Not your typical chicken satay! Skewered crispy, flavourful satay chicken grilled over a fire, but in wings form!

You have to admit, chicken wings on a stick seems a bit absurd doesn’t it? So why would I do it?

 

Besides the fact that I was craving chicken wings (this happens on a weekly basis.) Skewering chicken wings also has some benefits as well!

 

Grilled Satay Chicken Wings

 

There is a method to my madness, I swear.

  • Skewering it stretches out the wings so they cook faster since they aren’t folded.
  • Stretching out the wings allows the heat to reach every nook and cranny of the wings so you maximize the crispiness and caramelization of the skin. Yum! 🙂
  • They are easier to handle on the BBQ, you don’t have to worry about the wings following through the gaps of the grill and losing them (if you cut them up into sections)
  • If you cut your wings into sections (which I didn’t today, but I sometimes do), it’s less flipping! You flip the stick once, and it flips all 3 parts. If you did that separately that would be 3x as much flipping!
  • Wings are tasty. That’s usually enough for me! haha 🙂
Can I use this recipe for other food things?

You sure can! You can use this pretty much on anything!

Some things I would sometimes use it for:

  • shrimp
  • chicken (white and dark meat)
  • beef
  • pork
  • lamb
  • mushrooms
  • salmon
  • …the options go on.. 🙂

 

Hey! Where’s the Peanut Sauce?

You can’t have chicken satay without the peanut sauce right? We got you covered! If you’re up for a flavourful peanut sauce with these skewered meat sticks then check our our “Satay Peanut Sauce” post!

 

Grilled Satay Chicken Wings

 

 

INGREDIENTS

Most of the ingredients can be found at your local grocery store.

 

Grilled Satay Chicken Wings

 

Fresh lemongrass can be found at an Asian grocery store. Lemongrass can also be found in the frozen section as well.

If you are using fresh lemongrass only use the white solid chunk at the bottom of the stalk. The drier looking stuff at the top won’t has as much oils and won’t have as much flavour.

 

 

PUTTING IT TOGETHER

Marinating the Chicken Wings
  1. Roughly chop the shallots, lemongrass, garlic and shallots into small pieces and blitz it in a food processor. You can also finely chop these by hand if you don’t have a food processor.
  2. In a large bowl combine all the ingredients (except the wings) and mix into a marinade.
  3. Add the wings into marinade and marinate it for a mimimum of 4 hours. This will taste best if you marinate it overnight.
Grilling the Chicken Wings
  1. If you are using bamboo skewers, soak the ends in a tall cup for an hour, this is to prevent the sticks from burning during grilling. No need to worry about the pointy part half since the chicken will be covering that bit.
  2. We used our kamado smoker for these wings. Set the temperature to 275F (135C)
  3. Add the chicken wings on to the grill and cook them for 20 – 25 minutes.
  4. Open up the grill (and keep it open so the temperature goes up) and apply the marinade on both side of the wings and let it cook for 5 minutes each side.
    Grilled Satay Chicken Wings
  5. To get that crispiness from the wings, brush on some oil and let the heat crisp up both sides.
  6. Voila! Yummies is served.

 

Tip #1 : Turmeric dyes skin and finger nails! If you don’t want discoloured skin or nails wear gloves before handling the marinated chicken.

 

Grilled Satay Chicken Wings

Grilled Satay Chicken Wings

 

Careful not to poke yourself with the skewers! (x_X)

Print

Grilled Satay Chicken Wings


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 24 Wings
  • Category: Appetizer, Snack
  • Cuisine: Thai, Asian

Description

Not your typical chicken satay! Crispy, flavourful satay chicken grilled over a fire, but in wings form!


Ingredients


Instructions

Marinating the Chicken Wings

  1. Roughly chop the shallots, lemongrass, garlic and shallots into small pieces and blitz it in a food processor. You can also finely chop these by hand if you don’t have a food processor.
  2. In a large bowl combine all the ingredients (except the wings) and mix into a marinade.
  3. Add the wings into marinade and marinate it for a mimimum of 4 hours. This will taste best if you marinate it overnight.

Grilling the Chicken Wings

  1. If you are using bamboo skewers, soak the ends in a tall cup for an hour, this is to prevent the sticks from burning during grilling. No need to worry about the pointy part half since the chicken will be covering that bit.
  2. We used our kamado smoker for these wings. Set the temperature to 275F (135C)
  3. Add the chicken wings on to the grill and cook them for 20 – 25 minutes.
  4. Open up the grill (and keep it open so the temperature goes up) and apply the marinade on both side of the wings and let it cook for 5 minutes each side.
  5. To get that crispiness from the wings, brush on some oil and let the heat crisp up both sides.
  6. Enjoy! 🙂

Notes

  • Turmeric dyes skin and finger nails! If you don’t want discoloured skin or nails wear gloves before handling the marinated chicken.

 

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18 thoughts on “Grilled Satay Chicken Wings”

  1. Dang, I knew this would be good! Using wings for satay is an absolute genius move, and that last shot is totally drool-worthy.

    1. Aw thanks! I love chicken wings haha so I was thinking why not sataaaaaaaaaaaaaay that?! 😀

    1. At first I wasn’t so sure if it’d be too much work haha! but it actually isn’t, takes the same amount of time as skewering boneless meats and it’s much more crispy! Definitely worth the effort! 🙂

  2. My husband has always been the grill master in our house, but because he works late hours now I have vowed to learn to grill this summer. This looks like a great recipe/technique to hone my skills!

    1. I was the same way! I was gifted a charcoal bbq and at the time I was living alone…so why let a perfectly good bbq go to waste right? To the googles for how to start a charcoal bbq! 🙂 Hopefully this post helps!

  3. Such a great idea to skewer the chicken wings! So many wonderful benefits to skewering the chicken wings! Definitely going to try this technique the next time we grill wings! These look perfect in every way and have me currently craving a plate of them!

    1. I found the coolest thing about skewering was when you are dealing with the separated wings, its 1 flip per skewer! Not a gajillion flips x_X or losing them through the gaps! haha 🙂 Lindsay, you must satisfy your craving. 😛

  4. Yummies is served! 🙂 I like the idea of using skewers for the chicken wings so that it gets crispy everywhere and cooks faster! This looks so tasty. Great choices of spices and that peanut sauce looks so good too!

    1. Aw thanks Marie! 🙂 Nothing beats your yummies! We need to be neighbours!

  5. These ingredients sounds extraordinary stunning for marinating chicken wings. Now it’s the best summer time to cook this dish to entertain my friends.

  6. as soon as you mentioned crispier chicken, i was like, YES. saggy, soggy pockets of skin are not part of my dream chicken, so this sounds perfect. and oh myyyy, that marinade sounds so delicious 😍😍

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