Original Menu Balinese Chicken Wings :: Best Family Recipes

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Balinese Chicken Wings

"On a recent journey to Bali, my Balinese stepmother, Putu, let me assist her put together chicken - and I furiously committed her 'non-recipe' to reminiscence to deliver domestic. She has a huge mortar and pestle for this kind of thing; I do not, so I grow to be the use of each facets of my meat mallet; you simply want to get the components nicely mixed and at the least incredibly decreased in mass. And in view that they may be baked, no longer deep-fried, they're a (distinctly) healthy pile of wings! I in particular like them with roasted sweet potatoes."

Ingredients :

four cloves garlic, minced
1 sparkling red chile pepper, finely chopped
1 shallot, minced
1 (1 inch) piece clean 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 :

Prep : 20M	Cook : 4M	Ready in : 1H50M

Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat facet of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chook wings with marinade, cover, and refrigerate for as a minimum 1 hour.
Preheat oven to 400 ranges F (two hundred levels C). Line a baking sheet with aluminum foil. Toss the fowl wings again to recoat in marinade, then spread out onto organized baking sheet.
Bake in preheated oven until deep, golden brown, about 30 minutes.

Notes :

If clean turmeric root isn't always to be had, substitute 1 teaspoon of dried turmeric.
Reynolds® Aluminum foil may be used to maintain food moist, cook it calmly, and make clean-up less difficult.

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