I had no idea what to call these wings. I was thinking maybe “Diana’s this-and-that wings” but it sounded kinda lame. In the end, I decided to name it for the main spices I had used.
I was making nasi lemak for dinner, and I wanted to grill some wings to go with the meal. I knew I wanted something that was not Chinese-tasting.
So I grated a piece of ginger and squeezed the juice onto the wings.
Then I added some salt and pepper. And because I was having this conversation with a friend about turmeric and chicken wings last week, I decided to add some turmeric.
Then I poked around my spice rack, and added ground coriander, smoked paprika, garam masala, and normal paprika (because I forgot that I had already added smoked paprika).
I mixed the chicken and spices, gave the wings a good massage, placed cling foil over the bowl and returned the wings to the fridge for a few hours.
I arranged the wings on a wire rack, drizzled some oil over the wings and grilled them in the oven for 30 minutes. The wings were flipped and more oil was drizzled on them and they were returned to the oven for another 10-15 minutes, or until they turn a delightful golden brown.
They were actually surprisingly good. My mom and my helper really loved them, so I guess I will be making these again soon!
Grilled Turmeric and Paprika Chicken Wings (Makes 18-20)
2kg chicken wings
2 tbs ginger juice, or 1 tbs ginger powder
2 tbs smoked paprika
1 tbs mild paprika
2 tbs turmeric
1 tbs garam masala
2 tsp grounded coriander seeds
1 tbs salt
2 tsp grounded black pepper
2 tbs Vegetable oil
1. Season chicken with salt, pepper, ginger juice, smoke and mild paprika, turmeric, garam masala and grounded coriander. Massage the wings. Cover with cling film and refrigerate for at least 2 hours.
2. Arrange wings on wire rack. Drizzle half the oil over the wings.
3. Grill wings at 180C for 30 minutes.
4. Flip wings and drizzle with remaining oil.
5. Grill for another 10-15 minutes, or until the wings turn golden-brown.