Chicken Satay but make it WINGS! Such a fun and unexpected appetizer to throw into the mix. They’re absolutely delish at room temperature and I promise they are all palates friendly. I also think this is a great solo dish that you can pair with some roasted potatoes or veggies. No need to put chicken satay in a corner because they are the star of the show. These chicken satay wings are a fun twist on the classic Southeast-Asian dish: chicken satay. Chicken satay is a skewered chicken that’s served with a peanut dipping sauce.
In my version — I make it with wings instead! They are delicious and a perfect game day (or any day) meal!
Chicken Satay Wings
Equipment
- Large bowl
- Baking sheet
Ingredients
Wings
- 2 to 3 lbs chicken wings (preferably flats only, drummettes kinda suck)
- 2 tbsp neutral cooking oil
- 1 tbsp baking powder
- 1/4 cup soy sauce
Peanut Butter Dipping Sauce
- 2 tbsp soy sauce
- 1/3 cup smooth peanut butter
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 1 tbsp honey
Instructions
- In a large bowl, toss the wings with soy sauce, oil, and baking powder.
- Lay on a baking sheet and place in the refrigerator (uncovered) for at least 4 hours but preferably 24.
- Preheat the oven to 425 F.
- Bake for 30 minutes, then flip and cook for 15 more.
- Meanwhile, make the peanut sauce by shaking the peanut butter, soy sauce, vinegar, and sriracha together in a jar until it's smooth. If it's too thick, add 1 tbsp of water at a time until it's a drizzleable consistency.
- Transfer the wings to a platter alongside a bowl of peanut dipping sauce.
- Garnish with scallions and sesame seeds. Dig in!!
Wings
- 2 to 3 lbs chicken wings (preferably flats only, drummettes kinda suck)
- 2 tbsp neutral cooking oil
- 1 tbsp baking powder
- 1/4 cup soy sauce
Peanut Butter Dipping Sauce
- 2 tbsp soy sauce
- 1/3 cup smooth peanut butter
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 1 tbsp honey