Rempah Warisan Bernam Spiced Crispy Glazed Chicken Wings

Prepare to embark on a culinary journey with these Rempah Warisan Bernam Spiced Crispy Glazed Chicken Wings – a dish designed to tantalize your taste buds and showcase the vibrant, authentic flavors of Malaysia. By generously combining the warm earthiness of Rempah Warisan Bernam Cumin Powder and Coriander Powder, the golden hue and robust character of Rempah Warisan Bernam Turmeric Pure, the fragrant complexity of Rempah Warisan Bernam Chicken Curry Powder, and the optional fiery kick of Rempah Warisan Bernam Pure Chilli Powder, we create a marinade that penetrates deep into every fiber of the chicken. Baked to crispy perfection and then tossed in a sticky, sweet-savory glaze, these wings offer a symphony of textures and an explosion of layered spice that will leave you craving more. This isn't just a meal; it's an experience, celebrating the rich heritage of Malaysian spices.

Rempah Warisan Bernam Spiced Crispy Glazed Chicken Wings

Yields: 4-6 servings Prep time: 20 minutes Marinating time: 1-4 hours (or overnight for best results) Cook time: 40-50 minutes

Ingredients:

For the Spiced Chicken Wings:

• 1.5 kg (approximately 3 lbs) chicken wings, patted very dry
• 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
• 1.5 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to 1 tablespoon for mild, 2+ tablespoons for extra spicy)
• 6 cloves garlic, minced
• 2-inch piece ginger, grated or finely minced
• 3 tablespoons cooking oil (e.g., vegetable or canola oil)
• 1 tablespoon light soy sauce (optional, for extra umami)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

For the Sticky Glaze:

• 1/2 cup palm sugar (gula melaka), finely chopped or grated
• 1/4 cup hot water
• 3 tablespoons fresh lime juice
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil (optional, for aroma)
• 1/2 teaspoon Rempah Warisan Bernam Pure Chilli Powder (optional, for a subtle spicy kick in the glaze)
• Pinch of salt

For Garnish (Optional):

• Fresh coriander leaves, chopped
• Toasted sesame seeds
• Lime wedges

Instructions:

1. Prepare the Chicken: In a large mixing bowl, combine the patted-dry chicken wings with the minced garlic, grated ginger, 3 tablespoons cooking oil, 1 tablespoon light soy sauce (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Create the Spice Marinade: Add 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 to the bowl.
3. Marinate: Using your hands, thoroughly mix all the ingredients, ensuring every chicken wing is generously coated with the spice mixture. For best results, cover the bowl and refrigerate for at least 1 hour, or ideally 4 hours to overnight, allowing the RWB spices to fully infuse the chicken.
4. 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 aluminum foil, and place an oven-safe wire rack on top. This allows air to circulate around the wings, promoting crispiness.
5. Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire rack, ensuring they are not overcrowded. Bake for 25 minutes.
6. Flip and Continue Baking: Flip the wings over and bake for another 20-25 minutes, or until the wings are golden brown, crispy, and cooked through (internal temperature should reach 74°C/165°F).
7. Prepare the Sticky Glaze: While the wings are baking, prepare the glaze. In a small saucepan, combine the chopped palm sugar and hot water. Heat over medium-low heat, stirring frequently, until the palm sugar is completely dissolved and the mixture forms a slightly syrupy consistency. Remove from heat and stir in the fresh lime juice, 1 tablespoon light soy sauce, sesame oil (if using), and 1/2 teaspoon Rempah Warisan Bernam Pure Chilli Powder (if using for the glaze). Taste and adjust seasoning if needed.
8. Glaze the Wings: Once the wings are cooked, carefully remove them from the oven. In a clean large bowl, add the hot crispy wings. Pour the prepared sticky glaze over the wings and toss gently until every wing is beautifully coated.
9. Serve: Transfer the glazed Rempah Warisan Bernam Spiced Crispy Glazed Chicken Wings to a serving platter. Garnish with chopped fresh coriander leaves, toasted sesame seeds, and serve immediately with lime wedges on the side for an extra zesty kick. Enjoy the rich, layered flavors!

This recipe features our heritage collection:

Chicken Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder