Malaysian Glazed Chicken Wings Recipe

Name: Malaysian Glazed Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small dried red chiles; 3 tablespoons coriander seeds; 1 1/2 tablespoons fennel seeds; 1 tablespoon cumin seeds; 1/2 cup sugar; 2/3 cup molasses; 1/2 cup Asian fish sauce; 1/2 cup low-sodium soy sauce; 1/3 cup soy sauce; 8 garlic cloves, smashed and peeled; One 4-inch piece of fresh ginger, thinly sliced; 5 1/2 pounds chicken wings

Servings: persons

12 small dried red chiles
3 tablespoons coriander seeds
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1/2 cup sugar
2/3 cup molasses
1/2 cup Asian fish sauce
1/2 cup low-sodium soy sauce
1/3 cup soy sauce
8 garlic cloves, smashed and peeled
One 4-inch piece of fresh ginger, thinly sliced
5 1/2 pounds chicken wings

1
In a small skillet, toast the chiles, coriander seeds, fennel seeds and cumin seeds over moderate heat until fragrant, about 3 minutes.
2
Transfer to a spice grinder or mortar and grind to a fine powder.
3
Transfer the ground spices to a medium bowl and whisk in the sugar, molasses, fish sauce, soy sauces, garlic and ginger.
4
Divide the wings among 2 or 3 resealable plastic bags and pour in the marinade.
5
Refrigerate for 4 hours, turning occasionally.
6
Preheat the oven to 425.
7
Remove the wings from the marinade and pat dry with paper towels; reserve the marinade.
8
Arrange the wings on 2 wire racks set over a foil-covered baking sheet.
9
Roast for about 40 minutes, or until well browned and cooked through.
10
Meanwhile, strain the marinade into a medium saucepan and bring to a boil.
11
Cook over moderately high heat until thick and sticky, about 20 minutes.
12
Transfer the marinade to a large bowl.
13
When the wings are done, add them to the bowl and toss to coat with the sauce.
14
Pile on plates and serve immediately.

1464

kcal

Calories

Fat

Carbs

210

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 12 ingredients. The key ingredients include: 12 small dried red chiles, 3 tablespoons coriander seeds, 1 1/2 tablespoons fennel seeds, 1 tablespoon cumin seeds, and more.

Yes, Malaysian Glazed Chicken Wings 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 Glazed Chicken Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions