Malaysian Chicken Wings Ii

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 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 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 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 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.