Satay Chicken Wings
Sticky, oven-baked satay chicken wings made with Jimmy’s Saté Sauce and simple pantry ingredients. Easy to prep, full of flavour and perfect for sharing or serving with rice for a complete meal.
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.