These Two Sambal Chicken Wings are like most Chicken Wing appetizers, except the sauce is made from two very different fiery spice pastes.

When you order Chicken Wings in a restaurant or a bar, they are typically deep-fried and then tossed with some sort of sauce. It maybe a BBQ sauce, or a Teriyaki sauce, or anyone of many ‘Hot’ Sauces, each with varying degrees of Chili heat. Here, Chicken wings are baked, rather than deep-fried, and the flavor sauce is made up two of my own home-made Spice Pastes (known as Sambals), one of which is complex and aromatic, and the other simple and extremely fiery.

Ingredient Notes

You can buy commercially prepared jars of the two Sambals for this recipe, or you can use my homemade Sambal Belacan, and homemade Sambal Terasi. Obviously, you can substitute any sort of hot sauce you like, but the effect will be completely different. If you follow my recipes, you will at least have the option of altering it to suit your own taste and create your own signature Chicken Wing dish.

The Method

The Ingredients for the Two Sambal ‘Sauce’

First, put your spice blends and sugar to sweeten in a bowl large enough to hold the Chicken Wings and mash them together. Add a little oil, or even a splash of vinegar if the blend is a little dry.

You can certainly bake your wings whole, if you prefer, but I like to break mine down into the three constituent parts. Normally, I only serve the meaty ‘Drumette’ and Middle sections and eat the tips separately as a little snack.

To cook, bake the wings at 450 degrees for about 30 minutes or so until they are golden, slightly crispy and cooked all the way through.

Once the wings are baked, and still piping hot from the oven, toss them with the spice mix until they are all evenly coated.

Serve hot, with a side sauce if you like

Your Recipe Card:

Print Recipe