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Oriental Chicken Wings with Sate Sauce Pin It!
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How to Cook Oriental Chicken Wings with Sate Sauce

Oriental chicken wings are crispy fried wings simmered in a rich, savory sate sauce made with garlic, sesame oil, and a hint of heat, perfect with steamed rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken Recipe
Cuisine: Asian, Chinese/Filipino
Keyword: chicken recipe, chicken wings recipe, oriental chicken recipe, oriental chicken wings, sate sauce, ulam ideas
Servings: 4 servings
Calories: 316kcal
Author: Manny

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.