Malaysian chicken wings incorporate the many flavors of Southeast Asia, salty, sweet, sour and spicy.
An exciting blend to try for a game day or party appetizer.
This recipe was inspired by Bon Appetit's "grilled turmeric and lemon grass chicken wings" from the July 2012 issue.
This examiner made the following substitutions:
For tamarind and fish sauce: Worcestershire sauce which contains tamarind and anchovies.
For jalapeno pepper: Penzeys Spices "Arizona Dreaming" which contains ground jalapeno and 3 other types of ground peppers.
For lemongrass stalks: the peel of one lemon.
Ingredients that's purpose is heat or spice, one may start with a smaller amount if desired then add more to taste.
All these ingredients were bought at Hannaford.
Malaysian chicken wings
Prepare raw chicken as described in Chicken wings: Part one Buffalo style.
In a large bowl or Ziploc bag prepare the marinade.
Combine 1 cup unsweetened coconut milk, 3 shallots chopped, 3 cloves chopped, 1 inch piece of ginger peel chopped and zest from one lemon.
Add 1 1/2 tablespoons Worcestershire sauce, up to 1 tablespoon Arizona Dreaming spice blend, 2 teaspoons kosher salt and 1 teaspoon turmeric.
To the root vegetables and spices pour in a cup of water. This can be done in a blender.
This examiner found it easier to put all the ingredients together in a Ziploc bag and shake to blend.
Add wingettes and wing "drumsticks" to the container. Shake to coat and refrigerate overnight.
Remove the marinated wings from the refrigerator and place on an aluminum covered baking sheet.
Set the oven to Broil. If the broiler has a high and low setting, broil chicken on high for 5 minutes.
Turn wings over and broil on low for an additional 4 minutes. Then, remove from oven.
Place Malaysian wings on serving platter with plenty of juicy lime wedges.
Serve with Chinese hot sauce and fresh vegetables, such as cucumber slices and Sunburst tomatoes.
Have fun trying these new flavor combinations!
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