Sweet and Sour Rendang Chicken Wings

Rendang Curry

1. Place all ingredients in food processor; cover. Process until almost smooth.
2. Store in clean, tightly covered container in refrigerator up to 1 week.

Chicken Wings

1. Coat wings with 4 tablespoons of the rendang curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.
2. Bring water, sugar, lime leaves, 1 of the thinly sliced chilies, lemongrass, and remaining 1/2 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. Store sauce in clean, tightly covered container in refrigerator until service. Bring up to room temperature for service. 

Service

1. Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with non-stick cooking spray. Bake in preheated 400ºF oven 35 to 40 minutes or until golden brown and cooked through, turning halfway through cooking.
2. Place wings in large bowl with the sauce; toss to coat well. Sprinkle with remaining chile and peanuts. Serve immediately with cucumber spears.

Chef's Tip: 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.