Sticky Balinese Chicken Wings

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"A recipe from our local/state paper. I have since made this recipe and though the wings did not taste sticky to me they certainly left my fingers sticky and the licking was good."

Original recipe yields 4 servings


  • Serving Size: 1 (575.7 g)
  • Calories 566.5
  • Total Fat - 9.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 600 mg
  • Sodium - 177.8 mg
  • Total Carbohydrate - 68.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.9 g
  • Protein - 50.2 g
  • Calcium - 62.6 mg
  • Iron - 9.8 mg
  • Vitamin C - 119.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Slash the chicken wings or pieces a couple of times and place in a bowl, this will allow the marinade to be absorbed.

Step 2

To the bowl add the shallots, sugar, garlic, lemongrass, ginger, chillies and oil, work the mixture well into the flesh and leave for as long as you have.

Step 3

When ready to cook, heat a barbecue to medium hot and add the chicken pieces.

Step 4

Cook the chicken over a moderately high heat until they are well coloured on all sides.

Step 5

Alternatives put wings onto a baking paper lined rimmed cookie tray and bake in a preheated 175C fan forced oven and bake for 45 to 50 minutes.

Step 6

Serve wings with the rice, lime or lemon wedges and garnish to coriander.

Tips & Variations

No special items needed.


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