Sweet & Sticky Indonesian Chicken Wings
April 03, 2020
"From our weekday newspaper The West Australian. Times are estimated. I recently made a half recipe but did not have any cucumber otherwise made as a half recipe but felt there was a lot of sauce for a half recipe so I will cut back on that factor as I don't like to drown my meat in sauce and would also recommend that if you cut the wings up and don't use the tips (I put them in a freezer bag and when I have enough roast them of with some drumsticks and make stock out of them) and serve the sauce on the side for people to dip their wing/s portions in to."
- Serving Size: 1 (247 g)
- Calories 350.5
- Total Fat - 8.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 400 mg
- Sodium - 590.5 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 0.8 g
- Sugars - 33.9 g
- Protein - 30.5 g
- Calcium - 27.4 mg
- Iron - 4.5 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
To make sauce, stir sugar and water in a large saucepan over a low heat until sugar is dissolved and then bring to boil and gently boil for about 10 minutes, or until slightly thickened.
Remove and then stir in remaining ingredients and leave to cool.
Meanwhile, combine corn flour and chilli powder in a large bowl and season with salt and pepper.
Toss one wing at a time in corn our mixture and shake off excess and place in a single layer in a large roasting pan lined with baking paper and then drizzle with oil.
Cook in a hot oven (200°c) for about 1 hour, or until chicken is cooked through.
Pour over sauce and toss to coat and transfer to a serving plate.
Sprinkle peanuts over chicken and serve with cucumber and rice (optional).
Tips & Variations
No special items needed.