Prep 24 hrs
Cook 25 mins
Not into Malay food? You don't know what you're missing! Originally published in The Arsenal 2006.
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons fennel seeds
- 1 tablespoon coriander seed
- 1 teaspoon coriander seed
- 4 1⁄2 dried thai bird chilies (or other dried red chilies)
- 1 cup ketjap 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 fresh ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 12 whole chicken wings, about 2 1/2 pounds
- 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.
- 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. Note: The marinade ingredients may be salty enough, but I still lightly season with salt prior to baking. Reserve the marinade. 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.