A chicken wings/ drumsticks marinade which converts the dish into a flavorful and unique delicacy..!!
We spent a huge part of our married life in Kuala Lumpur, Malaysia. Malaysia still holds a very memorable place in my heart. It is a beautiful city, where light rains clean up the trees to show a beautiful green scenery, one finds huge forests in the middle of the main traffic roads, and the country we saw our first mermaid.. (well, it was a lady dressed as a mermaid and swimming around the tank with the fishes.. but what the heck..! the look on Irene’s face was priceless).
This was also the land where I started my experiments in the kitchen, though I must admit most of it was inedible. I would find excuses like ” Oh, I need to buy salt…. oops ..no oil…” .. just too get out of the house. The moment Hubby left for office, I would put Irene in her stroller and off we would go shopping for hours together, getting lost amidst the crowd in the malls, with an occasional stop for burgers and french fries. Well, for a one year old girl, my angel had no complaints. As for the oil and salt… well I would forget these and just order out..!!
I came across these fabulous wings recipe here . It really soothed an itch I had for Malaysian food. I marinate wings and drumsticks with this recipe and store it in the fridge/ freezer. I defrost it and use it as needed.
BBQ Chicken Drumsticks/ Wings
- 10-12 chicken wings/ drumsticks
- Shallots (Red onions) – 5
- Garlic – 5
- Ginger – 1 large piece
- Soya Sauce – 6 Tsp
- Pepper powder – 1 tsp or as per spice level
- Sesame oil – 1/2 Tsp (if you don’t have it use Olive oil)
- Sugar – 1 Tsp
- Salt to taste
- Grind all the ingredients under marinade to get a nice paste. Marinate the chicken drumsticks / wings for 5 hours or overnight. Grill over fire and constantly turning them so they are evenly grilled. Serve hot.
- Another methods I do is the stove top method. Add 2 Tbs olive oil to a pan on high flame. To this add the chicken pieces and cook them covered for 10 minutes ( on medium flame ) turning and scraping frequently. Remove from fire when they have cooked through and become grilled in places. You can also use a tong to hold individual pieces and grill them by holding them near the burner flame. This is a quick method to get that desired dark grill marks on your chicken.
Yum – O – Yum…. isn’t it??