Sep 05 2008
Some of you may remember these delicious chicken wings I made back in April of this year:
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.
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)
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.