Summer recipe: satay chicken wings

Ingredients

• Chicken wings (about 12 wings), 1.5kg
• Shallots, 6-8
• Garlic, 3-4 cloves
• Red chilies, 2-3
• Dry chilies (soaked), 1-2
• Lemongrass (white part), 1
• Ginger/Galangal, 3cm
• Coriander powder, 1tsp
• Cumin powder, 1 tsp
• Aniseed powder, 1 tsp
• Turmeric, 2 tsp
• White pepper, a dash
• Salt, to taste
• Sugar, 1-2 tsp
• Vegetable oil, 2 tbsp
• quick peanut sauce to brush on the chicken: (optional)
• Spice paste (as reserved from the marinate), 3-4 table spoons
• Water, some
• Vegetable oil, 1 table spoon
• Tamarind juice, 2 table spoons
• Roasted peanuts (ground and keep slightly chunky), 2-3 table spoons
• Salt and sugar, to taste

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Preparation

• In a food processor, blend shallots, garlic cloves, red chilies, dry chilies, lemongrass, and ginger/galangal until they become a paste.
• Clean the chicken wings and dry them with kitchen towels.
• In a big mixing bowl, put in the spice paste. Mix 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.
• Put 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.
  
• To 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. Add in tamarind juice and stir. Add in sugar and salt. Adjust the seasoning accordingly.
• Add 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.
• Heat up the grill and cook the marinated chicken wings for about 10-15 minutes on each side. Brush the peanut sauce on top before serving.

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