Name: Aaron Turner’s sambal grilled chicken wings
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Ingredients: 80 ml vegetable oil (1/3 cup); 4 golden shallots, finely chopped; 10 dried long red chillies, coarsely chopped; 5 fresh long red chillies; 60 gm tamarind pulp; 60 gm light palm sugar; 60 ml fish sauce (¼ cup); 1 tbsp lime juice; 18 chicken wings (about 1.5kg)

Aaron Turner’s sambal grilled chicken wings

You'll want to cook extra wings - trust us, after one bite you'll know why.

Serves 6

Prep

25M

Cook

Total

2H 25M

“Cook an extra 10 more than you think you will need – trust me, they’re super-tasty,” says Turner. You’ll need to begin this recipe a day ahead.

Ingredients

80 ml vegetable oil (1/3 cup)

4 golden shallots, finely chopped

10 dried long red chillies, coarsely chopped

5 fresh long red chillies

60 gm tamarind pulp

60 gm light palm sugar

60 ml fish sauce (¼ cup)

1 tbsp lime juice

18 chicken wings (about 1.5kg)

Method

Main

1.Heat 60ml oil in a frying pan over low heat, add shallot and stir occasionally until golden (10 minutes). Process dried and fresh chillies and remaining oil in a small blender until finely chopped. Add chilli mixture to pan and cook until aromatic (10-15 minutes). Combine tamarind pulp with 125ml hot water in a bowl, mash with a fork, then strain through a sieve, pressing on solids with a spoon (discard solids). Add 100ml tamarind liquid, palm sugar, fish sauce and lime juice to pan, stir occasionally until thickened (30-35 minutes) and set aside to cool.

2.Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).

3.Preheat oven to 180C. Remove wings from marinade (discard) and arrange on an oven tray lined with baking paper. Cover with 2 layers of foil, seal tightly and roast until wings are tender (40 minutes). Remove foil and cook until dark golden (15-20 minutes). Serve hot or, if heading for the beach, at room temperature.