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How to cook Malaysian Chicken Wings
Malaysian Chicken Wings Recipe are guaranteed to be lip-smacking good, just add a few chilies into the batter for a good, spicy kick.
Grilled or barbecued chicken wings are very popular in Malaysia. In almost any food vendor or food court, you will often see one stall selling these yummy grilled chicken wings. Grilled or deep-fried perfectly with honey and soy or oyster-based sauce.
I have to say these Asian-flavored wings is ridiculously simple to put together. I recommend that you marinate your chicken overnight for optimum flavor penetration.
This Malaysian favorite is a truly delicious snack and ideal party food. These Malaysian Chicken Wings Recipe are deep-fried to perfection, which you cannot refuse.
Malaysian Chicken Wings Ingredients and Cooking Procedure:
Malaysian Chicken Wings
- 3 chicken wings each chopped into 2 pieces
- 2 tbsp satay mix
- 1 tsp caster sugar
- 2 tbsp vegetable oil
- 1 pinch of ground white pepper
- 1 pinch of salt
- 2 tbsp plain unbleached flour
- 1 tbsp corn flour
- 2 tbsp rice flour
- 1 tbsp baking powder
- 1 tbsp tempura flour
- 100 ml sparkling water
- vegetable oil for frying
- 2 forks
- 1 bowl
- 1 serving plate
- 1 deep frying pan
Mix the batter
- Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
- Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It’s important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
- Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don’t mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
- Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.
- Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don’t be tempted to turn the heat up as warming the oil too quickly can lead to it igniting. To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
- Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit. Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
- Be sure not to crowd the pan. It’s important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
- After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
- You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine
Malaysian Chicken Wings Recipe is excellent as a casual starter or finger food and makes a superb beer snack.
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