AT A GLANCE
"Cook an extra 10 more than you think you will need - trust me, they're super-tasty," says Turner. You'll need to begin this recipe a day ahead.
|01||Heat 60ml oil in a frying pan over low heat, add shallot and stir occasionally until golden (10 minutes). Process dried and fresh chillies and remaining oil in a small blender until finely chopped. Add chilli mixture to pan and cook until aromatic (10-15 minutes). Combine tamarind pulp with 125ml hot water in a bowl, mash with a fork, then strain through a sieve, pressing on solids with a spoon (discard solids). Add 100ml tamarind liquid, palm sugar, fish sauce and lime juice to pan, stir occasionally until thickened (30-35 minutes) and set aside to cool.|
|02||Combine wings and sambal in a non-reactive container and refrigerate to marinate (6 hours, or overnight).|
|03||Preheat oven to 180C. Remove wings from marinade (discard) and arrange on an oven tray lined with baking paper. Cover with 2 layers of foil, seal tightly and roast until wings are tender (40 minutes). Remove foil and cook until dark golden (15-20 minutes). Serve hot or, if heading for the beach, at room temperature.|
SOUTHERN BAY BREWING REQUIEM PILSNER. , suggested by ASTRID TURNER