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Sambal grilled chicken wings

"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.

You'll need

80 ml (1/3 cup) vegetable oil 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 (¼ cup) fish sauce 1 tbsp lime juice 18 chicken wings (about 1.5kg)


  • 01
  • 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.
  • 02
  • Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Southern Bay Brewing Requiem Pilsner.

Featured in

Jan 2013

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