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Nut-free satay chicken wings

  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings

Ingredients

  • 3/4 cup Freenut butter
  • 1 cup coconut milk
  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons sweet chilli sauce
  • 12 (1.5kg) chicken wings

Noodle salad

  • 150g vermicelli noodles
  • 1 Lebanese cucumber, cut into ribbons
  • 1 small carrot, cut into matchsticks
  • 250g punnet cherry tomatoes, halved
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh coriander leaves
  • 2 tablespoons lime juice

Method

  • 1
    Combine Freenut butter, coconut milk, soy sauce, juice and sweet chilli sauce in a jug.
  • 2
    Cut wing tips from wings and discard. Cut each wing in half at joint. Place in glass or ceramic dish. Pour over half the sauce. Turn to coat. Cover, refrigerate for 2 hours. Refrigerate remaining sauce until required.
  • 3
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Place chicken wings on tray. Bake for 30 to 40 minutes, without turning, or until golden and cooked through.
  • 4
    Meanwhile, make Noodle salad: Cook noodles following packet directions. Drain. Rinse under cold water to cool. Transfer to bowl. Using kitchen scissors, cut into 6cm lengths. Add cucumber, carrot, tomato, mint, coriander and juice. Season with salt and pepper. Toss to combine.
  • 5
    Place remaining satay sauce in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds, or until heated through. Serve chicken with noodle salad and sauce.

Source: taste.com.au

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