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Balinese Chicken Wings

Balinese Chicken Wings

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
CHEYENNIGANS

CHEYENNIGANS

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Bake in preheated oven until deep, golden brown, about 30 minutes.
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Reviews

yummibrownies5
19

yummibrownies5

11/27/2007

I absolutely love to try different recipes and especially ones that come from mothers. :) This recipe is to die for! I'll never make my hot wings the same! Thank you!

nanc
13

nanc

10/1/2007

My family really liked this, although I had to improvise a little. I used 1tsp of ground tumeric and 1 1/2 tbs ground red pepper. I also started it on the grill, grilled it for about 20 minutes, then ran out of propane, and moved it to the oven, covered in foil at 450 for about 20 min. I also did some chicken breasts with the wings, and they were really good. I served it with a rice dish I do and a tossed green salad. I was thinking about adding some vinegar or wine to the marinade next time to add a little zing.

linda
11

linda

12/23/2007

I modified this recipe slightly to marinade chicken thighs and it turned out wonderful. Of course, they took a bit longer to cook, but they were worth the wait. I left out the sugar because of personal tastes and replaced it with about a tablespoon of tomato juice. Also added some extra pepper. The chicken was really juicy and tender.

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