These succulent, spicy 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.
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.
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.
Meanwhile, add the sugar, 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.
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.