Rookie Pan
← All recipes
Indonesia, Asia · Beef rendang

Crispy rendang wings

Oven-baked chicken wings with crackling skin, tossed in a glossy, deep rendang glaze and showered with toasted coconut: a bar snack born from a classic.

ServingsServes 2
Total cooking time1 h
Drying in the fridge+ 1 h
DifficultyMedium

Method

  1. Pat the wings very thoroughly dry with kitchen paper; any moisture left stops the skin crisping. In a large bowl mix the salt, baking powder, turmeric and ground coriander, add the wings and toss until evenly coated. Set a wire rack on a 40×30 cm baking tray and lay the wings on it skin side up without touching. Leave uncovered in the fridge for 1 hour (overnight if you can) to dry out.

    Add in this stepChicken wings, split into flats and drumettes 600 gSalt 1 tspBaking powder 1¼ tspGround turmeric ½ tspGround coriander 1 tsp

  2. Preheat the oven to 220 °C. Bake the wings on the shelf just below the middle for , turning them once after 20 minutes; with two trays, swap their positions halfway. They are done when the skin is puffed and deep golden, sounds crisp when tapped and the thickest drumette reaches at least 75 °C.

  3. While they bake, make the glaze. Blend the shallots, garlic, ginger and chillies with 1–2 tbsp water until smooth. Heat the oil in a 18 cm pan, add the bruised, knotted lemongrass, the torn lime leaves and the paste and fry over medium heat for , until darker and the oil separates.

    Add in this stepShallots (or onion) 50 gGarlic cloves 2Fresh ginger 8 gRed chillies 2Vegetable oil 1 tbspLemongrass stalk 1Makrut lime leaves 3

    medium heat

  4. Add the coconut milk, palm sugar and tamarind and simmer over medium heat for , stirring, until thick enough to coat the back of a spoon and leave a brief trail when you drag a spatula across the pan. Remove the lemongrass and lime leaves. If it gets too stiff, loosen it with a spoonful of water.

    Add in this stepUnsweetened coconut milk 180 mlPalm sugar (or brown sugar) 3 tspTamarind paste 1 tsp

    medium heat

  5. Toast the coconut in another dry pan over medium-low heat for , stirring, until nutty and golden brown, then tip it out at once.

    Add in this stepUnsweetened desiccated coconut 15 g

    medium-low heat

  6. Slice the spring onions and cut the lime into wedges. Put the hot wings straight from the oven into a large bowl, pour over the warm glaze and toss quickly until glossy. Pile onto a plate, scatter with the toasted coconut and spring onions and serve at once with lime wedges. Toss only just before eating, or the skin softens.

    Add in this stepSpring onions 1Lime ½

Cook's tip

Use baking powder, not bicarbonate of soda, and stick to the amount given or it tastes bitter. The glaze can be made ahead and rewarmed. In an air fryer, cook at 200 °C for 22–25 minutes, turning halfway. For more heat, add chilli flakes to the glaze.

Cooking it at camp

Make the glaze and toasted coconut at home and pack the wings, tossed in the dry rub, in the cooler. At camp, cook them over indirect heat on a lidded charcoal grill for 30–40 minutes, turning often, then toss in the warmed glaze. The glaze burns easily, so keep it away from direct flames.