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Fried chicken wings glazed with satay sauce

Fried chicken wings glazed with satay sauce

A fusion of Chinese and Thai cuisines, the chicken wings are seasoned with five-spice powder, double fried for extra crispness then tossed in peanut sauce (yes, the kind you’d dip satay in).
Course Main Course
Cuisine Asian fusion
Keyword Bone-in chicken, Fried chicken
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 8 hours
Total Time 8 hours 25 minutes
Servings 4 people

Ingredients

Chicken wings

  • 12 chicken wings about 1.2 kilograms / 2.6 pounds in total weight
  • 2 teaspoons Chinese five-spice powder
  • 3 tablespoons rock salt or 2 tablespoons table salt

To fry the chicken wings

  • ½ cup potato starch
  • cooking oil

For the glaze

  • 2 tablespoons lime juice (lemon juice is okay but you may need more)
  • 2 tablespoons grated palm sugar (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon grated ginger
  • ¼ cup unsweetened peanut butter (either smooth or chunky peanut butter will work)
  • ¼ cup butter
  • ½ teaspoon sesame seed oil

To garnish

  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons finely sliced scallions
  • 1 teaspoon chili flakes

Instructions

Marinate

  • Wipe the chicken wings dry with paper towels.
  • Divide each wing into halves by cutting through the joint that separates the drumette from the wingette.
  • Place the chicken wings in a bowl, add the Chinese five-spice powder and salt, and mix well.
  • Cover the bowl and marinate the chicken wings in the fridge for eight hours or overnight.

Double fry

  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Toss the chicken wings in starch; shake off the excess.
    Floured chicken wings
  • Over medium heat, fry the chicken wings in batches for about four minutes.
    Chicken wings after the first and second frying
  • Turn up the heat to high and fry the chicken wings a second time for two minutes to ensure extra crispness.

Glaze

  • Pour off the oil from the pan (or use a clean one).
  • Dump in all the ingredients for the peanut glaze.
    Making peanut sauce (a.k.a. satay dipping sauce)
  • Cook the glaze, stirring often, until smooth and bubbly (a wire whisk is helpful to make sure there are no lumps).
  • Add the double-fried chicken wings to the peanut glaze and toss to coat each piece well.

Garnish

  • Sprinkle the toasted sesame seeds and half of the scallions over the chicken, and toss to distribute evenly.
  • Transfer the fried chicken wings to a serving bowl and sprinkle with chili flakes and the rest of the scallions.
  • Serve immediately.
    Fried chicken wings glazed with satay sauce