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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.
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2
In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using.
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3
Add the ground spices, ginger and garlic.
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4
Stir until the sugar has dissolved.
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5
Put the chicken wings in a container large enough to hold the wings and sauce.
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6
Pour the sauce over the wings and toss to coat.
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7
Place a piece of parchment paper over the wings, then top with a plate to keep them submerged.
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8
Refrigerate for 24 to 48 hours, stirring occasionally.
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9
Preheat the oven to 375 degrees.
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10
Place a wire rack on a parchment-lined baking sheet.
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11
Lay the wings, skin side down, on the rack.
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12
Note: The marinade ingredients may be salty enough, but I still lightly season with salt prior to baking.
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13
Reserve the marinade.
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14
Cook for 20 to 25 minutes.
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15
Bring the marinade to a boil in a heavy-bottomed saucepan.
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16
Lower the heat and simmer until it reduces by about half into a thick glaze.
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17
Strain through a fine sieve into a large bowl.
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18
Add half of the aromatics in the sieve back into the glaze and stir.
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19
Toss the cooked wings in the glaze.
