Chicken Satay Wings & Smashed Cucumber
SERVES 4 AS A STARTER
800g / 1¾lb chicken wings
2 tbsp fish sauce
1 tbsp light soy sauce
juice of ½ lime
sea salt and freshly ground black pepper
SATAY SAUCE
40g / 1½oz fresh root ginger, peeled and grated
2 cloves garlic, grated
160g / ¾ cup smooth peanut butter
1 tbsp light soy sauce
2 tsp honey
200ml / ¾ cup coconut milk
BASHED CUCUMBER SALAD
300g / 10½oz cucumber
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp sesame seeds (white, black or mixed)
¼ tsp dried chilli flakes
TO SERVE
1 red chilli, finely sliced
10g / ⅓oz fresh coriander (cilantro), torn
Preheat the oven to 200°C / 400°F / gas mark 6.
Add the chicken wings to a large mixing bowl with the fish sauce, soy sauce, lime juice and some seasoning. Mix well to coat the wings, then transfer to a baking tray (pan), pouring any remaining marinade on top. Roast on the top shelf of the oven for 30 minutes, basting halfway through.
Meanwhile, to make the satay sauce, heat a medium saucepan and, once hot, add the ginger and garlic (no oil) to the pan. Let gently sizzle for a minute, stirring almost constantly to avoid burning, then add the peanut butter and let that loosen for another minute, stirring often. Next, add the soy sauce, honey and coconut milk and bring to just below a simmer. The sauce may split if it is on the heat for too long, so reduce the temperature to low and cook very gently for 1 minute, whisking constantly to combine, emulsify and smooth out. If the sauce splits, just add a drop or two of cold water and whisk vigorously. Remove the pan from the heat and set aside.
When the wings have been in the oven for 30 minutes, dollop on one-third of the satay sauce (still on the baking tray) and return to the oven for 10 minutes.
Roughly chop the cucumber into 3–4cm / 1¼–1½in chunks, then bash them a bit, using a rolling pin or small saucepan. Add them to a small serving dish along with the remaining salad ingredients and toss to combine.
Serve the satay wings topped with the chilli and coriander (cilantro), with the cucumber salad, and the remaining sauce on the side.