Sweet-and-Sour-Rendang-Chicken-Wings
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Sweet and Sour Rendang Chicken Wings

These succulent, spicy, no-fry chicken wings are first marinated in Rendang Curry then tossed in a tangy syrup infused with lemongrass and kaffir lime, offering a welcome Southeast Asian twist to traditional hot wings.

  • Prep Time: 10 min + 2 hours refrigeration time
  • Cook Time: 50 min
  • Makes: 6 servings
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All You Need

  • 2 lb (1 kg) chicken wing pieces
  • ½ cup (125 mL) plus 1 tbsp (15 mL) Rendang Curry, divided (recipe in the description)
  • ½ cup (125 mL) water
  • ½ cup (125 mL) sugar
  • 3 kaffir lime leaves
  • 3 fresh Thai bird’s eye chilies, thinly sliced, divided
  • 1 ½ tbsp (22 mL) sliced fresh lemongrass (1/2-in/1 cm pieces)
  • 2 tbsp (30 mL) lime juice
  • ¼ cup (50 mL) chopped peanuts
  • 8 cucumber spears

Instructions

  1. Coat wings with ½ cup (125 mL) Rendang Curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavour.

  2. Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake in preheated 400ºF (200°C) oven 35 to 40 minutes or until golden brown and cooked through, turning halfway through cooking.

  3. Meanwhile, bring water, sugar, lime leaves, 2 of the thinly sliced chilies, lemongrass and remaining 1 tbsp (15 mL) Rendang Curry to boil in small saucepan. Reduce heat and simmer 10 minutes. Let cool to room temperature. Remove lime leaves and lemongrass. Stir in lime juice.

  4. Place wings in large bowl with the lemongrass lime syrup; toss to coat well. Sprinkle with remaining 1 thinly sliced chili and peanuts. Serve immediately with cucumber spears.

  5. Tip! Rendang curry is a rich, fragrant blend of aromatic ingredients including chilies, lemongrass, ginger, garlic, ginger, tamarind, coriander and turmeric, used to make the popular Southeast Asian curry, Rendang Beef.

  6. Tip! Kaffir lime leaves are the highly perfumed leaves of a Southeast Asian citrus fruit. They provide a fragrant, citrus flavour to rice, soups, stews, stir-fries and curry dishes. The leaves can be purchased fresh, dried or frozen in Asian markets or online specialty stores.

  7. Tip! Thai bird’s eye chilies are small hot chilies commonly found in Southeast Asia. If unavailable, substitute with chilies de arból or fresh cayenne peppers.

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