These succulent, spicy, no-fry chicken wings are first marinated in Rendang Curry then tossed in a tangy syrup infused with lemongrass and kaffir lime, offering a welcome Southeast Asian twist to traditional hot wings.
Coat wings with 4 tablespoons of the rendang curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.
Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with non-stick cooking spray. Bake in preheated 400ºF oven 35 to 40 minutes or until golden brown and cooked through, turning halfway through cooking.
Meanwhile, bring water, sugar, lime leaves, 1 of the thinly sliced chilies, lemongrass, and remaining 1/2 tablespoon rendang curry to boil in small saucepan. Reduce heat and simmer 10 minutes. Let cool to room temperature. Remove lime leaves and lemongrass. Stir in lime juice.
Place wings in large bowl with the lemongrass lime syrup; toss to coat well. Sprinkle with remaining 1/2 thinly sliced chile and peanuts. Serve immediately with cucumber spears.
Chef's Tip!
Kaffir lime leaves are the highly perfumed leaves of a Southeast Asian citrus fruit. They provide a fragrant, citrus flavor to rice, soups, stews, stir-fries, and curry dishes. The leaves can be purchased fresh, dried, or frozen in Asian markets or online specialty stores.
Thai birds eye chilies are small hot chilies commonly found in Southeast Asia. If unavailable, substitute with chilies de arból or fresh cayenne peppers.
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