Chicken Wings In Sambal Ulek Terasi Recipe

Get ready to embark on a flavor-packed adventure with these sizzling chili sambal chicken wings that are about to turn your kitchen into the ultimate taste playground!

Savor the tastes of Chicken Wings in Sambal Ulek Terasi, a dish that I appreciate for its potency and punch. Juicy chicken wings combine with a sauce made from red chili peppers, which are hand-ground with the big flavors of umami-packed terasi, lime, and palm sugar.

The sauce is first stirred into the wings over heat, just enough to warm everything through, so that the palm sugar can melt and the flavors can marry. Everyone loves wings—they’re messy, they’re tender, they’re full of flavor—and these are some of the best, if I do say so myself.

Chicken Wings In Sambal Ulek Terasi Recipe Ingredients

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• Chicken Wings: High in protein; offers a juicy base; rich in flavor.
• Sambal Ulek: Adds heat; made from fresh red chilies; enhances spiciness.
• Terasi (Shrimp Paste): Contributes umami; intensifies dish depth; fermented flavor.
• Lime Juice: Provides acidity; balances flavors; brightens the dish.
• Palm Sugar: Sweetens delicately; adds caramel notes; softens spicy edges.

Chicken Wings In Sambal Ulek Terasi Recipe Ingredient Quantities

• 1 kg chicken wings
• 2 tablespoons cooking oil
• 100 grams red chili peppers, deseeded and chopped
• 3 tablespoons sambal ulek (chili paste)
• 1 tablespoon terasi (shrimp paste), toasted
• 3 cloves garlic, minced
• 1 shallot, finely sliced
• 1 tablespoon lime juice
• 1 tablespoon palm sugar or brown sugar
• Salt to taste
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce

How to Make this Chicken Wings In Sambal Ulek Terasi Recipe

1. Wash the chicken wings well and dry them with paper towels. They should be completely dry before moving on to the next step. Then, apply a generous coating of salt and freshly ground black pepper. There’s no such thing as too much seasoning at this point.

2. In a large skillet, warm 2 tablespoons of cooking oil over medium-high heat. When the oil is hot, add the chicken wings and cook them until they’ve browned on all sides. Remove the wings and set them aside. You can keep them warm in a low oven while you finish cooking the rest of the wings.

3. In the same frying pan, toss in the minced garlic and finely sliced shallot. Sauté until they give off a mouthwatering smell and turn a shade or two toward gold.

4. Put the deseeded and chopped red chili peppers in the pan. Cook them in the oil for about 2-3 minutes or until they start to soften. I like them soft and a little brown, which takes a little longer.

5. Combine the sambal ulek and toasted terasi with the other elements in the mixture, stirring thoroughly.

6. Add the palm sugar (or brown sugar) and keep cooking, stirring until the sugar has dissolved and the mixture is well blended.

7. Replace the chicken wings in the pan, ensuring they are well coated with sambal and mixed into the other elements.

8. Add the lime juice and soy sauce, and stir to distribute evenly. Turn the heat to low.

9. Place the lid on the pan and allow the chicken wings to simmer for about 20 minutes. During this time, the wings should cook all the way through and become tender. Stir the wings a couple of times during the simmering, if you remember, to ensure they don’t stick and burn.

10. Flavor and fine-tune the seasoning with more salt or soy sauce if needed. Serve the chicken wings steaming, with more lime wedges as garnish if you like.

Chicken Wings In Sambal Ulek Terasi Recipe Equipment Needed

1. Paper towels
2. Large skillet or frying pan with lid
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing spoon or spatula
7. Bowl or plate (to set aside cooked wings)
8. Tongs (for handling chicken wings)

FAQ

• Q: Can I use other parts of the chicken instead of wings?
  
  A: Yes, you can substitute the chicken wings with drumsticks or thighs, but adjust the cooking time accordingly since they may take longer to cook.
• Q: What if I can’t find sambal ulek or terasi?
  
  A: If sambal ulek is unavailable, you can use any chili paste as a substitute. For terasi, you can use fish sauce or leave it out for a milder flavor.
• Q: Can the spice level be adjusted?
  
  A: Absolutely! Adjust the red chili peppers and sambal ulek according to your spice preference. You can use fewer chili peppers for a milder dish.
• Q: Is it possible to make this recipe vegetarian?
  
  A: You can replace the chicken wings with tofu or tempeh and omit or replace terasi with a vegetarian alternative for a vegetarian version.
• Q: How can I make the dish sweeter or tangier?
  
  A: For a sweeter flavor, add more palm sugar. To enhance the tanginess, increase the lime juice or add a bit of tamarind paste.
• Q: How should leftovers be stored?
  
  A: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.

Chicken Wings In Sambal Ulek Terasi Recipe Substitutions and Variations

You can substitute 1 kg of drumsticks for 1 kg of chicken wings.
Red bell peppers can replace red chili peppers in the following ingredients list. But the sweet flavor and the lack of heat mean you should increase the quantity to get close to the same Scoville score as red chili peppers: 100 grams red bell pepper \u003d 0.0 Scoville heat units (SHU) 100 grams red chili pepper \u003d 30,000-50,000 SHU.
1 tablespoon fish sauce can be substituted for 1 tablespoon terasi (shrimp paste).
1 tablespoon honey can be substituted for palm sugar or brown sugar, in the amount of 1 tablespoon.
Two tablespoons of soy sauce can be replaced with two tablespoons of tamari for a gluten-free option.

Pro Tips

1. Prep the Wings for Crispiness Make sure the chicken wings are as dry as possible before seasoning and cooking. Pat them down with paper towels; this helps achieve a nicely browned and crispy skin when searing them in the hot skillet.

2. Customize the Heat Adjust the level of spiciness to your preference. If you want less heat, reduce the amount of sambal ulek or omit some of the chili peppers. For more heat, you can add extra sambal or use hotter chili varieties.

3. Layer the Flavors Toasting the terasi (shrimp paste) enhances its flavor. Consider giving it an extra toast on a dry pan before adding it to the mixture to deepen the umami flavor of the dish.

4. Balance Ingredients Taste the sauce before adding the chicken back to the pan. If it tastes too acidic, balance it with a pinch more palm sugar. Similarly, if it needs more tang, add extra lime juice. Adjust to ensure the flavor is well-rounded.

5. Rest Before Serving After simmering, allow the wings to rest for a few minutes off heat. This helps the sauce to thicken slightly and the flavors to meld together, resulting in a more flavorful dish.