Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 4