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Malaysian-Inspired Chicken Wings

Everyday.Exotic's picture
Instead of by deep-frying we get the crunch on these wings by roasting. The sugar caramelizes, producing wings that are juicy with a little bit of crunch. The longer you marinate the better. These wings can marinate for two days, which will make the meat flavourful right to the bone. Score the flesh of the wings so the marinade can penetrate the meat. The peanut butter marinade is also great on beef or pork. We tend to see fried wings served with fried potatoes and carrots and dip, but I like to serve these with rice noodles. I boil the noodles quickly, sprinkle them with carrots and roasted peanuts, then drizzle them with warm vinaigrette. The wings become a meal with this noodle salad. Peanuts are a noteworthy allergen (to the point that they’ve been banned from many schools), but if you are not allergic to them, this dish is a tasty opportunity to use them.
Ingredients
For peanut butter marinade:
  Smooth natural peanut butter 500 Milliliter (2 Cup)
  Garlic 8 Clove (40 gm), minced
  Soy sauce 250 Milliliter (1 Cup)
  Brown sugar 125 Milliliter (1/2 Cup)
  Water 125 Milliliter (1/2 Cup)
  Limes 2 , juiced
  Lime 1 , zested
  Cayenne 5 Milliliter (1 Teaspoon)
  Freshly ground black pepper 2 1⁄2 Milliliter (1/2 Teaspoon)
For peanut butter chicken wings:
  Chicken wings 24
  Peanut oil 2 Cup (32 tbs) (For Frying)
For peanut crunch:
  Red finger chilies 2 , cut in half seeded and sliced
  Cornstarch 75 Milliliter (5 Tablespoon)
  Salt To Taste
  Shallots 2 , peeled, cut in half and sliced
  Toasted peanuts 250 Milliliter, finely chopped (1 Cup)
Rice wine vinegar dressing:
  Seasoned rice wine vinegar 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), minced
  Sesame oil 5 Milliliter (1 Teaspoon)
Rice noodle salad:
  Vermicelli rice noodles 8 Ounce, cooked according to package directions
  Bean sprouts 500 Milliliter (2 Cup)
  Carrot 1 , peeled and julienned
  English cucumber 1 , peeled, seeded and diced
  Green onions 1⁄2 Bunch (50 gm), thinly sliced
  Cilantro leaves 1⁄2 Bunch (50 gm), leaves picked
Directions

Peanut Butter Marinade:
Place all the ingredients into a large bowl, stir to incorporate and set aside.

Store in a clean, airtight container in the fridge for up to three days. Makes enough for 4 portions of wings.

Peanut Butter Chicken Wings:
Score the chicken wings to allow the marinade to penetrate the meat. Place the chicken wings in the peanut butter marinade. In a stainless steel bowl, and using your hands, massage the wings into the peanut butter marinade, cover the bowl with plastic wrap and then place the wings in the fridge for 30 minutes to a maximum of 24 hours.

Preheat the oven to 350°f (175°c). Line a large baking tray with parchment paper. Place the peanut butter chicken wings on the tray and bake them in the oven until the meat is cooked and the wings are crisp and golden brown, 30 to 45 minutes. Halfway through the cooking time turn the wings over to brown both sides.

Peanut Crunch:
Fill a large pot one-third full of peanut oil and heat to 350°f (175°c). Line a baking tray with paper towels. Place the chilies in a bowl, coat well with 2 Tbsp (30 mL) of the cornstarch and fry them until golden brown. Remove the chilies from the oil and place them on the lined baking tray. Season the chilies with salt and set them aside.

Place the shallots in the same bowl, coat well with the remaining 3 Tbsp (45 mL) of cornstarch and fry until golden brown. Remove the shallots from the oil and place them on another baking tray lined with paper towels. Season the shallots with salt and set aside.

Place the crispy fried chilies and shallots on a cutting board and chop finely. Combine the chopped peanuts with the fried chilies and shallots in a bowl and set aside.

Store in a paper-lined, airtight container at room temperature for up to two days.

Rice Wine Vinegar Dressing:
Place all the ingredients in a bowl, stir and set aside.

Store in a clean, airtight container in the fridge for up to three days. Makes 4 portions.

Rice Noodle Salad:
Place the cooked rice noodles in the centre of a serving plate and dress with half of the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Place the bean sprouts over the rice noodles. Place the carrots around the outside of the rice noodles and bean sprouts. Scatter the cucumber and green onion over the carrots. Then pour the remaining rice wine vinegar dressing overtop the rice noodle salad.

Place the peanut butter chicken wings on the rice noodle salad and garnish with the picked cilantro.

This recipe has been excerpted from Everyday Exotic written by Roger Mooking. To purchase the book visit amazon.com or www.whitecap.ca.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
4

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