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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.