Best Malaysian Chicken Wings Recipes

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MALAYSIAN BARBECUE CHICKEN WINGS



Malaysian Barbecue Chicken Wings image

This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.

Provided by Ching Lim

Categories     World Cuisine Recipes     Asian     Malaysian

Yield 2

Number Of Ingredients 9

12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
½ tablespoon garlic powder
½ teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil

Steps:

  • In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
  • Lightly oil grill and preheat to high heat.
  • Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Nutrition Facts : Calories 754.7 calories, Carbohydrate 7.4 g, Cholesterol 226.4 mg, Fat 53.9 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 14.2 g, Sodium 3031.3 mg, Sugar 1.5 g

MALAYSIAN CHICKEN WINGS



Malaysian Chicken Wings image

Provided by Jill Santopietro

Categories     dinner, appetizer

Time 50m

Yield Serves 4 as an appetizer

Number Of Ingredients 12

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

Steps:

  • In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
  • 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. 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.
  • 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. Cook for 20 to 25 minutes.
  • 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.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 7632 milligrams, Sugar 30 grams, TransFat 0 grams

MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS



Malaysian Turmeric and Lemongrass Chicken Wings image

This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.

Provided by Member 610488

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass, stalks finely chopped (bottom third only tough outer layers removed)
2 jalapenos, stemmed
1 piece ginger, peeled chopped (1 inch)
2 tablespoons fresh lime juice
2 tablespoons tamarind juice, concentrate (not paste or pulp) or 1 tablespoon fresh lime juice
1 tablespoon fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt
2 teaspoons turmeric
3 lbs chicken wings
vegetable oil (for grill)
lime wedge (garnish)

Steps:

  • Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  • Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
  • Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
  • Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

Nutrition Facts : Calories 890.7, Fat 66.6, SaturatedFat 26, Cholesterol 262.2, Sodium 1484.2, Carbohydrate 6.8, Fiber 0.5, Sugar 0.6, Protein 64.5

MALAYSIAN CHICKEN WINGS



MALAYSIAN CHICKEN WINGS image

Categories     Chicken     Appetizer     Dinner

Yield 2 servings

Number Of Ingredients 12

1 ½ teaspoons cumin
1 ½ teaspoons fennel seed
1 tablespoon plus 1 teaspoon coriander seed
4 ½ dried Thai bird chilies
1 cup kecap 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 1/2 -inch piece ginger, peeled and thinly sliced
3 cloves garlic, thinly sliced
12 whole chicken wings, about 2 1/2 pounds

Steps:

  • 1. In a small sauté ; 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. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. 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. 3. 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. Cook for 20 to 25 minutes. 4. 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.

MALAYSIAN CHICKEN WINGS



Malaysian Chicken Wings image

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.

Provided by gailanng

Categories     Chicken

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs chicken wings
2 -3 stalks lemongrass, outer fibrous layer removed and only bottom third of stalk used
2 -3 shallots, peeled and roughly chopped
2 large red chilies (more or less depending on how spicy or not you want it)
2 -3 garlic cloves
1/2 inch ginger or 1/2 inch galangal, sliced
1 tablespoon oil
2 tablespoons fish sauce
1/4 teaspoon turmeric powder
1 tablespoon sugar
salt and pepper

Steps:

  • In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
  • Add the tumeric powder, sugar and fish sauce to the paste and combine.
  • 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.
  • Season wings with salt and freshly ground black pepper.
  • 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.

Nutrition Facts : Calories 568.3, Fat 39.8, SaturatedFat 10.6, Cholesterol 174.8, Sodium 875.9, Carbohydrate 7.7, Fiber 0.4, Sugar 4.7, Protein 42.8

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