Malaysian meat-eaters love barbecued chicken wings. This formula is a transformation of “gai yang”, or barbecued chicken, that can be tracked down all over Thailand or in Thai eateries.
With only a couple of straightforward fixings, you also can make wet, succulent chicken drumsticks that are pungent sweet and totally scrumptious, with the additional punch of Thai plunging sauce. Give it a try!800g chicken drumsticks
2 tablespoons coriander stems, finely slashed
3 cloves garlic, minced
slashed coriander leaves, for decorating
Thai sweet stew sauce, for plunging
For the marinade
1 tablespoon oil
1 3/4 tablespoons fish sauce
2 tablespoons coconut milk
1 tablespoon nectar or Thai palm sugar
3 runs ground dark pepper
1 squeeze cayenne pepper
1 squeeze turmeric powderMethod
Preheat the stove to 190°C.
Wash the chicken and wipe off with paper towels.
Consolidate the marinade fixings and race into a smooth light yellow combination.
Rub the coriander stems and garlic onto the chicken, then, at that point, add the marinade, blending to cover the drumsticks well. Leave for 30 minutes or, for the best character, as long as two hours.
Orchestrate the chicken on a plate fixed with material paper. Heat for 40 minutes or until the chicken is cooked through.
Enhancement with the coriander leaves and serve promptly with Thai sweet stew sauce.