Satay Chicken Wings

Overview

Satay chicken wings are easy to make and suitable for office workers to cook quickly after get off work!

Wash the chicken wings first and let them stand to remove the moisture, otherwise the oil will splash out when placed in the pan.
Prepare onions, ginger, garlic and peppers, which are basically necessary for cooking. However, I don’t like the taste of ginger very much, so I usually don’t add them.
Add oil to the pan. Heat the pan over medium heat for one minute. Be careful not to use high heat. If the oil temperature is too high, the chicken wings will easily turn black and the oil will splash out. I use an induction cooker, 900W, and you can turn it over in three to five minutes. You can judge by looking at the color of the wings.
When both sides of the chicken wings are golden brown, add a little soy sauce, about a spoonful, but be careful not to use too much, because satay will also add saltiness. The most important thing is a spoonful of satay, a taste that Chaoshan people will instantly understand.
Add the satay, turn down the heat, add two tablespoons of water, add the prepared peppers, onions, and garlic. Melt the satay in the water and keep turning until the juice is reduced, then turn off the heat.
Just put it on the plate, the whole process takes about 20 minutes.