Satay Chicken Wings

Ingredients

• 2kg chicken wings

• 1 tablespoon satay seasoning

• 2 tablespoons honey

• 1 tablespoon brown sugar

• 1 tablespoon cayenne

• ½ cup satay sauce

• 2 red chillies, dried

• 2 Indian green chillies

• 3 cloves garlic, grated

• Small knob of ginger, grated

• ½ red onion, sliced

• 2 coriander sliced

• 2 spring onions sliced

• Extra virgin olive oil

• Pinch salt

• Pepper

Method

1. Prepare the chicken wings by removing the wing tips. Leave the skin on for crispness and moisture.

2. Place the wings in a large bowl. Add satay seasoning (about 1 tablespoon) and toss to coat.

3. Add honey and brown sugar to sweeten the marinade.

4. Add Malaysian satay sauce (about ½ cup) and mix through.

5. Slice dried chillies thinly and add them to the bowl.
   Add fresh hot chillies as well, adjusting to your preferred heat level.

6. Finely chop or grate garlic and ginger. Add both to the wings.

7. Chop coriander, red onion, and spring onion roughly. Add them to the bowl for freshness and aroma.

8. Season lightly with salt, then drizzle olive oil over the mixture to help the marinade coat the wings evenly.

9. Using clean hands, mix everything thoroughly, ensuring the marinade covers all surfaces of the chicken wings.

10. Arrange the wings in a single layer on a baking tray.

11. Roast in a preheated 180°C oven for about 25 minutes, or until the skin is golden, blistered, and crispy, and the wings are cooked through.

12. Serve hot, coated in the sticky, fragrant satay glaze.