Sep 05 2008
Sweet and Spicy Chicken Wings – recipe
Some of you may remember these delicious chicken wings I made back in April of this year:
I used a dry rub that I came across for ribs on the chicken wings, and they were fabulous – with or without the added BBQ sauce at the end.
Well, this time I was in the mood for some of the spicy wings that I like to make with just some sambal ölek past and butter, so I thought I’d try a combination of the two.
They were a really big hit. Sweet and spicy – and not too much of either. Just right.
Ingredients:
1kg Chicken Wings, drums and wings separated (I was too lazy to do it this time, but it will make for crispier wings if you do)
1 Tablespoon Vegetable Oil
2 Tablespoons Fructose (or sugar)
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder
2 Tablespoon Butter
1/2 Cup Sambal Ölek Paste (mine has no sugar in it – just chilies and salt – it’s hard core)
Directions:
Preheat oven to broil/grill.
Place the chicken wings in a large bowl and drizzle with oil.
In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.
Place on a wire rack in the hot oven. Broil for 5 minutes.
In the mean time, in a small sauce pan melt the butter and sambal ölek paste together. Don’t bring it to a boil or simmer it. If you wish, you can probably do this in the microwave as well.
Then, reduce the heat to regular bake at 200°C (392°F), brush on some of the spicy paste, and bake for another 7 minutes. If there is any paste left over, brush it over the wings and let bake for another 2 minutes. Remove from oven and serve immediately.
Makes 4-6 servings.
Those look really good. Steve and I love to make wings. They are one of his favorite food groups.