Recipe created by June Darville at junedarville.com
(Grilled chicken wings photo shared on Flickr by Isaac Wedin)
Ingredients:
1. 8 pieces of chicken wings
2. 3 tbsp cornstarch or tapioca flour
3. 2 tbsp MCM Belachan Sauce
4. 2 tsp lime juice
5. 1 tbsp tamarind juice
6. 1 tbsp brown sugar
7. 2 tsp fish sauce
8. 1 tbsp hot chili sauce
9. Olive oil
Method:
1. Mix the MCM Belachan Sauce, tamarind juice, lime juice, hot chili sauce, fish sauce and brown sugar in a large baking dish or mixing bowl.
2. Stir the concoction into a sticky marinade and toss in the chicken wings.
3. Make sure the chicken wings are fully coated with the marinade in whatever method that makes you comfortable i.e. with a soft brush or with your hands.
4. Let the chicken wings fully absorb the flavours of the marinade by covering the dish or bowl with cling film and placing it in the fridge for an hour. Before covering the dish or bowl, cover the chicken wings with cling film, too. After the hour is up, get rid of the cling film and sprinkle the wings with cornstarch or tapioca flour.
5. Make sure that the chicken wings are fully coated with the cornstarch or tapioca flour and then place them in even spaces on a large baking tray. Drizzle some olive oil on them.
6. For 30 minutes, grill the marinated chicken wings under a hot grill. After 15 minutes, take the tray out and turn the wings so that the uncooked sides will be on the top. Put the tray back in the grill.
7. Once the 30 minutes is up, take the baking tray out of the grill. Your grilled belachan chicken wings should be golden brown, crunchy on the outside and cooked through on the inside. Serve hot with extra chili sauce.
Note: June Darville does not endorse MCM and/or its products. This recipe is used to give MCM fans ideas on how to use the MCM Belachan Sauce.
For more, please visit MCM's e-store at Dinasou.com.
