Thai Satay Style Buffalo Wings Recipes

THAI-STYLE SATAY DRUMSTICKS

Steps:

• Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
• Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
• Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the cilantro leaves and serve with the lime wedges and remaining peanut sauce on the side.

THAI SATAY STYLE BUFFALO WINGS

Steps:

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

THAI CURRY CHICKEN WINGS

Steps:

• Curry Marinade: Process first 7 ingredients in blender or food processor until smooth. Makes about 1 cup marinade.
• Put wings into large resealable freezer bag. Pour marinade over top, seal bag. Turn until coated.
• Marinate in refrigerator for at least 6 hours or overnight, turning occasionally.
• Discard marinade.
• Arrange wings pieces in single layer on greased wire racks set in 2 foil lined baking sheeets.
• Bake in 350 degree oven for about 1 hour, switching positions of baking sheets half way through, until wing pieces are tender.
• Makes 36 wings or 24 drummettes.

THAI SATAY STYLE BUFFALO WINGS

Steps:

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