Malaysian Chicken Wings II Recipe

Name: Malaysian Chicken Wings II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons cumin; 1 ½ teaspoons fennel seeds; 1 tablespoon coriander seed; 1 teaspoon coriander seed; 4 12 dried thai bird chilies (or other dried red chilies); 1 cup ketjap manis (sweet Indonesian soy sauce, preferably ABC brand); ½ cup fish sauce; ½ cup light soy sauce; ½ cup sugar; 1 tablespoon red food coloring (optional); 1 -1 12 inch fresh ginger, peeled and thinly sliced; 3 garlic cloves, thinly sliced; 12 whole chicken wings, about 2 1/2 pounds

Servings: persons

1 ½ teaspoons cumin
1 ½ teaspoons fennel seeds
1 tablespoon coriander seed
1 teaspoon coriander seed
4 12 dried thai bird chilies (or other dried red chilies)
1 cup ketjap manis (sweet Indonesian soy sauce, preferably ABC brand)
½ cup fish sauce
½ cup light soy sauce
½ cup sugar
1 tablespoon red food coloring (optional)
1 -1 12 inch fresh ginger, peeled and thinly sliced
3 garlic cloves, thinly sliced
12 whole chicken wings, about 2 1/2 pounds

1
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
In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using.
3
Add the ground spices, ginger and garlic.
4
Stir until the sugar has dissolved.
5
Put the chicken wings in a container large enough to hold the wings and sauce.
6
Pour the sauce over the wings and toss to coat.
7
Place a piece of parchment paper over the wings, then top with a plate to keep them submerged.
8
Refrigerate for 24 to 48 hours, stirring occasionally.
9
Preheat the oven to 375 degrees.
10
Place a wire rack on a parchment-lined baking sheet.
11
Lay the wings, skin side down, on the rack.
12
Note: The marinade ingredients may be salty enough, but I still lightly season with salt prior to baking.
13
Reserve the marinade.
14
Cook for 20 to 25 minutes.
15
Bring the marinade to a boil in a heavy-bottomed saucepan.
16
Lower the heat and simmer until it reduces by about half into a thick glaze.
17
Strain through a fine sieve into a large bowl.
18
Add half of the aromatics in the sieve back into the glaze and stir.
19
Toss the cooked wings in the glaze.

746

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ teaspoons cumin, 1 ½ teaspoons fennel seeds, 1 tablespoon coriander seed, 1 teaspoon coriander seed, and more.

Yes, Malaysian Chicken Wings II falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Chicken Wings II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions