SATAY WINGS
1/4 c. peanut butter (use what you prefer, chunky, smooth)
1 1/2 t. curry powder
1/2 t. salt
1/2 t. ground black pepper
1/4 t. onion powder
1 T. brown sugar
2 T. soysauce
1 1/2 T. chopped fresh cilatro
1 T. chopped fresh garlic
1 T. pineapple juice
1/2 T. or more hot sauce
15 pieces chicken wings, cleaned,separated
Combine all ingredients except wings in a bowl. Mix thoroughly.
Add chicken into marinade, and coat evenly. Store in refrigerator and marinade for at least two hours.
Preheat oven to 350.
Spread coated chicken in baking pan that has been sprayed with nonstick oil or butter.
Bake for twenty minutes or more till chicken is cooked through.
Transfer to serving platter and serve.
***********
A take on the classic Korean beef dish called Beef Bulgogi.
Korean Chicken Wings
1 oz. gingerroot, thinly sliced
2 T. garlic finely chopped
1/4 c. sake or cooking wine, Chinese
1/4 c. mirin
2 T. sugar
1 1/2 T. sesame oil
5-10 whole peppercorns
1/2 c. soysauce
1/2 c. water
15 chicken wings, cleaned and separated
3 T. sesame seeds 3 T. finely chopped green onions
Combine all ingredients in saucepan except for wings, sesame seeds and chopped green onions. Boil for 1 minute under medium heat.
Add chicken wings. Continue boiling for fifteen minutes. Remove wings from sauce. Let wings cool and sit dry for some fifteen minutes.
Preheat oven to 350.
Spread chicken wings into oiled baking dish. Put it in the oven and bake for another 5 -10 minutes or till brown.
Remove wings to serving platter. Sprinkle with sesame seeds and green onions for garnish before serving.
BOTH WING RECIPES SHOULD BE SERVED WITH RICE, FRIED OR OTHERWISE.
Modify or adapt as you wish.
Go To Page: 1
