Best Thai Satay Style Buffalo Wings Recipes
THAI SATAY STYLE BUFFALO WINGS
When I was small, mom would make chicken satay with peanut sauce for company. It was only for special occasions, but it was one of my favorite dishes. I just started making it for my family and realized why it was only for company, IT'S HARD TO PREPARE THE CHICKEN. Slicing it into thin ribbons is tough work, especially in a small kitchen. But if I were to use chicken wings...
Provided by Gunnar
Categories Chicken
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 925.4, Fat 72.4, SaturatedFat 24.5, Cholesterol 143.3, Sodium 2019.8, Carbohydrate 29.1, Fiber 2.9, Sugar 15.8, Protein 43
THAI SATAY STYLE BUFFALO WINGS
Number Of Ingredients 19
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.
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