Balinese Chicken Wings

Balinese Chicken Wings

12
CHEYENNIGANS 1

"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."
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Ingredients

1 h 50 m servings 253 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Bake in preheated oven until deep, golden brown, about 30 minutes.

Footnotes

  • Note
  • If fresh turmeric root is not available, substitute 1 teaspoon of dried turmeric.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

I absolutely love to try different recipes and especially ones that come from mothers. :) This recipe is to die for! I'll never make my hot wings the same! Thank you!

Most helpful critical review

I think the marinade was alright. The flavor was pretty mild overall and baking them makes it seem like you are eating roasted chicken instead of fried chicken, which is how I prefer my wings. ...

I absolutely love to try different recipes and especially ones that come from mothers. :) This recipe is to die for! I'll never make my hot wings the same! Thank you!

My family really liked this, although I had to improvise a little. I used 1tsp of ground tumeric and 1 1/2 tbs ground red pepper. I also started it on the grill, grilled it for about 20 minute...

I modified this recipe slightly to marinade chicken thighs and it turned out wonderful. Of course, they took a bit longer to cook, but they were worth the wait. I left out the sugar because of p...

The flavor is a nice change from the traditional wings. I was afraid I would make the marinade too spicy and only used one red pepper (double the recipe). Not spicy at all, will use 2 peppers ...

These were awesome. They're our new favorite chicken wing style. The baking leaves them the perfect tenderness. Everyone, even the kids, loved these!

Thanks for sharing a wonderful recipe! The non-recipe thing always stops me from trying out different dishes. I used 1/2 tsp ground turmeric and 1/2 a medium onion for the shallot. Wonderful, wo...

marvelous recipe!

My favourite chicken wing recipe ever. It's my sons favourite too. I made it for my friend''s son as he loves chicken wings and he said it's the best chicken wings in the world!!

This was delicious and I needed a use for fresh turmeric so it was perfect. I didn't think there was enough marinade but I stuck it all in a ziplock bag with the chicken and squished it a bit an...