Honey-baked Chicken Wings with Sambal Belacan

I must thank Doreen from my little favourite DIY for this wonderful gift...

Doreen and I know each other through blogging. Like friends like Mich (Piece of Cake), Alice (I Love. I Cook. I Bake.), Joyce (Kitchen Flavours) and Lena (Frozen wings), our friendship grow as we cook, bake and blog together. Last Christmas, Doreen is very generous to send us a huge present and part of the present is this book, Malaysian Menu by Andrew Koh.

This super-easy chicken wing recipe is fantastic! All I need to do is to combine all ingredients and bake... That's all! To my husband, enjoying chicken wings is never fulfilling without a good chilli sauce. To please our big boss - *sign*, I've used another super-easy recipe to make my own sambal belcan and I reckon too that this chilli sauce is a must to compliment these delicious chicken wings.

To make this sambal belcan, all I need is fresh chillies, pre-toasted belcan (shrimp paste), kaffir lime leaves and salt and sugar to season and blend them all together... That's all! For extra convenience, I've made this sauce in a big batch and freeze them in portions for my later uses. Now, I have to harvest more chillies and kaffir lime leaves... Ciao!

Honey-baked Chicken Wings (Recipe from the book, Malaysian Menu)

Marinating the chicken wings for at least 2 hrs

Remember to brush the chicken wings with lots of marinade before baking...

Here's our chilli plant and ...

... kaffir lime tree

Everything that we need to make this easy sambal belacan

A squeeze of lime on both chicken wings and sambal belcan further complete this dish!

Here are the recipes (with my notes and modification in blue)

Honey-baked Chicken Wing
from the book, Malaysian Menu by Andrew Koh

20 chicken wings (I reduced to 15)
2 tbsp char siew sauce (replaced with hoi sin sauce)
1 tbsp oyster sauce
1 tbsp hua-daio wine
1/2 tbsp honey (increase to 2 tbsp)
1/2 tbsp lime juice
 
Preheat the oven to 180°C or 160°C fan forced

Combine all and marinate for at least 2 hrs.

Line trays with aluminum foil and arrange marinated chicken wings onto it / them. 

Brush the chicken wings with marinade and bake in preheated oven at 180°C (or 160°C fan forced) for 20-30 mins.

Note: After 15 mins of baking, I took the chicken wings out of the oven, turned and brushed them with marinade and continue to bake for another 10 mins. Then, I took them out again, turned and brushed them with marinade and continue to bake for another finial 10 mins. Total baking time is 30 mins.

Sambal Belacan
from the book, The best of Singapore Recipes: Nonya Specialties by Mrs Leong Yee Soo

4, optional kaffir lime leaves
225g red chilies
115g shrimp paste (belacan), toasted and broken into small pieces
2 tsp salt
2 tsp sugar

Remove central vein of lime leaves, shred finely, then pound until very fine. (I didn't pound the leaves)

Remove stems (and seeds) from chillies and dip in water. Place wet chilies in blender, add toasted shrimp paste, (I added the leaves at this stage) salt and sugar and blend well. Remove from blender. Mix with the pounded lime leaves (added earlier to blend with chillies).

Divide into portions. Pack into plastic containers or zip-lock bags and freeze.

Happy Baking and remember to enjoy the chicken wings with this chilli sauce!Please support me and like me at Facebook...