Sweet and Sour Rendang Chicken Wings
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.
- 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.