This recipe is based on ayam percik, which is grilled chicken basted with a coconut milk-based marinade.
The recipe is first published on TheStar. Read the full article on https://www.thestar.com.my/food/food-news/2020/08/25/a-celebration-of-local-flavours
- Crispy baked chicken wings:
- 1kg whole chicken wings
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp white pepper
- Ayam percik glaze:
- 3-4 dried chillies, soaked in hot water to soften
- 4 shallots, peeled
- 1 clove garlic, peeled
- 1/4 tsp belacan (dried shrimp paste)
- 125ml thick santan (coconut cream)
- 1/2 tbsp seedless tamarind paste
- 3 fenugreek seeds
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1 tsp palm sugar
- 1 tsp rice flour
- Cut through the two joints of each wing to separate them into drumettes, wingettes and tips. Use the first two portions for this recipe. Keep the tips for another use, such as to make stock.
- Clean the chicken pieces and pat dry. Place them in a large bowl.
- Mix the baking powder, salt, pepper and turmeric powder. Add to the bowl of wings and toss to coat them evenly.
- Preheat the oven at 210ºC.
- Line a baking tray with foil. If you have a metal grill rack that sits in the tray, oil it and place it over the foil. The rack allows heat to circulate under the chicken pieces.
- Place the wing pieces in a single layer on the oven tray (or grill rack). Bake, turning them every 15 minutes, until browned and crisp, 45-60 minutes.
- While the wings are baking, make the glaze. Blend the chillies, shallots, garlic and belacan with a little santan. Transfer the mixture to a saucepan with the remaining coconut cream, tamarind paste, fenugreek seeds, turmeric, salt, palm sugar and rice flour. Cook over medium heat, stirring frequently, until the marinade thickens and a layer of oil appears on the surface, about 15 minutes. Taste and adjust seasoning.
- Place the wing pieces in a large bowl. Add some of the glaze and toss so the wings are well but thinly coated. Serve immediately with any remaining glaze on the side.