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    You are in: Home / Recipes / Malaysian Chicken Wings II Recipe
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    Malaysian Chicken Wings II

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 25 mins

    24 hrs

    25 mins

    gailanng's Note:

    Not into Malay food? You don't know what you're missing! Originally published in The Arsenal 2006.

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    Units: US | Metric


    1. 1
      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.
    2. 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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Malaysian Chicken Wings II

    Serving Size: 1 (401 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 983.8
    Calories from Fat 435
    Total Fat 48.4 g
    Saturated Fat 13.2 g
    Cholesterol 226.3 mg
    Sodium 9983.2 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 4.3 g
    Sugars 59.0 g
    Protein 68.5 g

    The following items or measurements are not included:

    ketjap manis

    fresh ginger

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