Ingredients
-
2
-
2 - 3
-
2 - 3
-
2
-
2 - 3
-
1/2
-
1
-
2
-
1/4
-
1
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
In a Food Processor, Grind the Lemongrass, Shallots, Red Chillies, Garlic, Ginger and Oil Until Fine It Becomes Paste-Like. |
|
2
Done
|
Add the Tumeric Powder, Sugar and Fish Sauce to the Paste and Combine. |
|
3
Done
|
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. |
|
4
Done
|
Season Wings With Salt and Freshly Ground Black Pepper. |
|
5
Done
|
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. |
