Yumi’s Chipotle Hommus Satay Chicken Wings
Endless Possibilities with Yumi’s Chipotle Hommus
Serves 6
Ingredients
1 x 200g tub Yumi’s Chipotle 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
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
- 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.
- 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.
- Serve immediately with cucumber and yoghurt.
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