Malaysian Chicken Wings II

Name: Malaysian Chicken Wings II
Prep time: 24 h
Cook time: 25 min
Total time: 24 h 25 min
Yield: 2-3 serving(s)
Ingredients: 1 1/2 teaspoons cumin; 1 1/2 teaspoons fennel seeds; 1 tablespoon coriander seed; 1 teaspoon coriander seed; 4 1/2 dried thai bird chilies (or other dried red chilies); 1 cup ketjap manis (sweet Indonesian soy sauce, preferably ABC brand); 1/2 cup fish sauce; 1/2 cup light soy sauce; 1/2 cup sugar; 1 tablespoon red food coloring (optional); 1 -1 1/2 inch fresh ginger, peeled and thinly sliced; 3 garlic cloves, thinly sliced; 12 whole chicken wings, about 2 1/2 pounds

Submitted by gailanng

"Not into Malay food? You don't know what you're missing! Originally published in The Arsenal 2006."

Download

Ready In:: 24hrs 25mins
Ingredients:: 13
Serves:: 2-3

ingredients

1 ¹⁄₂ teaspoons cumin
1 ¹⁄₂ teaspoons fennel seeds
1 tablespoon coriander seed
1 teaspoon coriander seed
4 ¹⁄₂ dried thai bird chilies (or other dried red chilies)
1 cup ketjap manis (sweet Indonesian soy sauce, preferably ABC brand)
¹⁄₂ cup fish sauce
¹⁄₂ cup light soy sauce
¹⁄₂ cup sugar
1 tablespoon red food coloring (optional)
1 - 1 ¹⁄₂ inch fresh ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
12 whole chicken wings, about 2 1/2 pounds

directions

In a small saute pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
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.
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. Note: The marinade ingredients may be salty enough, but I still lightly season with salt prior to baking. Reserve the marinade. Cook for 20 to 25 minutes.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile