Ajam Paniki – Indonesian Coconut Chicken Wings

A rich, spicy and aromatic dish – perfect for your HOT WOK

Bring the flavors of Indonesia to your backyard with this flavorful and easy-to-make Ajam Paniki. Traditionally made with chicken simmered in a spiced coconut sauce, this version uses free-range chicken wings and is cooked outdoors on the HOT WOK for maximum heat and depth of flavor.

Ingredients (serves 4):

For the chicken:

• 1 kg free-range chicken wings

• Oil for frying

For the spice paste (boemboe):

• 3 shallots

• 3 garlic cloves

• 2 red chilies (adjust to taste)

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp shrimp paste (optional)

• 1 tbsp oil (for blending)

Sauce:

• 400 ml coconut milk

• 2 stalks lemongrass, bruised

• 3 lime leaves

• 2 Daun Salam leaves (Indonesian bay leaves – optional)

• Salt and sugar to taste

Instructions:

1. Prepare the boemboe (spice paste):
Blend shallots, garlic, chilies, coriander, turmeric, shrimp paste, and a tablespoon of oil into a smooth paste.

2. Sear the wings:
Heat your HOT WOK on high using the inner burners. Add a little oil and sear the chicken wings until lightly golden. Remove and set aside.

3. Cook the sauce:
Lower the heat slightly. Add the spice paste to the wok and sauté for 1–2 minutes until fragrant. Pour in the coconut milk and stir well. Add lemongrass, lime leaves, and Daun Salam. Season with salt and a pinch of sugar.

4. Simmer:
Return the chicken wings to the wok. Reduce heat to low and let everything simmer gently for about 30 minutes until the sauce thickens and the wings are cooked through.

5. Serve hot:
Serve with steamed rice – and enjoy an authentic Indonesian meal with a smoky HOT WOK twist!

Tip: No HOT WOK yet? You can still make this on your stovetop, but the intense heat and flame of the HOT WOK elevate the flavor to restaurant quality.