Honey Wings with Turmeric

While many people perceive chicken as boring, I personally think that chicken–with the right recipe and preparation–can be very versatile and delicious. Chinese, Malay, and Indians in Malaysia have many creative ways and interesting recipes when it comes to cooking chicken. Satay, ayam percik (Malay-style grilled chicken with coconut milk and spices), various Indian-Malaysian chicken curries (both wet and dry), Chinese BBQ, salt-baked chicken, soups or stews, Nyonya varieties, the list just goes on. Everybody loves chicken in Malaysia.Baking these honey chicken wings for 20 minutes in the oven (when they just cooked through) and transfering the wings out of the oven to the grill, results in picture perfect grilled honey chicken wings that are juicy and moist.

Yield:

Serves 2-4

Ingredients

1. 1 lb chicken wings (middle section)
2. 1 tablespoon honey
3. 1 tablespoon soy sauce
4. 1/8 teaspoon salt
5. 1/8 teaspoon turmeric powder
6. 1/8 teaspoon chili powder
7. 2 inches ginger (skin peeled)

Directions

1. Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger.
2. Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 degree F) for 20-25 minutes until cooked or golden brown. Serve hot.

Notes

At Asian restaurants, chefs often pan-fried satay and then grill them over the stove top flame to get that perfectly charred surface.