"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.
80 ml (1/3 cup)vegetable oil4golden shallots, finely chopped10dried long red chillies, coarsely chopped5fresh long red chillies60 gmtamarind pulp60 gmlight palm sugar60 ml (¼ cup)fish sauce1 tbsplime juice18chicken wings (about 1.5kg)
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.
Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).
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.