On a recent trip to Bali, my Balinese stepmother let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home. She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes.
4 cloves garlic, minced
1 fresh red chilli, finely chopped
1 small onion, minced
1 (2cm) piece fresh turmeric root, peeled and minced
1 teaspoon sea salt
1 tablespoon brown sugar
2 teaspoons olive oil
12 chicken wings, separated at joints, tips discarded
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Combine garlic, chilli, onion, turmeric and sea salt; bruise with a mortar and pestle or with the flat side of a cleaver. Place into a bowl and stir in brown sugar and olive oil. Toss chicken wings with marinade, cover and refrigerate for at least 1 hour.
Preheat oven to 200 degrees C. Line a baking tray with aluminium foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking tray.
Bake in preheated oven until deep, golden brown, about 30 minutes.
If fresh turmeric root is not available, substitute 1 teaspoon of dried turmeric.