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Nut-free satay chicken wings
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Make irresistible satay-style chicken wings with creamy Freenut butter.
Ingredients:
  • 187.50 ml Freenut butter
  • 252.50 gm coconut milk
  • 31.50 gm salt-reduced soy sauce
  • 31.50 gm lime juice
  • 44.00 gm sweet chilli sauce
  • 1.5kg chicken wing
  • 150g vermicelli noodles
  • 1 Lebanese cucumber, cut into ribbons
  • 1 small carrot, cut into matchsticks
  • 250g punnet cherry tomatoes, halved
  • 40.00 ml fresh mint leaves
  • 40.00 ml fresh coriander leaves
  • 42.00 gm lime juice
Instructions:
  • Mix together the peanut butter, coconut milk, soy sauce, lime juice, and sweet chili sauce in a jug.
  • Remove wing tips and discard. Cut each wing in half at the joint, then place them in a glass or ceramic dish. Pour over half of the sauce and coat the wings by turning them. Cover the dish and refrigerate for 2 hours. Keep the remaining sauce refrigerated until needed.
  • Preheat your oven to 180C/160C fan-forced. Line a large baking tray with parchment paper and arrange the chicken wings on it. Bake for 30 to 40 minutes until they are beautifully golden and perfectly cooked through without the need to turn them over.
  • Prepare the Noodle salad by cooking the noodles as instructed on the packet. Drain and rinse under cold water to cool. Transfer to a bowl and cut into 6cm lengths using kitchen scissors. Mix in cucumber, carrot, tomato, mint, coriander, and juice. Season with salt and pepper and toss to combine.
  • Transfer the rest of the satay sauce into a small microwave-safe bowl. Heat in the microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds until warm. Serve alongside the chicken and noodle salad.

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