Sweet & Sticky Indonesian Chicken Wings
Recipe: #34621
April 03, 2020
Categories: Chicken, Peanut, Game/Sports Day, Oven Bake, Non-Dairy, Wings, Chicken Dinner, more
"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."
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Remove and then stir in remaining ingredients and leave to cool.
Step 3
Meanwhile, combine corn flour and chilli powder in a large bowl and season with salt and pepper.
Step 4
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.
Step 5
Cook in a hot oven (200°c) for about 1 hour, or until chicken is cooked through.
Step 6
Pour over sauce and toss to coat and transfer to a serving plate.
Step 7
Sprinkle peanuts over chicken and serve with cucumber and rice (optional).
Tips
No special items needed.
0 Reviews
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