Satay Chicken Wings

Ingredients

• •1½ kg chicken wings
• •6 shallots
• •3 cloves garlic
• •3 chili peppers
• •1 lemongrass stalk
• •3 cm piece of ginger/galangal
• •1 tsp coriander powder
• •1 teaspoon cumin powder
• •1 teaspoon aniseed powder
• •2 teaspoons turmeric
• •pepper
• •salt
• •1 teaspoons sugar
• •3 tablespoons vegetable oil
• •3 tablespoons spice paste
• •water
• •2 tablespoons tamarind juice
• •2 tablespoons roasted peanuts
• •salt and sugar

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Method

From foodista.com — read the original

1. 1In a food processor, blend shallots, garlic cloves, red chilies, dry chilies, lemongrass, and ginger/galangal until they become a paste.
2. 2Clean the chicken wings and dry them with kitchen towels.
3. 3In a big mixing bowl, put in the spice paste.
4. 4Mix with coriander powder, cumin powder, aniseed powder, turmeric, white pepper, salt, oil and sugar. Keep some marinate aside in a small bowl, about 3-4 tbsp.
5. 5Put in all chicken wings in the big bowl and mix well. Make sure the chicken wings are well coated with the paste. Cover with cling film and marinate overnight.
6. 6To prepare a quick peanut sauce, heat a pan with oil. Put in the spice paste. Cook on low heat until fragrant and the oil starts to seep out.
7. 7Add in tamarind juice and stir.
8. 8Add in sugar and salt. Adjust the seasoning accordingly.
9. 9Add in some water to dilute the paste as it gets thicken. Then, add in the toasted ground peanuts and mix well. If the sauce gets too thick, thin it down with some water and adjust the seasoning if needed.
10. 10Heat up the grill and cook the marinated chicken wings for about 10-15 minutes on each side.
11. 11Brush the peanut sauce on top before serving.