These Indonesian chicken wings just got better the more I ate – and I ate them ALL. I almost didn’t want them to end. There’s something so rewarding about finding a bit of chicken hidden on a wing, it’s like winning a minor prize at the lottery! This is the perfect Indonesian chicken!
Finger licking good – sorry I had to say it.
These sticky, ribs are such a breath of fresh air to run of the mill American buffalo wings! Don’t get me wrong, I can still enjoy a bowl of those for breakfast, but OH BOY, these sweet, salty gooey morsels are another level.
I can’t get enough Indonesian food in my life they have all the naughtiest food in South East Asia including one of my favourite curries, period – Beef Rendang (check that out people – for reals). They make an unbelievable fried chicken (still not been able to come close to that at home) and my other personal favourite – chicken satay! I won’t allow myself to make this for greedy reasons. I could drink homemade satay sauce like coffee. These wings are at the top too…
Making these ribs at home really is simple. There are not a massive amount of ingredients, no marinating and it’s pretty much just put everything in a pan and wait for 30 minutes. If you can wait THAT long, then that’s pretty much all you need to worry about.
Messy ribs – the only kind of ribs you want to mess with
If you don’t resemble a meal-time toddler by the time you’ve finished these ribs, you’re not eating them properly. The sticky, tangy, salty, sweet sauce clings to everything it touches. My bears is always a write off afterwards and I have to fully wash my face every time. It’s worth it though!
Indonesian Chicken Wings – get your game on!
I’m always looking for authentic Indonesian chicken recipes to share with my friends and family, and these sticky, spiced treats are legit Indo wings to take along on sports screening days. They’re always a winner! Not that I watch the sport, I just eat the chicken – mostly all of it. Perfect for THE Game, hot or cold, or just perfect for the eating game when you’re home alone and don’t have anyone staring at you at your primal worst.
Heat wok with oil until just hot. Fry the garlic and chicken together for 2-3 minutes until lightly browned.
Add the shrimp paste, sugar and ginger and stir for 2-3 minutes. Add the kecap manis and spring onions, bring to a simmer then reduce the heat to low. Cover the wok and simmer the chicken for 30 minutes, stirring occasionally. Add a little water if the chicken sticks.
Serve with fluffy rice or just on their own as a little albeit messy canapé