Chicken Satay Wings


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

Servings 4
Prep Time 4 hrs 5 mins
Cook Time 45 mins


  • Large bowl
  • Baking sheet



  • 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


  • 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!!
Course: Appetizer, Dinner, Side Dish, Snack
Cuisine: American, Asian

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Caroline Chambers © Copyright 2020. All rights reserved.