Sweet and Sour Rendang Chicken Wings

Number of Portions
Sweet and Sour Rendang Chicken Wings


- 1.5 kg chicken wing pieces
- 1 cucumber, cut into long spear slices
- 200 grams Rendang Curry, 1 tbs reserved
- 200 ml water
- 175 grams sugar
- 3 Lime Leaves
- 1 1/2 Schwartz Crushed Chillies
- 1 lemongrass, sliced
- 2 limes, juiced
- 75 grams peanuts, chopped


Coat the wings with the Rendang Curry in a large bowl (reserving the 1 tbs for later). Cover and refrigerate for at least 2 hours or overnight for extra flavour.

Arrange the chicken wings in a single layer on a foil-lined large shallow baking pan. Bake in a preheated oven at 200°C 400°F or gas mark 6 for 35 to 40 minutes, or until golden brown and cooked through, turning halfway through cooking.

Meanwhile, add the sugar, Lime Leaves, Chilies, lemongrass and remaining 1 tbs Rendang Curry to the water, and bring to boil in a small saucepan. Reduce the heat and simmer for 10 minutes. Allow to cool to room temperature, then remove the lime leaves and lemongrass and stir in the lime juice.

Place the wings in a large bowl with the lemongrass and lime syrup and toss to coat well. Sprinkle with the peanuts and serve immediately with cucumber spears.


Rendang curry is a rich, fragrant blend of aromatic ingredients including chilies, lemongrass, ginger, garlic, tamarind, coriander and turmeric, used to make the popular Southeast Asian curry, Rendang. Kaffir lime leaves are the highly perfumed leaves of a Southeast Asian citrus fruit. They provide a fragrant, citrus flavor to rice, soups, stews, stir-fries and curry dishes.

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