Ingredients:
- 10 chicken wings
- 4 candlenuts
- 1 thumb-sized piece of turmeric
- 4 shallots
- 2 garlic cloves
- 1 packet sweet soy sauce (kecap manis)
- Salt, to taste
- Seasoning, to taste
- Cooking oil
Instructions:
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Prepare the Spice Paste: Begin by grinding the turmeric, shallots, garlic, and candlenuts into a fine paste. You can use a mortar and pestle or a food processor for this step.
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Sauté the Paste: Heat a generous amount of oil in a pan over medium heat. Add the ground spice paste and sauté until it becomes fragrant and slightly golden.
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Cook the Chicken Wings: Add water to the pan to create a sauce. Place the chicken wings into the pan and mix well with the spice paste. Season with salt and additional seasoning to taste. Allow the wings to simmer in the mixture until the water reduces and the wings are well-coated.
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Fry the Wings: Once the sauce has reduced and thickened, heat more oil in a separate pan. Fry the wings until they are crispy and fully cooked through, turning them occasionally to ensure even browning.
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Serve: Remove the wings from the oil and drain on paper towels. Serve hot as a delicious appetizer or main dish.
Enjoy these flavorful and crispy Indonesian chicken wings with your favorite dipping sauce or a side of steamed rice!