"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 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)
- 1Heat 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.
- 2Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).
- 3Preheat 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.
Drink Suggestion: Southern Bay Brewing Requiem Pilsner. Drink suggestion by Astrid Turner