Thai Satay Style Buffalo Wings Recipe

Name: Thai Satay Style Buffalo Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 15 chicken wings, cut the tips off and save for broth, then cut at the knuckle (to produce wingettes and drummettes) or 3 chicken breasts, sliced into thin strips; Satay Sauce marinade; 1 teaspoon ground cumin; 2 tablespoons light soy sauce; 1 teaspoon salt; 4 tablespoons sesame oil; 1 tablespoon curry powder; 1 tablespoon ground turmeric; 8 tablespoons coconut milk; 3 tablespoons sugar; Peanut Sauce dipping; 2 tablespoons oil; 3 garlic cloves, finely chopped; 1 tablespoon curry powder (I use Sing Kung Corp., Madras Curry Powder); 8 tablespoons coconut milk; 1 cup chicken stock (Use about 3 wing tips boiled in a cup of water and a dash of salt) or 1 cup chicken broth (Use about 3 wing tips boiled in a cup of water and a dash of salt); 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon lemon juice; 4 tablespoons peanut butter; 4 tablespoons dried breadcrumbs

Servings: persons

Chicken
15 chicken wings, cut the tips off and save for broth, then cut at the knuckle (to produce wingettes and drummettes) or 3 chicken breasts, sliced into thin strips
Satay Sauce marinade
1 teaspoon ground cumin
2 tablespoons light soy sauce
1 teaspoon salt
4 tablespoons sesame oil
1 tablespoon curry powder
1 tablespoon ground turmeric
8 tablespoons coconut milk
3 tablespoons sugar
Peanut Sauce dipping
2 tablespoons oil
3 garlic cloves, finely chopped
1 tablespoon curry powder (I use Sing Kung Corp., Madras Curry Powder)
8 tablespoons coconut milk
1 cup chicken stock (Use about 3 wing tips boiled in a cup of water and a dash of salt) or 1 cup chicken broth (Use about 3 wing tips boiled in a cup of water and a dash of salt)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon lemon juice
4 tablespoons peanut butter
4 tablespoons dried breadcrumbs

1
Cut or prepare the chicken; place aside.
2
Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
3
Add chicken into bag, and place into the fridge overnight.
4
If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
5
Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
6
Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
7
Heat a pan with the oil.
8
Add garlic and cook till golden.
9
Add the curry powder and mix in well, cook for a couple of seconds.
10
Add the coconut milk, keep stirring and allow to cook for a second or two.
11
Stir in the stock mixture and cook for a minute or two.
12
Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
13
Fire up the grill and cook chicken over hot coals.
14
After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
15
Enjoy with sticky rice, and a cold brew.

1292

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken, 15 chicken wings, cut the tips off and save for broth, then cut at the knuckle (to produce wingettes and drummettes) or 3 chicken breasts, sliced into thin strips, Satay Sauce marinade, 1 teaspoon ground cumin, and more.

Yes, Thai Satay Style Buffalo Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Satay Style Buffalo Wings

How did you like this recipe?

Frequently Asked Questions