Malaysian-Style Curry Chicken Wings
I find it interesting that for years we can go without eating a certain food, only to re-discover it, and wonder why on earth we had avoided it for so long. This has been my story with chicken wings. I could never get the hoopla over wings! I would see my friends flocking to the local “Wing Wednesday – all you can eat” and just roll my eyes! Who would want to chow down on a huge plate of fat and bones, most often coated in some sickly-sweet or excessively hot sauce?
Well, I guess I just had never found the right recipes, because since I found this feature in Donna Hay Magazine, Issue #77, I have changed my mind about these popular poultry bits. I have made a whole host of wing recipes, and this one is one of my favourites. First of all, I bought good quality antibiotic-free wings at a reputable butcher. Then I made sure to marinate the chicken overnight in the fridge. I have made this recipe a couple of times now for get-togethers, and it is beyond amazing – an exotic combination of spices tempered by the tamarind paste and coconut oil. Do your best to find fresh curry leaves as they do make a difference. I have some frozen ones in my freezer that I have used, but I like the fresh ones better – and they are pretty to use in your display! But my big hint is – the left-overs are even better the next day (if you have any left!)
I will be bringing this recipe over to Angie’s Fiesta Friday tomorrow, hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere, and to Foodie FriDIY.
Malaysian-Style Curry Chicken Wings
6 cinnamon sticks
6 star anise
4 green cardamom pods
6 small fresh red chilis
6 cloves garlic, sliced
6 shallots, peeled and quartered
1 2-inch piece fresh ginger, peeled and grated
½ cup tamarind paste
¼ cup honey
1 teaspoon curry powder
3 sprigs fresh curry leaves
1/3 cup coconut oil, melted
sea salt and cracked black pepper
2 kg. chicken wings, wing tips removed and wings cut in half
Place cinnamon sticks, star anise, cardamom and chilis in a spice grinder and grind coarsely.
Transfer ground spices to a large bowl and add garlic, shallots, ginger, tamarind paste, honey, curry powder, curry leaves, coconut oil and salt and pepper. Mix to combine well. Add the chicken wings and toss to coat well. Cover and allow to marinate in the fridge overnight.
Preheat oven to 425°F.
Place the wings on a parchment covered baking sheet. Bake for 30 minutes, turning at the halfway point, until golden brown.
23 Responses to “Malaysian-Style Curry Chicken Wings”
I gotta be honest chicken wings still aren’t my favorite part of the bird. I’m a breast girl all the way lol. But these DO look and sound amazing. You’re right; whenever I do eat a GOOD chicken wing I get back my respect/love for them lol Nice recipe 🙂
Thanks Jess! Really glad that you liked the recipe! Yes, I really try not to buy any other kind of chicken. It may be a bit more expensive, but I just buy less of it! 😀
Looking at at your beautiful recipe makes me mouth watering, Julianna. Love the flavors, so appetizing. Thanks for sharing this with Fiesta Friday! 😀
My pleasure, Linda! Glad you love the flavours too! 😀
Thanks for sharing this great recipe. I’m definitely going to give it a try.
I think you will love it, Hilda! Always happy to share with my fellow bloggers!
These look so good Juliana. Gorgeous photography with those bright red peppers and spices against the turquoiise background.
Thanks so much, Joanne! Happy you like the photos! I am finding much nicer light this time of year and of course the days are longer, so I can actually come home from work and take photos! 😀
I’d gladly have this with chicken thighs! 😀 The dish looks so mouth watering, Chef Julianna! Happy FF! 🙂
Hey, good idea, Jhuls! The flavours would be awesome on thighs too! 😀
Mmm…looks like I need to add these delectable looking wings to the menu at my next gathering! The flavors sound wonderful. Thanks for sharing, Julianna!
These are perfect for a crowd, Nancy! As long as your crowd likes it spicy! 😀
Oh, I love wings! Minus the messy part about eating them. I really hate getting messy during meals. But I am a Virgo and I cannot undo what has been born into me. Hah! These wings look finger-lickin’ good, Julianna!!
Haha, I don’t think we should even try to change, Ms. Virgo! Oh yes, they are the definition of finger-lickin’ good! Move over Colonel! 😀
Juliana, this sounds pretty darned amazing! I WISH I could get fresh curry leaves – but even so, there’s a lot of mind bending flavor, here. I get the whole chicken wing thing and have to admit I feel the same way, I feel that way about cupcakes, too. There was so much hoopla about cupcakes for awhile I wouldn’t make them at all! Well, finally, I’ve started again.
Haha! I get the cupcake thing too!! I haven’t made them in years! But I recently found a recipe for Mojito cupcakes and that recipe got me interested! I’ll let you know ! 😀
I’ll drink to that! 🙂
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I love chicken wings! And this sauce sounds absolutely amazing with the blend of flavours.
Well captured that!!
Amazing site too much to explore in here!!
Hey Sumith, thanks so much for the follow and taking the time to comment! Really happy that you are enjoying my site! You have posted some amazing recipes too and I can’t wait to get in there and explore as well! 😀
You would love this one, Petra! I have made it a few times now, and it is to die for!! 😀