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Chicken & Marinade:


Additional Vegetables:

  • Baby King Mushrooms 500.0 g
  • Baby corn, blanched 500.0 g
  • Pure sesame oil 60.0 ml
  • Salt & Pepper


  • Spring onions, finely chopped 100.0 g
  • Garlic chips 50.0 g
  • Toasted black and white sesame seeds 5.0 g

We all love the wingette, or the mid-section part of the wings for its flavour and skin to meat ratio. In this yakitori/satay mash-up, we deboned the wingette and marinated them lightly, and grilled them over some smoked woodchips for added flavour. We then brushed each skewer with a peanut free satay sauce made with tahini, combined with Knorr Teriyaki Sauce.



  1. Chicken & Marinade:

    • Pat dry the deboned chicken wingette using paper towels.
    • Combine the rest of the ingredients in a bowl. Whisk to combine and pour it over the chicken wings. Mix well and let it marinate for at least an hour.
    • While the chicken is marinated, soak skewers in water for a few hours to prevent them from burning while grilling.
    • Portion at least 80g-100g of chicken for one skewer (depends on the length of the stick being used). Skewer the chicken through the wooden stick, making sure to flatten the meat for even charring of the skin and meat.
    • Set aside until ready to use.
  2. Glaze:

    • Combine all ingredients in a saucepan. Let it simmer over low heat.
    • Taste and adjust seasoning. Add a small amount of water if the mixture appears too thick.
    • Set aside until ready to use.
  3. Additional Vegetables:

    • Place the mushrooms and the corn in separate bowls.
    • Drizzle both with sesame oil and season with salt and pepper .
    • The baby king mushrooms can be skewered to make it easier to grill.
  4. To Cook:

    • Heat a shallow griller. You may choose to use charcoal or wood chips.
    • Grill the chicken skewers, mushrooms and corn.
    • When the chicken is cooked through, brush it immediately with toasted sesame glaze.
  5. Garnish:

    • Garnish each skewer with spring onions, garlic chips and toasted sesame seeds.
    • Serve immediately.
  6. Chef’s Tips:

    • Chicken thigh fillet can be used instead of the deboned wingette.
    • Other vegetables can be added to the mix.