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Aaron Turner's sambal grilled chicken wings

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

By Aaron Turner
  • 25 mins preparation
  • 2 hrs cooking plus cooling, marinating
  • Serves 6
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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.


  • 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)


  • 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.


Drink Suggestion: Southern Bay Brewing Requiem Pilsner. Drink suggestion by Astrid Turner