- ½ cup smooth peanut butter
- ½ cup coconut milk
- 3 tsp fish sauce
- 500g chicken wings
- Olive oil, for brushing
- 1 long red chili
- 3 spring onion, finely sliced
- Baby cucumbers (qukes), sliced
- Roasted salted peanuts, roughly chopped
- Place the peanut butter, coconut milk and fish sauce in a large bowl and whisk to combine. Remove ¼ cup of the marinade and reserve for serving. Add the chicken wings to the large bowl and toss to coat.
- Set aside for 30 minutes to marinate.
- Preheat a char-grill pan or barbecue over medium heat. Thread the ribs onto metal skewers and brush with oil. Cook for 4–5 minutes each side or until chicken is charred and cooked through.
- Serve with the reserved satay sauce, chilli, spring onion, baby cucumbers and peanuts.
