Inspired by the night markets in Kuala Lumpur, my recipe is adapted from the popular cookbook writer, Jill Dupleix. In KL, these wings are famous and a number of the night market stalls in Jalan Alor have the chicken wings roasting on big rotating skewers over hot coals. They smell fantastic as they are cooking and their marinade recipe is a closely guarded family secret.
The night markets are a great spot for dinner if you happen to be in KL – rows of stalls, set up like an open-air restaurant. We had some great food here and everything we ate was clean and fresh. Lots of locals (which is a good sign) as well as tourists. Oodles of noodles and seafood.
I love sticky chicken wings or drumsticks, and although this recipe includes lots of ingredients, it is easy to make and has a wonderful flavour. Even just a mix of soy with sugar or honey can be delicious, but go the extra effort, it is worth it.
I’ve simplified Jill’s recipe and used all gluten-free ingredients. The cooking time will depend on your oven and the size of the chicken pieces. Obviously, wings will take less (around 30-40mins).
It is important to baste and turn the chicken regularly to intensify flavour and also, so that marinade doesn’t burn. Serve with an Asian style coleslaw or a simple cucumber salad. Some plain steamed rice and greens is also a nice accompaniment. The drumsticks also taste great the next day.
1 kg chicken drumsticks (about 8) or wings
1 tsp coriander powder
1 tsp cumin powder
½ dried chilli flakes
1 tblspn brown sugar
1 tblspn fish sauce
1 tblspn kecap manis (I used Chang’s gluten free)
¼ cup soy sauce (I used gluten free)
3 cloves garlic, finely grated
1 tblspn finely grated ginger
1. Mix all ingredients together and marinate chicken for a few hours in the refrigerator.
2. Remove chicken from fridge 20 mins before cooking.
3. Preheat oven at 200C.
4. Place the chicken on an oven tray lined with baking paper (reserve the marinade) and bake for 45-60mins (exact time will depend on your oven).
5. Meanwhile, place the marinade into a small saucepan with ½ cup of water and boil for a few minutes until it thickens slightly. Strain to remove all the solid ingredients and set aside the liquid for basting the chicken.
6. After 20mins of cooking time, commence basting the chicken with the remaining marinade and frequently turn the pieces every 5-10mins until the chicken is cooked well – nicely caramelised and sticky.
Serving size will depend on how many drumsticks you want to eat