Satay chicken wings

Slightly spicy and full of flavor, these chicken wings are perfect for a weeknight dinner because they cook in only 30 minutes. Make the marinade the night before and put the chicken wings in a sealable container. Add the marinade to the wings before school or work. Serve with rice and a salad with Sweet and sour vinaigrette. This recipe was inspired by the Spice Trekkers. I highly recommend buying their spice mixture for this recipe, but I've included their recipe for making your own.

  
    Recipe serves
    Active time
    Total time
  

    4 - 5 people
    30m
    1h 30m
  

  
    Special equipment needed
  
    A baking sheet or broiler pan, preferably nonstick

  
    Ingredients
  
garlic cloves, chopped
  
tablespoons Satay Spices, ground—See recipe to the right.
  
tablespoons lime juice
  
tablespoons soy sauce
  
tablespoons tomato paste or ketchup
  
teaspoon – 1 tablespoon Gochujang Korean chili sauce, Sambal Oelek, or Rooster sauce
  
pounds chicken wings

  
    Satay Spices recipe
  
1/2 tablespoons coriander seeds
  
tablespoons dry garlic
  
tablespoon bird peppercorns
  
tablespoon white peppercorns
  
tablespoon cumin seeds
  
teaspoons cardamom pods
  
teaspoons dry lemongrass
  
dry kaffir lime leaves
  
    Note: This is the recipe the Spice Trekkers use to make the Satay Spice Blend.

  
    Instructions
  
    • Combine the garlic, ground Satay Spices, lime juice, soy sauce, tomato paste, and Gochujang Korean chili sauce. Mix thoroughly.
  
    • Add to the chicken wings and marinate 1 - 12 hours.
  
    • Preheat oven to 400º.
  
    • Spray the pan with a nonstick spray.
  
    • Remove the wings from the marinade. Put the wings on the pan, reserving the marinade. Bake for 30 minutes.
  
    • Cook the marinade in a small saucepan, adding a little water to prevent it from burning. Since the marinade was in contact with raw chicken, cook the sauce for 5 – 10 minutes.

  
    Variations
  
    • Make your own version of the Satay Spices using spices on hand.
  
    • Use drumsticks, thighs, or breasts instead of wings. Adjust the cooking time accordingly.

  
    Storage
  
    • Store any uneaten chicken covered in the refrigerator for 3 – 4 days.

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