Satay Chicken Wings

133/18: Satay Chicken Wings

133/18 – Satay Chicken Wings:

One of my favourite books to cook from is Amazing Malaysian by Norman Musa. I have cooked a lot of the recipes in my kitchen and a couple on the BBQ. Norman recently released some chicken wing recipes on PDF for the bargain price of £1.50 so I bought the recipes and first up was Satay Chicken Wings.

I did cook one of Norman’s chicken satay recipes previously.

BBQ78/17: Chicken Satay

The Meat:

Two packs of chicken wings from Gartmorn farm, a bargain at £2 a pack! I mainly cook only with chicken from these guys these days as it’s some of the highest quality and best tasting chicken I have eaten to date.

The Prep:

First the chicken wings were cut into winglets then I mixed lemongrass, turmeric, cumin, brown sugar, salt and rapeseed oil. This was blitzed then poured over the chicken wings and left for half an hour.

A full chimney of Oxford Charcoal Oak lumpwood was fired up and poured into the Vortex / Fuel dome (see my review below):

Review: Vortex

The Cook:

Once the grill was up to temperature I placed the chicken wings around the outside, dropped a chunk of sweet chestnut over the vortex and put the lid on the grill.

Satay Chicken Wings

I rotated the lid every 10 minutes and after 40 minutes the chicken was reading 75C internal temperature on the Thermapen so time to come off.

Satay Chicken Wings

Glorious colour!

Satay Chicken Wings

Time to Serve:

A sauce of crushed peanuts, coconut milk, sweet chilli sauce and dark soy sauce was poured over the top of the wings followed by pomegranate seeds and coriander.

Satay Chicken Wings

It looked and smelt fantastic!

Satay Chicken Wings

Time to Eat:

Served with the Satay chicken wings were sticky soybean noodles and cucumber salad which my wife made whilst I was cooking the wings:

The noddles were created out of using up leftovers in my fridge so feel free to tweak the veg to whatever you have which may go to waste, I am sure most things would work well, especially crunchy veg with sugar snap peas, mange tout, peppers etc….tomatoes should be avoided, I chucked some of them in on a second version and it wasn’t as good.

Two nests of medium dried noodles were cooked (time as per packet instructions) in a pan of chicken stock for extra flavour. While that was bubbling away I fried up 2/3 of a chilli, 2 cloves of garlic and some ginger (about half a thumb sized piece) in about a tablespoon of rapeseed oil until they were starting to colour.  Next in went a whole (but small) aubergine which had been chopped into cubes, I needed to add a little more oil here too to prevent it from sticking.  To increase the veg I added some sliced baby sweetcorn, about 6 of them.  After around 2 minutes I added a couple of handfuls of beansprouts then I got out loads of bottles from my Asian basket of goodies – soybean paste, oyster sauce, dark soy sauce, light soy sauce, Shaohsing rice wine and then some maple syrup – I added around 1 tbsp of each (I didn’t measure as I didn’t think it would be fancy enough for the blog, lesson learned!).  Cook until heated through top with finely chopped coriander and voila, the dark soy turns the noddles a magical colour and the soybean paste gives a real depth of flavour.  Feel free to add more of less of each of these ingredients, dependant upon your taste. 
 
Onto the cucumber salad.  I got out my trusty veg peeler and removed ribbons from the cucumber (do one side till you reach the seeds then rotate 45 degrees, repeat until you are left with a little square channel of seeds which you can make your kids/dog eat).  I used the final 1/3 of the red chilli with about 1tsp of rice vinegar, 1/2tsp of sesame oil and 1 tbsp of maple syrup to make a little dressing and tossed the cucumber in, topped with sesame seeds and there you have a very refreshing little side dish to cut through the richness of the noddles and chicken wings.
 
I promise to write down proper measurements next time!
What an awesome looking meal! 

Satay Chicken Wings

SUMMARY:

I do love cooking chicken wings on the BBQ, the vortex especially makes it very easy to get crispy “fried” chicken on your grill. This recipe by Norman Musa was really easy to put together but was my favourite wing dish to date. I do love chicken satay and this sauce was fantastic. The pomegrantes on top worked well and the chicken itself was very tasty, super juicy.

The noodles and cucumber worked well with the wings, I would recommend those to go with this. Well done Mrs KungFuBBQ!

A winning combination over all and pretty easy to cook. Buy the recipes for only £1.50, there are 12 recipes included.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber / Vortex
Cook Method: Vortex
Charcoal: Oxford Charcoal Oak
Smoking Wood: Sweet Chestnut Chunk
Cook temperature: Hot!
Cook time: 40 minutes
Internal temperature: 75C (Thermapen)
Notes: No major changes. Loved it!

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2 thoughts on “133/18: Satay Chicken Wings

  1. They look and sound amazing pal I’m defo going to try this recipe. And the wings as well what a deal for that quality. I’ve looked at their site and they will deliver so I’m going shopping.

    When you going to de releasing a pdf or book

    1. Hi Jools, thanks for the feedback mate! They were really tasty, hope you enjoy them! The chicken from gartmorn is amazing, so tasty and the wings are a bargain for £2!
      Lol, would love to do a PDF or a book. Need to look into it, should develop more of my own recipes first I guess.

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