In the Kitchen with Eva: Malaysian Glazed Chicken Wings

When presented with a choice about which part of the chicken I prefer, I tend to opt for the wing! It's flavorful, succulent, holds spices and seasonings well and is just fun to eat! When presented with a choice about which cuisine I'm in the mood for, very often either Thai or Malaysian wins out.

Combining the two is a recipe for success.

I really enjoyed hawker food when I visited Malaysia and often look for recipes along those lines. I recently came across a recipe that Zak Pelaccio created based on his experiences in Malaysia. The recipe, reprinted below, is available at: http://www.foodandwine.com/recipes/malaysian-glazed-chicken-wings.

I've learned from my experience in making foods from South and South East Asia that grinding spices produces a better end product than using pre-ground spices. This is especially true if the spices are heated before in a non-stick pan to release their fragrance. If I can, I avoid using powdered spices.

Malaysian Glazed Chicken Wings

12 small dried red chiles
3 tablespoons coriander seeds
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1/2 cup sugar
2/3 cup molasses
1/2 cup Asian fish sauce
1/2 cup low-sodium soy sauce
1/3 cup soy sauce
8 garlic cloves, smashed and peeled
One 4-inch piece of fresh ginger, thinly sliced
5 1/2 pounds chicken wings

In a small skillet, toast the chiles, coriander seeds, fennel seeds and cumin seeds

over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder or mortar and grind to a fine powder.

Transfer the ground spices to a medium bowl

and whisk in the sugar, molasses, fish sauce, soy sauces, garlic and ginger.

Divide the wings among 2 or 3 resealable plastic bags and pour in the marinade. Refrigerate for 4 hours, turning occasionally.

Preheat the oven to 425°. Remove the wings from the marinade and pat dry with paper towels; reserve the marinade. Arrange the wings on 2 wire racks set over a foil-covered baking sheet. Roast for about 40 minutes, or until well browned and cooked through.

Meanwhile, strain the marinade into a medium saucepan and bring to a boil. Cook over moderately high heat until thick and sticky, about 20 minutes. Transfer the marinade to a large bowl. When the wings are done, add them to the bowl and toss to coat with the sauce.