Apologies for the radio silence. Between snow and storms and well, just life in general, I took a little break from my blog. And it was nice. So I’m back now to share this recipe for delicious Sticky Malaysian Chicken Wings.
I know what you’re thinking, not another recipe for chicken wings! I do love them though, and I thought having two recipes for them was enough. Then I saw Rachel Khoo post a pic of her Malaysian Chicken and I was intrigued. I did a lot of research and instead of making this from a whole chicken I decided to make wings. They have similar ingredients to my other recipes but these Sticky Malaysian Chicken Wings have a fresher taste than the others.
I always bake my wings, I can pretend that they are healthy this way. I know people really get weak for very crispy wings but I’m more about the glaze. And I think once you glaze them they lose a lot of their crispiness anyway. I bake them at a high heat so that the skin does crisp up a bit. Feel free to fry yours and glaze afterwards.
Useful tips & links:
- These wings benefit from being marinated overnight, however if you don’t have the time try for at least a couple of hours.
- This recipe will easily scale up if you want to make a bigger batch. Also, you can use it on drumsticks and thighs or a whole chicken.
- Don’t worry if you don’t have all of the ingredients, they will still taste good if you need to go without one or two of them. I have not used too much chilli here so feel free to ramp up the heat if you like.
- To easily joint your wings lay the wing flat, use a sharp knife to whack the tip and it should come off easily. Discard this or save it for stock. Then hold the wing by the drumette so that it is perpendicular to the board and the wing is at a right angle. Gently cut down through the skin at the corner of the ‘L’ shape and that should take you right through the joint without any difficulty so that you have a separate drumette and flat wing.
- For more wing ideas have a look at my Drunken Chicken Wings or my Korean Chicken Wings or see Karen’s delicious looking Sweet Soy Glazed Chicken Drumsticks.
Sticky Malaysian Chicken Wings
Makes 24 pieces
- 12 whole chicken wings, approx 1 kilo
- 2 cloves of garlic, peeled
- A 5cm piece of ginger, peeled and roughly chopped
- 2 tablespoons of honey
- 5 tablespoons of soy sauce
- A medium red chilli, plus more to garnish
- 1 teaspoon of ground coriander
- The juice of ½ a lime
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of fish sauce
- 1 tablespoon of mirin
- 2 star anise
- 1 cinnamon stick
- Salt and pepper
- Toasted sesame seeds and sliced spring onions to garnish
- Prep your chicken wings by jointing them and put the wing pieces into a big bowl or Ziploc bag.
- Next, make the marinade by putting all of the ingredients listed above from the garlic cloves down to the mirin into a mini processor and blitz until you have a smooth marinade.
- Pour the marinade over the chicken and mix it all thoroughly. Add in the star anise and the cinnamon stick. Cover or seal and allow it to marinate in the fridge for a few hours, preferable overnight.
- When you are ready to make the wings, take them out of the fridge and preheat the oven to 220c/200c fan/gas mark 7. Line a large or two small baking sheets with parchment paper. Remove the wings from the marinade but keep the marinade for later.
- Put the wings skin side up on to the baking sheets and season with salt and pepper. Bake them in the oven for about 30 minutes and by then they should be cooked and the skin should be crispy.
- While the wings are baking pour the marinade into a small pan and bring it to a boil. Boil for 2 minutes then reduce the heat to a simmer and cook the marinade until it thickens slightly. Remove the star anise and cinnamon stick.
- When the wings are baked pour some of the glaze over them and put them back into the oven for another 8-10 minutes.
- Serve hot from the oven with extra chilli, toasted sesame seeds and some sliced spring onion on top.