John Myers
Contents
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Ingredients
For the hot marinade:
- 60 g Sambal Bangkok ala Siu (URL see step 6)
- 2 tbsp Kecap Tim Ikan (see note)
- 1 tbsp Fresh lime juice
- 20 g Ginger, fresh or frozen
- 200 g Coconut water
- 1 tsp Chicken broth, Kraft bouillon
For the BBQ sauce:
- 3 tbsp Barbecue sauce, smoky
- 2 tbsp Sambal Bangkok ala Siu (URL see step 6)
- 2 tbsp Balinese mango syrup ala Ayu (URL see step 6)
- 4 tbsp From the marinade (after cooking)
- 2 tbsp Slices of ginger from the marinade (see preparation)
- 3 medium sized Fresh cloves of garlic
In addition (optional):
- 2 liter Frying oil, fresh
To garnish:
- 0,5 Hot peppers, red, long, mild
- 0,5 Sesame seeds, white
Instructions
- Defrost the chicken wings. In the meantime, cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
- Mix all ingredients for the hot marinade in a 2 liter saucepan. Put the thawed wings in the marinade and bring to a simmer. Simmer with the lid on for 30 minutes, layering occasionally. Strain the wings, remove any sticking ginger slices and let them dry a little on kitchen paper. Retain 4 tablespoons of the marinade, discard the rest. Press 2 tbsp of the ginger slices through a garlic press and use for the BBQ sauce.
- Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Put the ingredients for the BBQ sauce in a small saucepan and briefly bring to the boil.
- Brush the wings thinly with the BBQ sauce. Place on a wire rack and grill until golden brown in the oven or on a grill. Place in serving bowls, drizzle with the rest of the BBQ sauce and serve warm as a side dish or snack.
- Optionally, the wings can be fried in portions in 180 degrees hot frying oil for approx. 20 - 30 seconds until golden yellow. I prefer this method because it is less work and the difference in taste is minimal.
- URL for: Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Balinese mango syrup ala Ayu: Balinese mango syrup ala Ayu
