My mother and her family are from Jakarta and one of the most cherished things that they brought here to America was their Indonesian influence on food. The burn of fiery hot chilies, the smell of pungent shrimp paste, and the comfort of warm fluffy rice all brings back fond memories of a childhood long gone. Fortunately, at a young age I was able to observe the kitchen matriarchs prepare the most amazing dishes that anyone could imagine. Regrettably, so many of the recipes that those sweet women prepared are forgotten for no one bothered to write them down. However, their techniques, flavors, and love of Indonesian cuisine are shared with my family today.
My chicken wings are baked and then tossed in a sweet, sour and spicy glaze. The flavors of ginger, garlic and sambal oeleck make these wings a definite winner. Enjoy my Indonesian Chicken Wings! – Tessa
4 pounds chicken wings, split and tips removed
1/4 c. Indonesian soy sauce (medium)
1/4 c. honey
1/4 c. tomato ketchup
1/4 c. lime juice
2 tsp . garlic paste
2 tsp. ground ginger
1 Tbls. sambal oeleck (chili pepper paste) or to taste
1 tsp. seasoning salt
1 tsp. black pepper
Let’s begin. Preheat your oven to 450 degrees. Line a large baking sheet with foil and spray with nonstick spray. Sprinkle wings with salt and pepper. Place wings on baking sheets and bake for about 40 minutes, turning the wings over after about 20 minutes. In a large mixing bowl, mix together the Indonesian soy sauce, honey, ketchup, lime juice, garlic paste, ginger, and sambal oeleck. When wings are done, remove from oven and toss in bowl with sauce. Put back on baking sheets and bake for about 5 more minutes or until glazed. Serves 6 – 8 people. Enjoy!