When member of a Facebook Group enquired if I have the recipe of Jalan Alor barbecue chicken wings, I told her that I do not have such recipe and I am unable to replicate since i have never eaten before. Obviously, it a famous outlet or outlets in Kuala Lumpur that sells barbecue chicken wings.
I am not willing to associate this post with their chicken wings since i knew nothing about them but i do know how to barbecue chicken wings. Being a Sarawakian that have my teenage in the 1980s, I was exposed to many barbecues during picnicking, home gatherings and also uniform bodies organized camp fires and etc. It is very common for us to marinate chicken wings and barbecue chicken wings.
I believed most of the households during my time also have a favourite recipe of marinating chicken wings and I am sharing mine. Prior to marinating the chicken wings, I also asked my Sarawakian wife if she can recall what she used for the marinate. What she said is 90% similar to what I used before and we only used very simple local herbs and seasonings available.
After photo taking, I gave my kids one chicken wings each and my girl really loved the chicken wing.. Hmmm, I presumed as a city kid, she has limited exposure on eating barbecue chicken wing. When my wife tasted it, she said not a bad attempt but can be slighter saltier. She like anything salty but I prefer my chicken wings to be slightly sweeter such that it is finger licking good.
The recipe is very simple and there is one controversial step which I will not include in the recipe. If you want your meat to fall of the bone, you can pre-cook by boiling the chicken wings over the stove for 10-15 minutes (using the marinating sauces plus some water) before transferring to the oven for baking. I did not include this step because I designed this recipe for outdoor or partying purposes. Therefore, it can be rather inconvenience if this is included.
WHAT IS REQUIRED
Servings: About 12 chicken wings
- 12 chicken wings
- 3 lemon grass
- 10 cloves of garlic
- 10 shallots
- 3 cm long ginger
- 5 pieces of pandan leaves
- 2 tablespoons of maltose or golden syrup or honey
- 2 tablespoons of sugar
- 2 tablespoons of dark soya sauces
- 2 tablespoons of cooking oil
- Pinches of salt
- 4 dashes of white pepper
STEPS OF PREPARATION
- Cut the pandan leaves into 6-8 cm in length and set aside.
- Put lemon grass, shallots, ginger and garlics into a blender, add some water to facilitate blending, blend until as fine as possible. Set aside. If you do not have any food processor, you can use a pestle and mortar to pound until fine.
- Put the chicken wings in a big box, add the shallot mixture prepared above, the cut pandan leaves and all the seasoning. Use hand to lightly massage the chicken until the seasoning are well mixed. Marinate the chicken wings with lids covered for at least 4 hours but best overnight for better flavour.
- Pick out all the pandan leaves and use a rubber band to tighten one of the end. If prefer, you can add 1-2 sticks of lemon grass with the end pounded. This will be your brush for barbecuing chicken wings.
- Pre-heat the oven to 200 degree Celsius under grill function.
- Place the chicken wing in a baking tray, use the pandan brush to brush the chicken wing with the marinating juice once and let it baked for 10 minutes. For more aromatic chicken wing, you can also brush with some butter.
- After 10 minutes, flip over the wings, brush with marinating juice and let it grill for another 10 minutes.
- After 10 minutes, flip over the chicken wings, brush with marinating juice and let it grill for another 5 minutes.
- After 5 minutes, flip over the chicken wings, brush with marinating juice and let it grill for another 5 minutes.
- After 5 minutes, flip over the chicken wings, brush with marinating juice and let it grill for the final 5 minutes. Effectively, the grilling time will be about 35 minutes and keep a close eye at the end of the last 10 minutes. If it is too burnt, you can reduce the heat slightly. To test the doneness of the chicken wings, use a skewer to pierce through the thickest part of the chicken wings. If it can be easily pierce through without any blood water flowing out, it is considered as done.
This is the type of barbecue chicken wings that I have been eating all these years. Many recipes will not call for the use of Pandan leaves and lemon grasses. To me, these two herbs really differentiate the chicken wings from others. For those glossy chicken wings with crispy skin, chances are maltose are added and that is why it make the chicken wings addictive to eat.
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