Balinese chicken wings in sweet and spicy BBQ sauce

Ingredients for 2 servings:

• 14 frozen chicken wings
• 60 g sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp soy sauce, dark (Kecap Tim Ikan, see my recipes in the database)
• 1 tbsp fresh lemon juice
• 20 g ginger, fresh or frozen
• 200 g coconut water (Asian shop, drinks)
• 1 tsp chicken broth (strong bouillon)
• 3 tbsp smoky barbecue sauce (e.g. Jay’s Kitchen, BBQ-Saus Kansas City)
• 2 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 2 tbsp Mango syrup à la Ay, dark, Balinese
• 4 tbsp marinade (after cooking)
• 2 tbsp ginger, slices from the marinade
• 3 medium-sized garlic cloves, fresh
• 2 liters of fresh frying oil (preferably refined peanut oil)
• ½ Pepper, red, long, mild
• n. B. Sesame, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A top-class finger food and a specialty from Sanur, Bali, Indonesia.

Thaw the chicken wings. In the meantime, wash and peel the fresh ginger and cut it crosswise into thin slices. Weigh the frozen lemon juice and thaw it. For the fresh lemon juice, wash a lemon and cut a piece lengthwise from the stem to the right and left. Remove the cores and squeeze the juices by hand. Discard the empty parts and the middle part (which contains bitter substances). Mix all ingredients for the hot marinade in a 2-liter saucepan. Add the thawed wings to the marinade and bring to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Strain the wings, remove any remaining ginger slices, and let them dry slightly on kitchen paper. Reserve 4 tablespoons of the marinade and discard the rest. Press 2 tablespoons of the ginger slices through a garlic press and use for the BBQ sauce. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the peppers, remove the stems, slice lengthwise, open, deseed, and cut lengthwise into thin strands, then cut these lengthwise into small cubes. Combine the ingredients for the BBQ sauce in a small saucepan and bring to a boil briefly. Brush the wings lightly with the BBQ sauce. Place on a wire rack and grill in the oven or on a grill until golden brown. Transfer to serving bowls, drizzle with the remaining BBQ sauce, and serve warm as a side dish or snack. Optionally, fry the wings in batches in 180°C hot frying oil for about 20-30 seconds until golden brown. I prefer this method because it’s less work and the difference in flavor is minimal.