Not your typical chicken satay! Crispy, flavourful satay chicken grilled over a fire, but in wings form!
- 24 large chicken wings (approximately 4 lbs)
- 3/4 cup lemongrass (approximately 3 stalks, white ends only)
- 4 cloves garlic
- 2 shallots
- 3 tablespoons curry powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon tumeric
- 2 limes (juiced)
- 3–4 tablespoons condensed milk (or 2 tablespoons of sugar)
- 2 cups coconut milk
- 4 tablespoons fish sauce
Marinating the Chicken Satay Wings
- 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.
- In a large bowl combine all the ingredients (except the wings) and mix into a marinade.
- 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 Satay Wings
- 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.
- We used our kamado smoker for these wings. Set the temperature to 275F (135C)
- Add the chicken wings on to the grill and cook them for 20 – 25 minutes.
- 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.
- To get that crispiness from the wings, brush on some oil and let the heat crisp up both sides.
- Enjoy! 🙂
- Turmeric dyes skin and finger nails! If you don’t want discoloured skin or nails wear gloves before handling the marinated chicken.
- Serving Size: 1 Wing
- Calories: 101 kcal
- Sugar: 2 g
- Sodium: 267 mg
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 6 g
Keywords: chicken satay, chicken wings