Ingredients

  • Serves 3-4 people
  • 8 chicken wings (halved)

  • 945 ml cooking oil

  • 6 shallots (peeled)

  • 2 tsp salt

  • ¼ tsp whole cloves

  • ½ tsp whole fennel seeds

  • 1 tsp whole cumin

  • ½ tsp whole black peppercorns

  • ¼ tsp cinnamon powder

  • 1 tsp chilli powder

  • 50 ml coconut cream

  • 2 tsp sugar

  • 710 ml cornstarch

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Recipe Courtesy of
Asian Food Network

Inche Kabin Wings

Crunchy fried chicken gets a level up with an absolutely delightful marinade of various Asian spices, from shallots, cloves, cinnamon, cumin to coconut cream. Deep frying the wings twice ensure that they are cooked thoroughly, and you can also choose to marinade them overnight for better flavors. Nik Imran’s version of this Nyonya snack is so good, it might just be the tastiest and juiciest chicken wings you’re about to have!
  • Easy
  • 15 min
  • 30 min
  • 15 min
  • 5 steps
  • 13 Ingredients
  • Easy
  • 5 steps
  • 13 Ingredients
  • 15 min
  • 30 min
  • 15 min

Instructions

  1. Fry the wings

    • In a pot, heat cooking oil to 100 °C, add the chicken wings to fry them for the 1 st time.
    • Cook for 20min.
    • The oil should be lightly simmering, and the chicken wings should not brown.
    • After 20min, remove wings from oil and drain.
    • Prepare the marinade while waiting for the wings to cook.
    Fry the wings


  2. Prepare the shallots

    • In a mortar and pestle, pound shallots till you see shallot juice in the mortar.
    • Add a pinch of salt to the mortar to achieve a paste.
    • Once you get a paste-like consistency, set the shallots aside
    • Wash the mortar and pestle and dry.


  3. Prepare the dry spices

    • In a pan on high heat, toast the cloves, fennel seeds, cumin and black peppercorns until they are fragrant. Be careful not to scorch the spices.
    • Remove the toasted spices, pour into the dry mortar and pound with pestle.
    • Pound until the spices are a fine powder, but still maintain some texture.
    • Add chilli powder and cinnamon to the mortar. Mix well.


  4. Prepare the marinade

    • In a bowl, add the spice mix to the shallots. The juice from the shallots will absorb the spice.
    • Add coconut cream and mix to achieve the consistency of a slightly runny paste.


  5. Marinate the wings and cook!

    • Coat each chicken wing in cornstarch to absorb any remaining moisture on the surface.
    • Using your hands, massage the marinade gently into the wings till they are evenly coated. Set wings aside to soak up the marinade.
    • When ready to serve, heat a pan with oil at 200 °C, and fry the wings for 20 to 30 sec, or until golden brown.


Plate and Serve!

Serve piping hot!

Plate and Serve!

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Ingredients
  • Serves 3-4 people
  • 8 chicken wings (halved)

  • 945 ml cooking oil

  • 6 shallots (peeled)

  • 2 tsp salt

  • ¼ tsp whole cloves

  • ½ tsp whole fennel seeds

  • 1 tsp whole cumin

  • ½ tsp whole black peppercorns

  • ¼ tsp cinnamon powder

  • 1 tsp chilli powder

  • 50 ml coconut cream

  • 2 tsp sugar

  • 710 ml cornstarch

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