Sambal Chicken Wings

Sambal Chicken WingsSam who? Sambal. There is a wide variety of sambal, a chili paste used as a condiment, or as an ingredient in many Indian or Asian dishes. I look at sambal as a killer garlic chili sauce, with hints of lime, garlic, and a punch of chili. Perfect. Who can go wrong with lime, chili, and garlic? In the past, I have typically used sambal as a condiment, just touching on it, small dips if you will, with my food, as the flavor is robust and will pretty much rock your socks off, or open your sinuses, depending on your heat level.

So, I have so chili, garlic, lime, concoction. I have chicken wings. Let’s get this started. This appetizer, or heck, even dinner if you will, is super simple, packed with flavor, and is good any day of the week.

Ingredients:

  • 12 chicken wings, chopped at the joint, tips removed
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • 2 tbsp of chili garlic sauce (sambal olek)
  • 4 cloves of garlic, minced
  • 1 tsp olive oil
  • pinch of salt
  • pinch of cracked black pepper

Once your chicken wings are chopped, halved, and ready to go, throw them in a ziplock bag. Add the remaining ingredients, and give them a good massage in the bag. Make sure everything is incorporated, then place in the refrigerator at least four hours, but preferably overnight.

After they have marinated, the next step is a run in the oven, then on the grill. This is what I love about chicken wings. You can slow cook them, fry them, and throw them on the grill. No particular order in any of that. Fry, bake, grill; grill, bake, fry. You get it.

Regardless, this is an oven to grill process. Preheat your oven to 350 degrees, place the wings on a baking sheet, and cook for roughly 20 minutes.

During the last five minutes or so, preheat your grill, gas that is, or if you are running charcoal, preheat ahead of time, otherwise, feel free to get your broiler going. Once again, many options.

Once the 20 minutes is up, remove them from the oven, and put them on your preheated grill. Cook for a few minutes on each side. Plate with carrot and celery strips, and a bit of the sambal. Now is the time to sit back, relax, and watch people enjoy, or better yet, enjoy yourself.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Sambal Chicken Wings

  1. I was hoping to do chicken wings this week and the store I went to doesn’t sell them…crazy, huh? I looove sambal and use it in large quantities when I order in.

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