Smoky chicken wings with peanut satay sauce
Chicken wings are a bargain, and this is my simpler take on chef Bill Grainger's recipe. Leave out the spice and add honey and mustard instead, or serve with a barbecue sauce.
What to do
- Preheat the oven to Gas 7, 220°C, fan200°C. Cut the chicken into 3 pieces between the joints (use wing tips to make stock). Place into a roasting dish with the garlic, sugar, paprika, chilli flakes and pepper. Toss well to coat. Roast for 35-40 minutes until golden.
- To make the satay sauce, dissolve the creamed coconut in a pan with 200ml (7fl oz) boiling water and stir until smooth. Add the peanut butter, soy sauce and sweet chilli sauce. Mix well and warm through.
- Pile wings on to four plates and garnish with coriander leaves, cucumber and lime.
- Serve with fragrant white rice and small bowls of the satay sauce.
- Cost per serving: 57p
- Serves: 4
- Takes: 1hr 5mins
Ingredients
- 1kg (2Ib) Value chicken wings
- 2 garlic cloves, crushed
- 1tbsp muscovado sugar
- ¼tsp smoked paprika
- pinch dried chilli flakes
- freshly ground black pepper
For the satay sauce
- 25g (1oz) creamed coconut
- 3tbsp crunchy peanut butter
- 1tbsp light soy sauce
- 2tbsp sweet chilli sauce
- coriander leaves
- Market Value cucumber, cut into chunks
- lime wedges
Each serving contains
of your guideline daily amount
For further information on guideline daily allowances, please visit www.tesco.com/health
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