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Southeast Asian Chicken Wings http://rasamalaysia.com/southeast-asian-chicken-wings/
May 02nd, 2013 14 Comments

Southeast Asian Chicken Wings

Southeast Asian Chicken Wings

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Southeast Asian Chicken Wings Recipe

Adapted from Fine Cooking
Make 12-14 Chicken Wings | Prep Time: 20 minutes | Cook Time: 20-28 minutes

Ingredients:

3 pounds whole chicken wings (12-14)

The Marinade:

1/2 cup (125ml) coconut milk
2 stalks fresh lemongrass, white part only, coarsely chopped
2 cloves garlic, coarsely chopped
2 scallions, white part only, coarsely chopped
2 Thai chilies with seeds, coarsely chopped
1/4 cup cilantro, coarsely chopped
1 tablespoon minced ginger
1 tablespoon fresh lime juice
3 tablespoons fish sauce
1 tablespoon sugar

12-14 long bamboo skewers, soaked in water for at least 30 minutes
Oiled paper towel or cloth
1/2 cup Thai sweet chili sauce (Mae Ploy)
Banana leaf (optional)
2 scallions, green part only, thinly sliced for garnishing

Method:

Use paper towels to pat the chicken wings dry. Transfer the chicken wings into a 1-gallon storage/freezer bag.

In a blender or food processor, puree the Marinade until smooth.

Pour the Marinade over the chicken wings in the storage bag. Close the bag tightly and coat the chicken wings evenly with the marinade. Chill for at least 2-4 hours or overnight.

Remove any excess marinade on the chicken wings. Thread each chicken wing on a bamboo skewer, from the drumette to the wingtip to stretch out the wing.

Prepare the gas/charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth.

Grill the chicken wings with skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn over and grill the other side, another 8-12 minutes or until desired tenderness.

Brush both sides of the chicken wings with the Thai sweet chili sauce and grill until the glaze sizzles, 1-2 minutes each side. Transfer the chicken wings to a plate lined with banana leaf, garnish with scallion greens, and serve.

Cook’s Note:

You can also use an instant-read thermometer to check the chicken wing. Insert it into the thickest part of the wing and if it reads 165°F, it should be cooked.

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14 comments... read them below or add one

  1. Looks really delicious. This dish looks heavily similar to the thai street food classic “gai yang”. We share a similar love for southeast asian cuisine. It’s so diverse, packed with flavor and exciting.

    One thing thats great about Malaysia and Thailand is that everyone compromise lessly go for only the best quality ingredients. The “hole in the wall” at Jalan Alor KL can often be both cheaper and better than the expensive fine dining place.

  2. Geez these look and sound amazing! Great blog by the way!

  3. Mark Tankersley via Facebook says:

    I can’t wait to try these babies – thanks Bee! :p

  4. Susan Chan says:

    Hi Bee
    I have been following your sites for a while now and have enjoyed your receipes very much. Thank you very much for sharing it with us. I live in Bangkok for 17 years now and hv tried many interesting local restaurants as well as western cuisines, would welcome to bring you around on your next visit in this region if the timing is right.

    I am a Singaporean married to a American with 2 grown up sons. My elder boy is currently finishing his bachelor degree in culinary at (CIA) Culinary Institute of America in Hyde Park NY campus. Do call on me anytime if you need any help or info…

    • Hi Susan, thanks for your sweet note. I go to Bangkok almost every year. I hope we will meet one day in the future. :)

      • Regina says:

        Hi bee, I love your website and I have tried some of your nyonya recipes, I love it! I have a question here regarding the southeast Asian chicken wing. Can I baked the chicken wings in the oven instead of grill? If can bake in the oven then what temperature should I go for? Thank you so much for always sharing delicious recipes.

  5. ChristineT says:

    I love your recipes and can’t wait to try this one. However, I live in an apartment and don’t have a BBQ outdoor grill. Can I roast the chicken wings in the oven instead?

  6. Jayne says:

    That’s a very Thai-esque type marinade. I can imagine the well rounded flavour everything added to the wings. Somehow, wings is always summer party food, right? Nam Yee wings are also one of my favourite.

  7. Kavita says:

    Hi Bee
    Your evocative description makes me want to transport myself to Southeast Asia this very instant! I love it there. So the next best thing is your uniquely threaded chicken wings … Thanks

  8. Sally Ann Tews via Facebook says:

    these look soooo good:-) Tempeture sure has changed here in Ca.what happened to the 90′s?:-(

  9. The chicken wings are the most delicious part of the chicken!

    i want to try this recipe :D

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