Sweet and Sour Rendang Chicken Wings
appetizer

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.
  • 10m

    prep time

  • 50m

    Cook Time

  • 329

    Calories

  • 10

    Ingredients

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Ingredients

6

Servings

  • 2 pounds chicken wing pieces
  • 1/2 cup plus 1 tablespoon Rendang Curry, divided
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 kaffir 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

  • 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.

Nutrition information (per Serving)

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