While the original version of these are simmered in coconut water before deep-frying, I made a baked version that has all of the flavors of the dish...just a little bit healthier. This was part of my New Year's Eve Rijsttafel.
Ingredients
1 Tablespoon tamarind paste
2 Tablespoons coconut cream (not coconut milk)
2 Tablespoons minced garlic
2 Tablespoons minced lemongrass
2 Tablespoons fresh grated ginger
1 teaspoon ground coriander
2 pounds chicken wings, tips discarded and cut at the joint
Procedure
In a medium mixing bowl, whisk together tamarind paste, coconut cream, garlic, lemongrass, ginger, and coriander. Place chicken wings in the bowl and massage the marinade into the meat. Refrigerate overnight or for, at least, an hour.
Remove chicken from the fridge and preheat the oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin deeply browned and crisped.
To finish, place wings on a serving platter and serve with Nasi Kuning (Indonesian Turmeric Rice), Serundeng (toasted coconut and peanuts), Sambal Kacang (peanut sauce), and Sambal Ulek (chili sauce). I will be sharing those recipes soon.
