These succulent, spicy, no-fry 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.
10m
PREP TIME
50m
COOK TIME
329
CALORIES
10
INGREDIENTS
Servings: 6
Ingredients
- 2 pounds chicken wing pieces
- 1/2 cup plus 1 tablespoon Rendang Curry, divided
- 1/2 cup water
- 1/2 cup sugar
- 3 makrut lime leaves
- 3 fresh Thai bird’s eye chilies, thinly sliced, divided
- 1 1/2 tablespoons sliced fresh lemongrass, (1/2-inch pieces)
- 2 tablespoons lime juice
- 1/4 cup chopped peanuts
- 1 cucumber, cut into spears
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
