MALAYSIAN BARBECUE CHICKEN WINGS
Steps:
- Combine all ingredients apart from the chicken and mix it well, set it aside and this will be your marinade.
- Place chicken in a zip lock bag then pour marinade, distribute it evenly then zip the bag and let it marinate overnight.
- Remove chicken from the bag then place it in skewers, place chicken in the oven and bake for 200C for 20-25 minutes then bring temperature up to 220C and set it to grill mode then cook for 3 more minutes or until the chicken is golden brown in colour.
- Remove from oven then serve while hot.
BBQ CHICKEN WINGS
Honey bbq chicken wings marinated with homemade dry rub, garlic, honey and soy sauce. These wings have crispy skin, juicy and flavorful and perfect for outdoor grilling!
Provided by Rasa Malaysia
Categories American Recipes
Time 1h20m
Number Of Ingredients 5
Steps:
- Rinse the chicken wings with cold water and pat dry with paper towels. Set aside.
- Get a big bowl, marinate the chicken wings with all the ingredients. Mix to make sure the wings are nicely coated with the seasonings.
- Cover up the bowl and marinate put in the fridge for at least 1 hour or best overnight.
- Fire the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.
Nutrition Facts : Calories 510 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 741 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
MALAYSIAN BARBECUE CHICKEN WINGS
This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.
Provided by Ching Lim
Categories World Cuisine Recipes Asian Malaysian
Yield 2
Number Of Ingredients 9
Steps:
- In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
- Lightly oil grill and preheat to high heat.
- Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 7.4 g, Cholesterol 226.4 mg, Fat 53.9 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 14.2 g, Sodium 3031.3 mg, Sugar 1.5 g
MALAYSIAN CHICKEN WINGS
Adapted from "Sensational Starters and Finger Foods" by Wendy Hutton. The original recipe calls for the use of whole chicken wings, which I still think is cheaper than the wingettes.
Provided by gailanng
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
- Add the tumeric powder, sugar and fish sauce to the paste and combine.
- Place wings in a ziplock bag and add the marinade. Expel the air and tightly seal the bag. Massage the marinade into the chicken well to ensure even coating. Marinate for at least 2 hours but overnight is best.
- Season wings with salt and freshly ground black pepper.
- Bake at 425 F for about 20-25 minutes. Finish with a 2-3 minute broil for added color and crispness. May, also, be grilled on the barbeque until golden brown.
Nutrition Facts : Calories 568.3, Fat 39.8, SaturatedFat 10.6, Cholesterol 174.8, Sodium 875.9, Carbohydrate 7.7, Fiber 0.4, Sugar 4.7, Protein 42.8
MALAYSIAN CHICKEN WINGS
Provided by Jill Santopietro
Categories dinner, appetizer
Time 50m
Yield Serves 4 as an appetizer
Number Of Ingredients 12
Steps:
- 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.
- 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. 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.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 7632 milligrams, Sugar 30 grams, TransFat 0 grams
MALAYSIAN BARBECUE CHICKEN WINGS
This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.
Provided by Ching Lim
Categories Malaysian Recipes
Yield 2
Number Of Ingredients 9
Steps:
- In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
- Lightly oil grill and preheat to high heat.
- Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 7.4 g, Cholesterol 226.4 mg, Fat 53.9 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 14.2 g, Sodium 3031.3 mg, Sugar 1.5 g
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