Sweet & Sticky Indonesian Chicken Wings

6
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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