Best Malaysian Turmeric And Lemongrass Chicken Wings Recipes

LEMONGRASS WINGS

Lemongrass Wings image

Lemongrass chicken wings - marinate the wings with lemongrass & Asian seasonings for the best party wings ever.

Provided by Rasa Malaysia

Time 30m

Number Of Ingredients 7

Ingredients

2 tablespoons grated lemongrass
2 stalks lemongrass, (pounded)
1 1/2 lbs. (0.6 kg) small chicken wings, party wings
3 tablespoons fish sauce
5 cloves garlic, peeled and smashed
1 tablespoon honey
1/4 teaspoon coarsely cracked black pepper

Steps:

Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

Nutrition Facts : Calories 321 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 people, Sodium 1505 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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

Ingredients

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