Fried Chicken Wings Satay
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Instant Pot Teriyaki Shrimp Recipe
-
Instant Pot Honey-Garlic Chicken Drumsticks
-
Instant Pot Honey Orange Chicken Thighs
-
Air Fryer Keto Miso Salmon Recipe
-
Air Fryer Huli Huli Chicken Recipe
Nutritional Info
This information is per serving.
-
Calories
119.7 -
Fat
7.1 g -
Saturated Fat
1.0 g -
Polyunsaturated Fat
3.3 g -
Cholesterol
12.9 mg -
Sodium
1,496.0 mg -
Potassium
121.5 mg -
Carbohydrate
4.1 g -
Fiber
0.2 g -
Sugars
0.6 g -
Protein
6.3 g
Fried chicken wings satay. Chicken wings fried in a deep fryer and served with delicious homemade satay sauce. Are you looking for more chicken recipes? We have a huge collection of them, please check it out-Chicken
Fried Chicken Wings Satay
Ingredients
- 12-18 chicken wings
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons curry powder
- satay sauce(recipe follows)
- cooking oil for deep frying
- For Satay Sauce: 1 large sweet red bell pepper
- 1 tablespoon vegetable oil
- 3 tablespoon thinly sliced shallots
- 2 tblespoons curry powder
- 1 cup (250 ml) coconut creame
- 1/2 cup peanut butter, chunked
- 1 teaspoon granulated sugar
Method
Step 1
In a mixing bowl, combine chicken wings, soy sauce, sugar, lemon juice, and curry powder. Stir well, cover closely and set aside for 30 minutes.
Step 2
Preheat cooking oil in a deep fryer to 360° F(180° C). Drop marinated chicken wings into the deep fat and cook until golden brown and crisp. Remove cooked chicken wings and drain on paper towel. Serve hot with satay sauce.
Step 3
Satay Sauce:Preheat the broiler to high. Cook sweet red pepper, turning at intervals.
Step 4
Place cooked pepper in a brown paper bag and let stand until cool enough. Remove and discard the skin. Cut into small cubes.
Step 5
Preheat vegetable oil in a small skillet. Add the shallots and cook briefly, stirring. Add cubed pepper and remove from the heat.
Step 6
In a small saucepan, bring coconut cream to the simmer. Pour and scrape pepper cubes into the cream. Add the peanut butter and sugar and stir well. Simmer for 5 minutes.
Step 7
Blend mixture in a blender. Return blended mixture to a saucepan and bring to a simmer. Add the curry powder and cook briefly, stirring.
