Sweet and Sour Rendang Chicken Wings
Crispy oven-baked chicken wings glazed with a bright sweet-sour rendang syrup infused with makrut lime, lemongrass, and Thai bird's eye chilies. The rendang curry paste marinates the wings for depth, while the cooled syrup adds tangy complexity and fresh heat. Serve as an impressive appetizer or main course for casual gatherings, weeknight dinners, or entertaining. This version bridges Southeast Asian and sweet-savory American comfort food, offering aromatic complexity without heavy spice.
Ingredients
- 2 pounds chicken wing pieces
- ½ cup plus 1 tablespoon rendang curry paste, dividedred curry paste1:1spice
slightly less complex rendang flavor
- ½ cup water
- ½ cup sugar
- 3 makrut lime leaves, wholelime zest1 leaf = 1/4 teaspooncitrus
less aromatic but faster
- 3 fresh Thai bird's eye chilies, thinly sliced, dividedserrano peppers1:1heat
slightly less floral heat
- 1 ½ tablespoons fresh lemongrass, 1/2-inch pieces
- 2 tablespoons lime juice
- ¼ cup peanuts, chopped
- 1 cucumber, cut into spears
Instructions
- 1
Preheat oven to 400°F.
- 2
Coat wings with half cup rendang curry in large bowl, cover, and refrigerate at least 2 hours or overnight.
- 3
Arrange wings in single layer on foil-lined baking pan sprayed with cooking spray.
- 4
Bake 35 to 40 minutes until golden brown and cooked through, turning halfway.
- 5
Meanwhile, bring water, sugar, lime leaves, 2 of the sliced chilies, lemongrass, and remaining rendang curry to boil in small saucepan.
- 6
Reduce heat and simmer 10 minutes.
- 7
Let cool to room temperature.
- 8
Remove lime leaves and lemongrass, then stir in lime juice.
- 9
Place baked wings in large bowl with syrup and toss to coat.
- 10
Sprinkle with remaining sliced chile and peanuts.
- 11
Serve immediately with cucumber spears.
Tips
Marinate wings overnight for maximum rendang flavor penetration into the meat.
Remove center stem from fresh makrut lime leaves before using to unlock full lemon-lime aroma.
Toss wings with syrup while still warm so they absorb maximum glaze flavor.
Good to Know
Transfer cooled wings to airtight container and refrigerate up to 3 days. Wings can be reheated in 350°F oven for 10 minutes until warmed through.
Marinate wings overnight. Prepare syrup up to 1 day ahead, cover, and refrigerate. Bake wings day-of. Glaze and garnish just before serving for best texture.
Serve warm or at room temperature as appetizer for 8-10 people, or as main for 4-6 with rice or noodles.
Common Mistakes
Don't skip the marinating step to avoid dry, bland wings.
Don't skip cooling the syrup to avoid cooking off the fresh lime flavor.
Don't garnish until serving to avoid soggy peanuts and wilted chilies.
Substitutions
Nut-Free Alternatives
General Alternatives
less aromatic but faster
slightly less floral heat
FAQ
Can I make this without rendang curry paste?
Yes, substitute with red curry paste in equal amount, though the dish loses the distinctive coconut-spiced rendang flavor. Red curry works well but yields a different, more generic Thai profile.
How long can I keep cooked wings and can I freeze them?
Store refrigerated up to 3 days in airtight container. Freezing is not recommended as the syrup glaze separates and the wings become soggy upon thawing.
What if my makrut lime leaves aren't available fresh?
Frozen or dried leaves work well. Use frozen whole without thawing, or use dried whole since they don't need to be stemmed. Expect slightly less aromatic intensity than fresh.