Chicken Main Asian

Sam Young's grilled chicken wings

Name: Ho Jiak chicken wings recipe
Yield: 6
Cuisine: /asian
Ingredients: 2kg chicken wings; Vegetable oil, to brush; Chilli garlic sauce (see below), to serve; 1 tsp white pepper; 1 tsp MSG (umami seasoning, from Asian grocers); 40.00 ml cooking caramel (from Asian grocers); 20.00 ml prawn; 20.00 ml soy sauce; 2 tsp sambal paste (see below); 40.00 ml runny honey; 400g long red chillies, stems removed, chopped; 15 garlic cloves; 4 × 10cm pieces fresh ginger, peeled; 25.00 ml fine salt; 25.00 ml white sugar; 20.00 ml MSG (umami seasoning, from Asian grocers); Juice of 2 limes; 60ml sesame oil; 10 garlic cloves; 2 large onions, roughly chopped; 1 large red onion, roughly chopped; 100g chilli giling (see below); 300g long red chillies, stems removed and chopped; 50g dried chillies; 150g dried shrimp (from Asian grocers); 800.00ml vegetable oil; 70g toasted belacan (shrimp paste, from Asian grocers); 40.00 ml MSG (umami seasoning, from Asian grocers); 25.00 ml caster sugar; 200g dried red chillies

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Grilled chicken wings — This is an edited extract from Ho Jiak: A Taste of Malaysia by Junda Khoo, published by Hardie Grant Books. RRP $55.00. Photography by Alana Dimou.

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by Junda Khoo

CHEF

Feb 09, 2024

“At our family gatherings, the adults would sit at one table and kids at another. They’d eat snakehead fish and lamb chops, and we’d get fried chicken and satay. I loved the barbecued chicken wings. Amah (grandmother) would marinate them the night before, then on the day, she’d skewer them on long metal sticks and Grandad and Dad would barbecue them over charcoals while having their beers.” – Sam Young. Begin this recipe at least 4 hours ahead.

2kg chicken wings
Vegetable oil, to brush
Chilli garlic sauce (see below), to serve

Marinade

1 tsp white pepper
1 tsp MSG (umami seasoning, from Asian grocers)
2 tbs cooking caramel (from Asian grocers)
1 tbs heh ko (shrimp paste, from Asian grocers)
1 tbs soy sauce
2 tsp sambal paste (see below)
2 tbs runny honey

Chilli garlic sauce (makes 500ml)

400g long red chillies, stems removed, chopped
15 garlic cloves
4 × 10cm pieces fresh ginger, peeled
1 1/4 tbs fine salt
1 1/4 tbs white sugar
1 tbs MSG (umami seasoning, from Asian grocers)
Juice of 2 limes
1/4 cup (60ml) sesame oil

Sambal paste (makes 1kg)

10 garlic cloves
2 large onions, roughly chopped
1 large red onion, roughly chopped
100g chilli giling (see below)
300g long red chillies, stems removed and chopped
50g dried chillies
150g dried shrimp (from Asian grocers)
400ml vegetable oil
70g toasted belacan (shrimp paste, from Asian grocers)
2 tbs MSG (umami seasoning, from Asian grocers)
1 1/4 tbs caster sugar

Chilli giling (Chilli paste, makes 400ml, begin 3 hours ahead)

200g dried red chillies
400ml vegetable oil

Method

1.

For the chilli giling: Soak the chillies in hot water for 2 hours or until soft. Drain, then blend in a food processor to a paste. Place in a sieve placed over a bowl for an hour to allow any water to drip out. Heat the oil in a large heavy-based saucepan to smoking point, then add the chilli paste and stir constantly for about 8 minutes or until the mixture starts to boil. Reduce the heat to a simmer and continue stirring for another 5 minutes. Add 1 tsp fine salt, then allow to cool completely before pouring into a jar. Keep in the fridge for up to 4 weeks.
2.

For the sambal paste: In a food processor, blend together the garlic and both onions into a paste, then remove to a bowl. Blend the chilli giling with the fresh and dried chillies into a paste and remove to another bowl. Finally, blend the dried shrimp into a powder. Heat the oil in a large heavy-based saucepan to smoking point. Saute the blended garlic and onion for about 10 minutes or until fragrant, stirring constantly. Add the blended chillies and toasted belacan and keep stirring for another 10 minutes. Add the blended shrimp, MSG and sugar and cook on a low heat for another 10 minutes, stirring frequently. Turn off the heat and leave to cool completely. Transfer to a jar and store in the fridge for up to 4 weeks.
3.

For the chilli garlic sauce: In a food processor, start blending the chillies, then add the rest of the ingredients, one at a time. When all the ingredients have been added, continue blending for another 5 minutes or until it becomes a smooth sauce. Transfer to a jar and store in the fridge for up to 2 weeks.
4.

Combine the marinade ingredients and 1 tsp fine salt in a large bowl. Add the chicken wings and coat well. Marinate in the fridge overnight, or at least 4 hours.
5.

Skewer chicken wings three or four to a long metal skewer, or alternatively, cook them individually on a barbecue, grill them or use a wire mesh rack; they are best grilled over charcoal, but a gas barbecue works, too. Grill the wings on a low heat, turning often until cooked (the best way to check is to have a cheeky bite yourself). Time is key here: we want to grill slowly on a low heat, as the marinade burns easily.
6.

Brush the chicken with a little oil to give it gloss and transfer to a serving plate. Serve with chilli garlic sauce.