Ingredients
2.5 kg chicken wingettes, patted dry with a paper towel
⅓ cup kecap manis
1 tbsp sambal oelek
1 tbsp fish sauce
Method
- Preheat oven to 220°C (200°C fan forced). Line 2 baking trays with baking paper. Place wings into a bowl. Add 1 tablespoon peanut oil and season with salt and ground white pepper. Toss well to coat. Transfer chicken to baking trays in a single layer. Bake for 30 min or until browned and cooked through.
- Meanwhile, combine the kecap manis, sambal oelek and fish sauce in small bowl. Set aside.
- When wings are ready, transfer to a large bowl. Pour over the sauce and toss well to coat, reserving sauce. Return wings to baking trays and bake for a further 5-6 min or until golden and sticky. Transfer to serving plate and serve with reserved sauce for dipping. Garnish with coriander and serve with lime wedges if desired.
