Indonesian•indulgent

SWEET POTATOES STUFFED CHICKEN WINGS

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

8 chicken wings
1 large sweet potato
1 stalk of spring onion ((remove the white part and save for other use and cut the green leaves into long thin strips))
Some grape seeds oil
1 Tbsp Chinese black vinegar
1 tsp chili oil
1 Tbsp dark soy sauce
1 Tbsp sugar
2 Tbsp plum sauce
1/2 cup water

1
Preheat your oven to 375 F. Peel the sweet potatoes and cut into 1/2 x 2 inch sticks, set aside. If you have the whole wings, separate them by cutting into pieces. Slide your index finger under the skin behind the middle bones of the winglets and slide in 1 to 2 of the sweet potato sticks and continue until you are done with the rest of the chicken and sweet potatoes (you may have few left overs of the sweet potatoes)
2
Line a baking sheet with aluminum foil. Place the stuffed chicken wings onto the baking sheets and brush with some grape seeds oil. Bake until cooked through and golden brown, about 45 minutes or longer. The sweet potatoes won't be as crunchy compare to if you deep-fry them, but it still taste good
3
While the chicken is baking, prepare the sauce by combining all the sauce ingredients and cook it in a small sauce pan until the sugar dissolves
4
When the chicken is cooked, arrange on a serving platter and drizzle the sauce over and garnish with spring onion and serve immediately