November 18, 2018
Dinner, Lunch, Snacks,
Poultry, Chicken, Nuts/Seeds, Peanut, Vegetables, Cucumber, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, No Eggs, Non-Dairy, Wings more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the peanut butter, coconut milk, chilli and fish sauce in a large bowl and whisk to combine.
Remove one cup of the marinade and reserve.
Add the chicken wings to the large bowl and toss to coat and set aside for 30 minutes to marinate.
Preheat a chargrill pan or barbecue over a medium heat.
Thread the wing onto eight metal skewers and brush with oil.
Cook for 4 to 5 minutes each side or until chicken is charred and cooked through.
Serve with the reserved stay auce, extra chilli, onion, baby cucumbers and peanuts
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