Thai Buffalo Wings Recipes

Steps:

• HEAT oil in large skillet or wok over medium-high heat. Add chicken wings; fry until golden brown. Remove wings from skillet.
• Remove all but 2 tablespoons oil from skillet. Add garlic; cook for 20 seconds. Stir in cucumber, bell pepper, pineapple, sweet chili sauce and water.
• Bring to a boil; add wings back to skillet. Cook for 1 minute to heat through.

Steps:

• Cut or prepare the chicken; place aside.
• Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
• Add chicken into bag, and place into the fridge overnight.
• If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
• Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
• Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
• Heat a pan with the oil.
• Add garlic and cook till golden.
• Add the curry powder and mix in well, cook for a couple of seconds.
• Add the coconut milk, keep stirring and allow to cook for a second or two.
• Stir in the stock mixture and cook for a minute or two.
• Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
• Fire up the grill and cook chicken over hot coals.
• After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
• Enjoy with sticky rice, and a cold brew.