Indonesian Chicken Wings Recipes

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INDONESIAN GINGER CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5



Indonesian Ginger Chicken image

Steps:

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

INDONESIAN CHICKEN WINGS

I've only made these chicken wings once, many, many years ago, and they've stuck in my memory...spicy and crispy! Now that I've found my recipe again, they will be on my New Years Eve appetizer list.

Provided by Geema

Categories     Lunch/Snacks

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 9



Indonesian Chicken Wings image

Steps:

  • Cut the wings apart at the first joint, separating the "drumstick" from the wing tip and second joint. Reserve the tips and second joints for another use.
  • Beginning at the narrower end of each drumstick, with a sharp knife, cut the tendons and scrape the meat down the bones as far as possible toward the thicker end to make a plump lollipop, or drumstick shape. The bare bone showing makes a neat handle for easier eating.
  • In a bowl, whisk together the lime juice, the oil, garlic, brown sugar, red pepper flakes and salt.
  • Add the chicken wings, tossing them to coat with marinade. Let them sit in the refrigerator at least 2 hours and up to 8 hours.
  • In a large zip-lock bag, toss together the bread crumbs and peanuts. Add 4 or 5 wings at a time to the bag, shaking well to cover the wings with the crumb/peanut mixture. Repeat with the rest of the wings.
  • Bake the wings on a rack in a shallow roasting pan in a preheated 450 oven, turning them once, for 30 minutes, or until they are browned lightly.

Nutrition Facts : Calories 778.2, Fat 54.7, SaturatedFat 12.8, Cholesterol 174.8, Sodium 633.3, Carbohydrate 21.9, Fiber 2.7, Sugar 4, Protein 49.5

4 lbs chicken wings
1/4 cup lime juice
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon light brown sugar, packed
1/2 teaspoon salt
1 -2 teaspoon red pepper flakes
1 1/2 cups fine breadcrumbs
3/4 cup roasted peanuts, chopped fine

INDONESIAN COCONUT CURRY CHICKEN WINGS

These aromatic wings (thanks to lemongrass, lime and ginger) are poached in coconut milk until tender before getting fried until crisp. A dipping sauce made with the marinade reinforces the flavors of the herbs and spices, while a quick-pickle salad offers a bright contrast to the wings.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 16



Indonesian Coconut Curry Chicken Wings image

Steps:

  • Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  • Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
  • Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
  • For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
  • Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
  • Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.

1 teaspoon ground cinnamon
4 shallots, roughly chopped
2 lemongrass stalks, thinly sliced
1 bunch cilantro, stems roughly chopped, leaves reserved
1 head of garlic, cloves separated, peeled and crushed
One 8-inch piece ginger (about 6 ounces), thinly sliced
2 limes
Two 13.5-ounce cans unsweetened coconut milk
4 pounds chicken wings, split at the joint, wingtips removed and discarded
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

MALAYSIAN CHICKEN WINGS

Provided by Jill Santopietro

Categories     dinner, appetizer

Time 50m

Yield Serves 4 as an appetizer

Number Of Ingredients 12



Malaysian Chicken Wings image

Steps:

  • In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
  • In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.
  • Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.
  • Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 7632 milligrams, Sugar 30 grams, TransFat 0 grams

1 1/2 teaspoons cumin
1 1/2 teaspoons fennel seed
1 tablespoon plus 1 teaspoon coriander seed
4 1/2 dried Thai bird chilies
1 cup kecap manis (sweet Indonesian soy sauce), preferably ABC brand
1/2 cup fish sauce
1/2 cup light soy sauce
1/2 cup sugar
1 tablespoon red food coloring, optional
1 1 1/2 -inch piece ginger, peeled and thinly sliced
3 cloves garlic, thinly sliced
12 whole chicken wings, about 2 1/2 pounds

INDIAN MASALA CHICKEN WINGS

Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.

Provided by MICHELLE CHEN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 4h25m

Yield 10

Number Of Ingredients 10



Indian Masala Chicken Wings image

Steps:

  • Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
  • Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg

2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground cardamom
½ teaspoon hot chile powder
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon salt, or more as needed
5 large chicken wings, cut in 2, tips discarded

INDONESIAN GINGER CHICKEN

I have never made this without being rewarded with wonderful compliments, followed by adamant demands for the recipe. I got it from my friend Michaela, after adamantly demanding it myself! If making wings with the marinade, simply cook on a baking sheet after you take it out of the fridge.

Provided by Pippy

Categories     Chicken

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 5



Indonesian Ginger Chicken image

Steps:

  • Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes.
  • Place chicken, skin side down, in appropriately sized casserole.
  • Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours.
  • Preheat oven to 350.
  • Cook chicken, covered, for 30 minutes.
  • Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally.
  • Make sure that the sauce does not cover chicken, and only reaches about halfway up.
  • This will let the skin get crispy and gorgeously dark.
  • I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted).
  • To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze.
  • To serve: Thaw in fridge and proceed with cooking directions.

8 -9 chicken pieces, skin on (I have use drums and thighs, all breasts, or wings, all delicious. Cooking times are for bone-in, sk)
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/2 cup minced garlic

BALINESE CHICKEN WINGS

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.

Provided by CHEYENNIGANS

Categories     Appetizers and Snacks     Spicy

Time 1h50m

Yield 4

Number Of Ingredients 8



Balinese Chicken Wings image

Steps:

  • 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.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 7.7 g, Cholesterol 58 mg, Fat 15.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 4.1 g, Sodium 540.8 mg, Sugar 4.3 g

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

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