Sweet and Sour Rendang Chicken Wings

Sweet and Sour Rendang Chicken Wings

Sweet and Sour Rendang Chicken Wings

Prep Time
10 Minutes
Cook Time
50 Minutes
Ingredients
10
Servings
6
These succulent, spicy chicken wings are first marinated in Rendang Curry, then tossed in a tangy syrup infused with lemongrass and Makrut lime leaves, offering a welcome Southeast Asian twist to traditional hot wings.
Ingredients
  • 900 gram (2 pound) chicken wings pieces

  • 125 gram (4 ounce) Rendang Curry

  • 125 millilitre (4 fluid ounce) water

  • 100 gram (4 ounce) sugar

  • 3 Makrut Lime Leaves

  • 1 teaspoon Chilli Flakes

  • 1 lemongrass, sliced

  • 1 lime, juiced

  • 50 gram (2 ounce) peanuts, chopped

  • 1/2 cucumber, cut into long spear slices

Key Products
Schwartz packaging

Product Information

£ 2.00/unit,5g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

Instructions

  • 1 Coat the wings with the Rendang Curry in a large bowl (reserving the 1 tbs for later). Cover and refrigerate for at least 2 hours or overnight for extra flavour.
  • 2 Arrange the chicken wings in a single layer on a foil-lined large shallow baking pan. Bake in a preheated oven at 200°C 400°F or gas mark 6 for 35 to 40 minutes, or until golden brown and cooked through, turning halfway through cooking.
  • 3 Meanwhile, add the sugar, Makrut Lime Leaves, Chilies, lemongrass and remaining 1 tbs Rendang Curry to the water, and bring to boil in a small saucepan. Reduce the heat and simmer for 10 minutes. Allow to cool to room temperature, then remove the lime leaves and lemongrass and stir in the lime juice.
  • 4 Place the wings in a large bowl with the lemongrass and lime syrup and toss to coat well. Sprinkle with the peanuts and serve immediately with cucumber spears.

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