Malaysian Chicken Wings Recipes

MALAYSIAN CHICKEN WINGS

Steps:

• Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
• Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
• Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
• Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.
• Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting. To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
• Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit. Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
• Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
• After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
• You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine

MALAYSIAN BARBECUE CHICKEN WINGS

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.

MALAYSIAN CHICKEN WINGS

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.

MALAYSIAN CHICKEN WINGS

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.

MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.