On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken – and I furiously committed her ‘non-recipe’ to memory to bring home. She has a big mortar and pestle for this kind of thing; I don’t, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they’re baked, not deep-fried, they’re a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes.
Original recipe makes 12 wings
4 cloves garlic, minced
1 fresh red chile pepper, finely chopped
1 shallot, minced
1 (1 inch) piece fresh turmeric root, peeled and minced
1 teaspoon kosher salt
1 tablespoon brown sugar
2 teaspoons olive oil
12 chicken wings, separated at joints, tips discarded
1 hr 50 mins
- Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
- Bake in preheated oven until deep, golden brown, about 30 minutes.
Calories: 253 kcal
Carbohydrates: 7.7 g
Cholesterol: 58 mg
Fat: 15.9 g
Fiber: 0.3 g
Protein: 19.3 g
Sodium: 541 mg