Yumi’s Sriracha Hommus Satay Chicken Wings


 Endless Possibilities with Yumi’s Sriracha Hommus

Serves 6

Ingredients

1 x 200g tub Yumi’s Sriracha Hommus
200ml coconut milk
3 tbsp crunchy peanut butter
1 tbsp mild curry powder
2 cloves garlic, crushed
3cm piece ginger, grated
2 tbsp kecap manis
1.1kg chicken wingettes
Sea salt and freshly cracked black pepper
Roughly diced cucumber and yoghurt, to serve

Method

  1. Combine hommus, coconut milk, peanut butter, curry powder, garlic, ginger and kecap manis in a large, shallow dish.  Season, whisk together then add the chicken and toss to coat.  Cover and refrigerate 2 hours to marinate.
  2. Preheat oven to 230ºC (220ºC fan).  Line a large baking tray with 2-3 layers of aluminium foil, spread the chicken in an even layer then bake for 40 mins, turning wings at the half way point.
  3. Serve immediately with cucumber and yoghurt.
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