Recipe

Satay chicken wings with asian slaw

Aug 31, 2011 2:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Satay chicken wings with asian slaw
  • 12 chicken wings
  • 1/4 cup crunchy peanut butter
  • 165 millilitre can coconut milk
  • 2 tablespoon sweet chilli sauce, plus 2 tablespoons extra
  • 2 teaspoon soy sauce, plus 2 tablespoons extra
  • 1 tablespoon lemon juice, plus 2 tablespoons extra
  • 250 gram packet bought rainbow salad mix
  • 1/2 small chinese cabbage (wombok), finely shredded
  • 3 green onions, thinly sliced diagonally
  • 3 cup cooked long-grain white rice, to serve

Method

Satay chicken wings with asian slaw
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease a large roasting pan and add the chicken.
  • 2
    Combine peanut butter, coconut milk, sauces and juice in a small saucepan over low heat. Cook and stir for 2-3 minutes or until heated and smooth.
  • 3
    Add half the satay sauce to chicken; toss to coat. Cover with foil. Bake for 10 minutes. Remove foil; bake for 10 minutes more or until chicken is cooked.
  • 4
    Place salad mix, cabbage and onion in a large bowl. Combine extra sauces and extra juice in a small jug; pour over slaw. Toss to combine. Serve chicken with slaw, remaining satay sauce and rice.

Notes

Use drumsticks or drumettes instead of wings; cooking time will vary. Rainbow salad mix consists of shredded beetroot, carrot and broccoli stem. Make ahead: You can make satay sauce up to a day ahead; cover, then chill.

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