Super hot sambal chicken wings

Make a dozen of these savouryhot chicken wings, add a few pints of beer, and you'll be ready for a lazy afternoon in front of the telly.

BURN FACTOR: 3.5/5

Makes 12 chicken wings
Prep time 20 minutes Cook time 25 minutes

12 chicken wings

super hot sambal chilli
6 large fresh red chillies
12 chilli padis
3 red onions, roughly chopped
6 cloves garlic, minced
2 tbsp Tabasco
1 tbsp dried shrimp paste, toasted
8 candlenuts, finely blended
3 tbsp peanut oil
1 tsp salt
1 tbsp freshly cracked black pepper
1 tbsp fine sugar
5 tbsp tamarind liquid
2 tbsp palm sugar

• Blend chillies, red onions and garlic into a food processer until puréed.
• Heat a non-stick pan with oil and slowfry the blended mixture over medium heat; keep stirring until a light brown colour emerges.
• Add in the rest of the ingredients. Keep frying until there is a thin layer of red oil on the surface. Set aside.

chicken wings marinade
6 chilli padis, smashed
2 tsp turmeric powder
10 curry leaves
2 tsp salt
1 tbsp soya sauce
1 tbsp sugar
3 tbsp minced ginger
corn flour for coating
eggwash (beaten eggs)
tapioca flour for coating
cooking oil for frying

garnish
10 curry leaves
2 green limes, sliced into wedges

• Combine all the chicken wings marinade ingredients except corn flour, eggwash, tapioca flour and cooking oil. Brush chicken wings with chicken marinade and leave overnight.
• Lightly coat the marinated chicken wings with corn flour, dip them into eggwash, then coat again with tapioca flour.
• Heat up a pot of oil and fry the chicken wings until golden and crispy.
• Pour sambal chilli over the crispy chicken wings until fully coated.
• Garnish with curry leaves and squeeze lime juice over the chicken wings. Serve immediately.

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