Ajam Paniki Recipe: Indonesian Coconut Milk Chicken Wings with Traditional Paniki Sauce

Discover the traditional recipe for Ajam Paniki, these spicy chicken wings simmered in coconut milk, infused with lemongrass and Indonesian spices.

Necessary utensils

• Wok or large high-sided sauté pan

• Blender or mortar and pestle for spice paste

• Spatula or wooden spoon

• Cutting board and sharp knife

Country / Region

• Country: Indonesia

• Region: Sulawesi (Manado, Northern Moluccas)

• Recipe creator: oral transmission

Specifications

1. Use fresh chicken, wings or uniform cuts, from quality poultry (locally farmed if possible)

2. Thick, unsweetened, additive-free coconut milk

3. Fresh spices: garlic, ginger, chili, lemongrass

4. Use palm sugar or brown sugar to balance sweet and spicy

5. Slow cooking, gentle simmering to allow aromas to develop

Recipe evolution
Originally, only fresh local spices were used, without ground turmeric. Coconut milk was sometimes replaced with locally fermented milk depending on availability. Today, variants include lime juice or additional aromatic herbs, and the level of spiciness is adjusted for modern or tourist palates.

History

• Origin and background:
  The Ajam Paniki recipe originates from Manado, on the island of Sulawesi, in Indonesia’s Northern Moluccas. It belongs to the “rica-rica” or “paniki” family of dishes where coconut milk plays a central role in softening the spiciness of the spices.

• Evolution from the original version:
  Originally made with farm poultry, locally gathered spices, and cooked over a wood fire. Later adapted to urban kitchens using pellet stoves or gas, with ingredients available in modern markets and canned coconut milk.

• Signature recipe from three chefs:

  1. The local Manado chef: preserves the most authentic version, no refined sugar, uses fresh garlic, slow cooking.

  2. A modern Indonesian chef: uses faster cooking techniques, blends spices for consistency, finishes under a grill to caramelize.

  3. An international chef: offers a milder version with less chili, adapts aromatics to suit Western palates, served with varied sides.

Legend or anecdote

In Manado, it is said that preparing Ajam Paniki is a moment of family gathering: children peel the garlic, elders select the aromatic leaves, and the dish is often made to welcome guests, symbolizing abundance and hospitality.

Recipe description

A rich, aromatic dish where garlic, ginger, lemongrass, and chili combine with coconut milk to coat chicken wings in a creamy sauce that is both spicy and smooth. The slow simmering allows the meat to absorb the spices, while the golden color from turmeric adds visual warmth. Served hot with fragrant rice, and optionally fresh vegetables or pickles to balance the richness.

Ingredients

Professional ultra-detailed description

• Preparation time: 20 minutes

• Cooking time: 35‑40 minutes

1. Cutting and preparation:

   • Separate the chicken wings at the joints if needed, rinse well, then pat dry.

   • Peel the garlic and onion; clean the ginger and chilies; remove the outer layers of the lemongrass and slice if needed.

2. Making the spice paste (bumbu):

   • In a blender, combine garlic, onion, ginger, chilies, lemongrass, turmeric, and coriander. Blend until a smooth paste forms. If too dry, add a little ice water to help blend.

3. Sautéing the aromatics:

   • Heat oil over medium heat. Add the spice paste and cook, stirring constantly, for 3‑5 minutes or until fragrant, shiny, and essential oils release — do not let it brown.

4. Coloring the chicken:

   • Add the wings, raise the heat slightly, and sear each side until lightly golden (5‑8 minutes), coating well with the spice paste.

5. Simmering:

   • Pour in the coconut milk, reduce heat to low. Add palm sugar, salt, and pepper. Cover and simmer for 20‑25 minutes while monitoring, then uncover and cook another 10‑15 minutes until the sauce thickens and coats the wings.

6. Finishing:

   • Adjust seasoning (salt, sugar, chili if needed).

   • Optional: brown under a hot grill for 3‑5 minutes to caramelize the surface.

7. Food safety:

   • Chicken’s internal temperature must reach at least 75 °C for safety.

   • Use clean utensils, and wash hands and surfaces after handling raw and cooked items.

Nutritional facts (per serving, for 4)

• Energy: ~520 kcal

• Fat: ~35‑40 g

• Carbohydrates: ~8‑12 g

• Protein: ~30‑35 g

• Fiber: ~2‑3 g

Allergens present: Coconut milk (coconut), possible traces of peanuts depending on the environment, pepper/chili.

Possible adaptations:

• Reduce chilies for a milder version

• Use light coconut milk for a lower-fat version

• Substitute wings with white meat pieces for faster cooking

Glossary

• Bumbu: Indonesian fresh spice blend or spice paste

• Simmering: slow, gentle cooking at low heat, often partially covered

Serving

• Plating: Arrange wings coated in sauce in a deep dish, garnish with fresh coriander leaves or Thai basil

• Side dishes: jasmine or basmati rice, stir-fried vegetables, pickles (acar) for contrast