Recipe: Satay Chicken Wings


  • 1kg Free Range Chicken Wings
  • 1/3 cup peanut butter
  • 1/3 cup coconut cream
  • 2 tbsp Tamari
  • 1 lime, juiced
  • 2-3 cloves garlic, crushed
  • 1 tsp sugar
  • 2 tsp fresh ginger, grated
  • 2 tsp fresh turmeric, grated


  • Mix all marinade ingredients in a bowl.
  • With a sharp knife, make a couple of slashes into the skin of the chicken wings to allow the marinade to penetrate through the the meat.  Add to bowl, mix well and allow to marinate overnight or at least a few hours.
  • Pre-heat oven to 200c.
  • Place wings on a roasting rack and cook for 30-40 mins until browned and cooked through.
  • Great finger food or serve as an easy dinner with carrot and celery sticks.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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