Sticky Balinese Chicken Wings
Recipe: #18366
April 03, 2015
Categories: Chicken, Appetizers, Asian, Fathers Day, Game/Sports Day, Grilling (Outdoor) Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wings, Kosher Meat, more
"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 is 4 servings
Ingredients
Nutritional
- 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
No special items needed.
0 Reviews
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