A recipe for crispy chicken wingettes marinated in coconut milk and spices, coated in a seasoned dredge, fried until golden brown, and served with a rich satay peanut sauce and garnishes.
For the Marinade: Combine coconut milk, fish sauce, ground coriander seeds, ground cumin seeds, ground white pepper, ground black pepper, ground cinnamon, and turmeric powder. Marinate chicken wings for at least 2 hours, preferably overnight.
For the Satay Sauce: In a pot over medium heat, add 1/3 of the coconut milk and bring to a simmer. Add the red curry paste and boil until the fat separates and the mixture thickens into a loose paste. Add the remaining coconut milk and minced garlic. Bring to a boil. Add the creamy peanut butter, fish sauce, palm sugar, tamarind paste, and white vinegar. Season to taste with more fish sauce and palm sugar if necessary.
For the Dredge: Combine corn starch, rice flour, AP flour, baking powder, salt, garlic powder, white pepper, and cayenne pepper.
To Cook: Coat chicken wings thoroughly in the dredge, pressing it into the wings to form craggly bits that will crisp up. Fry wings at 350 F for 5-7 minutes until golden brown. Serve hot with satay sauce and garnished with thinly sliced scallions, Thai chillies, crushed roasted peanuts, and toasted rice powder.
