Indonesian Chicken Wings Recipes

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

INDONESIAN GINGER CHICKEN

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.

INDONESIAN HONEY GARLIC CHICKEN

Steps:

• Pat down the chicken thighs with a paper towel and sprinkle the chicken breasts with a pinch of salt on both sides.
• STOVE TOP: Heat a large cast iron skillet over medium high heat. Add the chicken thighs to the skillet facing the skin side down and allow it to sear for 5-7 minutes or until the skin gets nice and crispy. Flip the chicken and continue cooking for 20-28 minutes (flipping every few minutes) or until the chicken cooks completely through.
• OVEN: Preheat an oven to 450ºF. Position a rack in the center of the oven. Place the chicken thighs with the skin side down in a cast iron skillet (or any oven safe skillet) and roast or 15 minutes. Remove the skillet carefully and flip the chicken over and continue roasting for an additional 10-15 minutes. You'll know the chicken is done when the juice run clear.
• Make the sauce: in a bowl combine all the remaining ingredients (except parsley). Remove the chicken thighs to a plate. Drip off most of the rendered fat from the chicken, leaving about 1 tablespoon in the pan. Heat the skillet over medium high heat, and pour in prepared sauce. Use a whisk to loosen any brown bit that may have stuck to the bottom -- that stuff is gold! And let the sauce come to boil then, lower the heat and allow to simmer for 5 minutes. I like to leave the sauce a little loose as is will thicken a bit more as it sits, and we love to drizzle the sauce on rice. For a thicker sauce, you can continue simmering for an additional 2-5 minutes.
• Add the chicken back into the pan and spoon the sauce over the thighs. Sprinkle with parsley before serving.

BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
• Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.

INDONESIAN GINGER CHICKEN

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.

INDONESIAN CHICKEN WINGS

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.

INDONESIAN COCONUT CURRY CHICKEN WINGS

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.