I have been making satay skewers and satay curry for years but recently tried the recipe out on chicken wings. 

They’re great, good to have a zingy citrus taste and a slight spice. 

You can, nevertheless, adapt it to your own taste. Just whiz up the marinade and taste it. Add extra chilli for heat. Lime juice for zing. Or sugar for sweetness. This recipe is perfect for me.

• 450 g Chicken Wings
• Marinade:
• 125 g smooth peanut butter
• 2½ tbsp soy sauce
• 2 cloves of garlic
• 1 tbsp Fish sauce
• 2 tbsp Curry powder
• 3 Limes
• 1 tbsp soft brown sugar
• ½ tsp Chilli flakes (or more to taste)

• Place all of the marinade ingredients into a blender or smoothy maker and blitz into a paste. Place the wings into a resealable bag with 3/4 of this mixture. Squish and seal the bag. Place it in the fridge. Marinate them preferably overnight.
• With the remaining marinade, add a little milk or coconut milk to make a dip. Add just enough to make it a good runny texture. Place in the fridge for later.
• To cook:
• Preheat your oven to the highest temperature.
• Pop a parchment sheet on a baking sheet and place the wings in skin side up. Cover with foil.
• Place into the oven, turn down to 200 degrees and cook for 20 minutes.
• Uncover, turn the heat back to high and cook until charred and crispy. Approx another 10-15 minutes depending on your oven.
• Serve with the dip.