Prepare to embark on a culinary journey with our Bernam Golden Spiced Chicken Wings, a dish that brilliantly showcases the vibrant depth of the Rempah Warisan Bernam spice collection. This gourmet recipe masterfully blends the robust earthiness of Rempah Warisan Bernam Chicken Curry Powder with the bright golden hue and subtle warmth of Rempah Warisan Bernam Turmeric Pure. We further elevate the profile with the aromatic citrus notes of Rempah Warisan Bernam Coriander Powder, the deep, musky undertones of Rempah Warisan Bernam Cumin Powder, and a perfectly balanced kick from Rempah Warisan Bernam Pure Chilli Powder. The result is an irresistible symphony of flavors—tender, juicy chicken wings encased in a gloriously crispy, deeply spiced skin, finished with a hint of tangy sweetness. Each bite is a testament to the power of authentic, generously used spices, transforming a simple chicken wing into an extraordinary gourmet delight.
Ingredients:
- 1.5 kg (approximately 3.3 lbs) chicken wings, separated at the joint, wingtips removed
- 4 tablespoons Rempah Warisan Bernam Chicken Curry Powder
- 2 tablespoons Rempah Warisan Bernam Turmeric Pure
- 2 tablespoons Rempah Warisan Bernam Coriander Powder
- 1.5 tablespoons Rempah Warisan Bernam Cumin Powder
- 1 tablespoon Rempah Warisan Bernam Pure Chilli Powder (or more, to taste, for extra heat)
- 4 cloves garlic, minced
- 2-inch piece ginger, grated or minced
- 1/2 cup (120g) plain yogurt (full-fat recommended)
- Juice of 1 large lime (about 2-3 tablespoons)
- 2 tablespoons neutral oil (e.g., vegetable or canola)
- 1.5 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- For the Tangy Glaze (Optional):
- 2 tablespoons honey or brown sugar
- 1 tablespoon lime juice
- 1 tablespoon water (if needed to thin)
- Pinch of Rempah Warisan Bernam Pure Chilli Powder (optional, for extra kick)
Instructions:
- Prepare the Chicken Wings: Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. Place them in a large mixing bowl.
- Create the Spice Marinade: In a separate medium bowl, combine the Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Coriander Powder, Rempah Warisan Bernam Cumin Powder, and Rempah Warisan Bernam Pure Chilli Powder. Add the minced garlic, grated ginger, plain yogurt, lime juice, neutral oil, salt, and black pepper. Mix vigorously until all ingredients are thoroughly combined into a thick, aromatic paste.
- Marinate the Chicken: Pour the entire spice marinade over the prepared chicken wings. Using your hands, generously coat each piece of chicken, ensuring the marinade is rubbed into every nook and cranny. For best results and deepest flavor, cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- Preheat Oven & Prepare Baking Sheet: When ready to cook, preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil, and place an oven-safe wire rack on top. This allows air circulation for crispier wings.
- Arrange Wings: Remove the marinated chicken wings from the refrigerator and let them sit at room temperature for about 20-30 minutes while the oven preheats. Arrange the wings in a single layer on the wire rack, ensuring there is space between each wing for even cooking.
- Bake the Wings: Bake for 25 minutes. Then, flip the wings and continue baking for another 20-25 minutes, or until the chicken is cooked through, the skin is golden brown, and delightfully crispy.
- Prepare the Tangy Glaze (Optional): While the wings are baking, whisk together the honey (or brown sugar), lime juice, and water (if using) in a small saucepan. Add a pinch of Rempah Warisan Bernam Pure Chilli Powder if desired. Heat over low-medium heat, stirring until the honey or sugar is dissolved and the glaze is slightly warm.
- Glaze and Serve: Once the wings are cooked, you can optionally brush them lightly with the tangy glaze during the last 5-10 minutes of baking, or immediately after removing them from the oven. Serve the Bernam Golden Spiced Chicken Wings hot, garnished with fresh cilantro or lime wedges, for an exquisite gourmet experience.
This recipe features our heritage collection:
Chicken Curry Powder
Turmeric Pure
Pure Chilli Powder
Coriander Powder
Cumin Powder