Baked satay chicken wings with rice paper rolls

This fun and tasty meal is delicious throughout the warmer months of the year and will please all members of the family.  The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken. 

Baked satay chicken wings with slaw rice paper rolls

This tasty meal is delicious throughout the warmer months of the year and will please all members of the family. The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken.   Calories include chicken wings only.

• 1 kg chicken wings ((approximately 10))

Satay chicken wing marinade

• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tsp ginger ((minced))
• 1 tsp garlic ((minced))
• 1 tbsp sesame oil
• squeeze of lemon ((juice only))
• 4 tbsp peanut butter ((melted in the microwave 20 seconds))
• 2 tbsp soy sauce
• 1 stalk spring onions ((chopped))
• 1 handful fresh coriander stalks ((chopped))
• 1 tsp sugar

Asian slaw rice paper rolls

• 1 packet Vietnamese rice paper
• 1/4 head wombok (napa cabbage) ((finely shredded))
• 1/2 cup pickled carrot ((julienned, 2 tbsp vinegar, 1 tsp sugar, 1 tsp garlic, 1/4 cup water))
• 1 handful beansprouts
• 1 handful each of fresh coriander and mint leaves
• 1/2 lime or lemon ((juiced))
• 2 tsp fish sauce
• 4 tbsp fried shallots ((Vietnamese ingredient))

1. Preheat oven to 180 C / 350 F.

2. Mix together all of the ingredients (except the chicken) to make the marinade.  Melt in the microwave for 20 seconds.  

3. Add chicken wings and massage the marinade into the wings to coat them evenly.  Marinade for 15 minutes while the above heats and you prepare your rice paper roll ingredients.

4. Place chickens one a lined baking tray.  Drizzle with a little oil and sprinkle with 1/2 tsp salt.

5. Bake chicken wings to 30 minutes or until golden and cooked through.

Make the Asian slaw rice paper rolls

1. Combine the prepared fresh vegetables in a bowl.  Add half of carrot pickling liquid, lime juice and fish sauce.  Toss to coat.

2. Soak one sheet of rice paper in warm water until malleable.  Lay flat then then place a small handful of slaw at one end of the rice paper in a sausage shape. Sprinkle with fried shallots then fold in the sides of the rice paper.  Roll up like a cigar.  Set aside and repeat.

3. When the chicken wings are done, scrape all of the pan juices onto the wings for extra sauce.  Serve with rice paper rolls and some salad leaves.