Oriental chicken wings with sate sauce is an oriental dish but I think Pinoys will love this recipe. Many Pinoys like Asian cuisine that is why Chowking is still in business. What confuses me is the sate sauce because the popular term for this sauce is satay sauce or commonly known as peanut sauce use mostly in Chinese, Vietnamese, Thai, Malaysian and African cuisine.
What I learned from a little research is the original term was “sate” and it came from China, in the Chiu chow area in Southern China. It was later passed on to Malaysia and Singapore by Chinese immigrants and the difference from the original is satay sauce use more peanuts than sate sauce. There is a recipe below on how to make sate sauce but you can buy it on your local Chinese grocery store.
Oriental Chicken Wings with Sate Sauce
When I first tasted oriental chicken wings with sate sauce, I was instantly transported to the small dining table in Tita Elvie’s home in Binondo, where the scent of garlic, sesame oil, and something nutty and spicy would fill the entire house. Back then, I didn’t care what the sauce was called — I just knew I needed extra rice. But as I got older and more curious about the flavors I grew up with, I started learning more about the dishes that shaped our family gatherings.
This chicken dish isn’t traditionally Filipino, but let me tell you — Pinoy taste buds know a good thing when they see (or smell) it. It’s rich, savory, slightly sweet with a bit of heat, and perfect for anyone who loves a flavor-packed ulam that pairs beautifully with steaming white rice.
Why Filipinos Love Oriental Chicken Wings
We’ve always had a soft spot for Asian-inspired dishes. Maybe it’s because of our shared love for garlic, soy sauce, and bold flavors. Or maybe it’s because of all those meals we’ve had at places like Chowking growing up. Either way, oriental chicken wings are right at home on the Filipino table.
What makes this dish stand out is the sate sauce, a flavorful mixture that might remind you of satay — the Southeast Asian peanut sauce used in Thai or Malaysian dishes. But here’s where it gets interesting: according to my cousin Marco, who took a culinary class in Singapore (and won’t stop talking about it), the original term was “sate,” not satay. It came from the Chiu Chow region of Southern China and traveled through the kitchens of Malaysia and Indonesia via Chinese immigrants. Over time, the sauce evolved — satay sauce became heavier on peanuts, while sate kept its roots in Chinese spice blends.
Making the Wings Crispy and Flavorful
Tito Ben, who ran a small carinderia in Tondo back in the ’90s, swore by one rule when cooking wings: deep fry them until perfectly golden before adding any sauce. And he was right. Deep frying locks in the juices and gives the wings a crispy skin that doesn’t get soggy even after they’re simmered in the sauce.
Once the wings are crisped up and set aside, the magic happens in the pan. You start with garlic and onions — no Filipino dish feels complete without this base. Then in goes the blend of ketchup, black beans, chicken broth, sesame oil, a splash of hot sauce, and of course, the sate sauce.
The Secret’s in the Sauce: What Makes Sate Special
Now, let’s talk about this sauce. Sate is savory and nutty with a subtle kick, unlike the usual sweet-style peanut sauces we’re used to in dishes like kare-kare. You can make your own by simmering peanut butter, garlic, soy sauce, and a bit of chili in a pan. My sister Jen once forgot to heat the mixture and the texture just wasn’t right — turns out warming the ingredients helps the peanut butter melt into the sauce and gives it that velvety consistency.
Still, if you’re in a rush or don’t feel like measuring out ingredients, check your nearest Chinese grocery store. Pre-made sate sauces are widely available and surprisingly close to the homemade version.
Simmer, Toss, and Serve with Rice
After adding the wings back into the sauce, give everything a good toss and let it simmer. This part is important — simmering lets the flavors soak deep into the meat. When the sauce thickens and clings to the wings, that’s your cue to serve.
There’s something about the contrast between the crispiness of the fried chicken and the sticky, umami-rich sauce that hits all the right notes. It’s the kind of dish you’ll want to eat with your hands, licking your fingers afterward just to make sure none of that sauce goes to waste.
A Dish That Travels Through Cultures
What I love most about oriental-style wings like these is how they tell a story. From Chinese roots to Southeast Asian influence, and finally landing on a Filipino table, this dish is more than just delicious — it’s a reminder of how cultures blend through food.
I’ve served these to friends during birthdays, brought them to potlucks, and made them for Sunday lunches with the family. And every time, without fail, someone asks for the recipe.
So here it is — a dish that’s bold, a little exotic, but still warm and comforting. Just like home.
How to Cook Oriental Chicken Wings with Sate Sauce
Ingredients
- 1/2 kilo chicken wings
- 1/8 cup olive oil
- 1/2 Tbsp. garlic minced
- 1/4 cup onions chopped
- 1/2 cup banana ketchup
- 1 Tbsp. black beans or tausi
- 1/2 cup chicken broth
- 1 Tbsp. sate sauce
- 1/4 tsp. sesame oil
- 1/4 tsp. hot sauce
Sate sauce ingredients:
- 1/4 cup butter
- 1/2 cup peanut butter
- 1 Tbsp. lemon juice
- 1 tsp. lemon rind grated
- 1/2 tsp. hot sauce
- 1/8 tsp. salt
- 1/8 tsp. black pepper ground
Instructions
How to cook Oriental Chicken Wings:
- Clean and wash the chicken wing and remove tiny feathers and toenail.
- Deep fry the chicken wings until golden brown and set aside.
- In a saucepan, saute garlic and onion until soft.
- Add ketchup, black beans, chicken broth, sate sauce, sesame oil and hot sauce.
- Add fried chicken wings to the sauteed mixture.
- Simmer until chicken is tender and the sauce thickens.
- Serve hot.
How to make Sate Sauce:
- Just mix all the ingredients in a saucepan and heat for a few minutes until the peanut butter is well blended.
Notes
Cooking Tips:
Fry the Wings Until Golden and Crisp
Deep frying the wings before adding them to the sauce helps lock in moisture and gives them a deliciously crisp exterior. This prevents the skin from turning soggy when simmered in the sate mixture. Make sure the oil is hot enough (around 350°F) before dropping in the wings to get that perfect golden brown color.Simmer Slowly for Flavor Absorption
Once the wings are coated in the sauce, let them simmer over low heat so the flavors can fully soak into the meat. A slow simmer allows the sauce to thicken naturally while the spices meld together. Rushing this step can leave the wings tasting flat or the sauce too watery.Use Fresh Garlic and Onion for a Flavorful Base
Don’t skip the aromatics—sautéing fresh garlic and onion builds a deep, savory base for the entire dish. They help balance the richness of the peanut-based sate sauce and bring out the umami in the black bean paste. Pre-chopped or powdered versions just won’t give the same depth of flavor.
