Chicken Wing Sate



20-24 chicken wings, split in half

For the marinade:

2 teaspoons garlic paste
1 tablespoon brown sugar
1/4 cup lime juice
1 tablespoon Asian fish sauce
1 tablespoon extra virgin olive oil

For the peanut sauce:

1 cup plain or crunchy peanut butter
1 tablespoon red chili flakes
Zest of one lime 
1 teaspoon cumin
1 quarter-inch slice fresh ginger root, peeled and minced
1/4 cup fish sauce
1/2 cup dark soy sauce
1/4 cup minced cilantro or 2 tablespoons dried cilantro leaves
Lemon or lime juice to taste


Combine all marinade ingredients, pour over chicken and let stand at least 30 minutes. Remove chicken wings from marinade, pat dry and grill 5 to 6 minutes on each side until nicely browned

For the peanut sauce, combine all sauce ingredients in a saucepan and bring to a boil. Stir and serve warm with the hot sate.

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