Quick & Easy

Satay chicken wings with asian slaw

Satay Chicken Wings with Asian SlawRecipes+
4
5M
25M
30M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a large roasting pan and add the chicken.
2.Combine peanut butter, coconut milk, sauces and juice in a small saucepan over low heat. Cook and stir for 2-3 minutes or until heated and smooth.
3.Add half the satay sauce to chicken; toss to coat. Cover with foil. Bake for 10 minutes. Remove foil; bake for 10 minutes more or until chicken is cooked.
4.Place salad mix, cabbage and onion in a large bowl. Combine extra sauces and extra juice in a small jug; pour over slaw. Toss to combine. Serve chicken with slaw, remaining satay sauce and rice.

Use drumsticks or drumettes instead of wings; cooking time will vary. Rainbow salad mix consists of shredded beetroot, carrot and broccoli stem. Make ahead: You can make satay sauce up to a day ahead; cover, then chill.

Note

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