Ingredients
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1 1/2
-
1 1/2
-
1
-
1
-
4 1/2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1 - 1 1/2
-
3
-
12
-
-
Directions
Malaysian Chicken Wings II, Not into Malay food? You don’t know what you’re missing! Originally published in The Arsenal 2006 , Not into Malay food? You don’t know what you’re missing! Originally published in The Arsenal 2006
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
