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.

Serves: 6
10 mins Prep time 50 mins Cook time
10 mins Prep time
50 mins Cook time
  • Preheat oven to 400°F. Coat wings with 1/2 cup of the Rendang Curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.

  • Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake 35 to 40 minutes or until golden brown and cooked through, turning halfway through cooking.

  • Meanwhile, bring water, sugar, lime leaves, 2 of the thinly sliced chilies, lemongrass and remaining 1 tablespoon 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.

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

Cooking tip

Test Kitchen Tips: 
• Click here for Rendang Curry.

• 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. 

• Kaffir lime leaves are the highly perfumed leaves of a Southeast Asian citrus fruit. They provide a fragrant, citrus flavor 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.

• 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.

Nutrition information

(Amount per serving)

  • 329Calories: 329Cholesterol: 99mg
  • Sodium: 165mgProtein: 20g
  • Total Fat: 17gSaturated Fat: 5g
  • Fiber: 1gCarbohydrate: 24g