Malaysian Chicken Wings
Published July 29, 2006
- Total Time
- 50 minutes, 1-2 days' refrigeration
- Rating
- Comments
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Ingredients
1 ½ teaspoons cumin
1 ½ teaspoons fennel seed
1 tablespoon plus 1 teaspoon coriander seed
4 ½ dried Thai bird chilies
1 cup kecap manis (sweet Indonesian soy sauce), preferably ABC brand
½ cup fish sauce
½ cup light soy sauce
½ cup sugar
1 tablespoon red food coloring, optional
1 1 ½ -inch piece ginger, peeled and thinly sliced
3 cloves garlic, thinly sliced
12 whole chicken wings, about 2 ½ pounds
Nutritional analysis per serving
39 grams carbs; 315 milligrams cholesterol; 740 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 38 grams fat; 3 grams fiber; 7720 milligrams sodium; 61 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
- Step 2
In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.
- Step 3
Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.
- Step 4
Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.
Private Notes
Comments
This is excellent as written. Fwiw, I don't know of any reason not to cut the wings into three pieces and discard the tips. That makes it easier to fit everything on a single baking sheet.
This works equally well with chicken thighs, with or without the bird chilies, making for a full dinner. Prepare exactly the same way as written with 4-5 pounds of thighs and roast for 35-40 minutes. Sauce is amazing when thighs are served on a bed of rice.
For those who don’t care for wings or prefer the portions of regular chicken pieces, this works equally well with chicken thighs. Use ten average sized thighs. Follow rest of recipe except roast for 45-50 minutes.
This is a wonderful, flavorful recipe. For those who are not fans of chicken wings, this works equally well as a marinade for chicken thighs. The marinade is enough for 5 pounds of thighs, which fit with the marinade, inside a one gallon ziplock bag. Just grill the thighs as you would with any other grilled chicken recipe.