour, but even 30 minutes works well.
- For extra colour and stickiness, finish the wings under the grill for a few minutes.
- These wings can also be cooked in the air fryer or on the BBQ — adjust cooking times as needed. See FAQs above for guideline.
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