Honey-sambal chicken wings

If you love chicken wings, you’re going to LOVE these. And they’re so, so easy. Simply grab a jar of sambal oelek from the supermarket and you’re set. The baking powder helps the chicken cook to crisp, tasty perfection but do be sure to use non-aluminium based powder. It has none of the metallic taste you get with regular baking powder, something you definitely don’t want here.

Credit: Alan Benson

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 12 chicken wings
• 55 g (¼ cup) aluminum-free baking powder
• 3 tsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1 tbsp powdered onion
• 1 tbsp powdered garlic
• 2 tbsp toasted sesame seeds

Glaze

• 80 ml (⅓ cup) honey
• 80 ml (⅓ cup) sambal oelek
• 1 ½ tbsp rice wine vinegar
• 1 ½ tbsp light soy sauce

Instructions

Preheat oven to 200 ˚C.  In a large bowl, combine the baking powder, salt, pepper, cumin, paprika, powdered onion and garlic and stir to mix well. Working in batches, add the wings to the bowl and toss to coat well in the mixture. Place the wings in a single layer on a large baking rack. Place the rack over a foil-lined tray then bake for about 45 minutes, turning the wings every 15 minutes, or until the wings are golden, crisp and cooked through.

Meanwhile, combine the glaze ingredients in a saucepan and bring to a simmer over medium heat, stirring to combine well. Cook for 2-3 minutes or until reduced and thickened slightly. Remove from the heat.

Once the wings are cooked, remove them from the oven, stand for 5 minutes then combine in a large bowl with the glaze, tossing to coat the wings well. Transfer to a warmed serving platter, scatter with sesame seeds then serve.

Read more about sambals in Malaysia and Indonesia  and get more of Leanne's sambal recipes here. 

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.