Malaysian Style Spiced Chicken Wings

By Poh Ling Yeow
Serves  6
Preparation   15 mins + overnight for marinade
Cooking   25 mins
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  • 2kg Lilydale Free Range Chicken Jointed Chicken Wings
  • 4 cloves garlic, peeled, crushed
  • 1 Tbs light soy sauce
  • 3 Tbs ground turmeric
  • 1 Tbs ground coriander
  • 2 tsp ground ginger
  • 1-2 tsp chilli powder
  • 2 tsp fine salt
  • 12 sprigs fresh curry leaves
  • 1.5L rice bran OR peanut oil


  1. Place chicken wings in a large bowl. Mix the soy and garlic in a small bowl before adding to chicken. Toss with gloved hands until well coated. Mix the turmeric, coriander, ginger, chilli and salt in a small bowl and sprinkle over the chicken. Mix thoroughly to coat, then transfer into a zip lock bag. Crush the sprigs of curry leaves roughly in your hands before nestling amongst the pieces of chicken. Marinate overnight in the fridge.
  2. To cook the chicken, heat the oil in a medium saucepan over medium heat. The oil is ready when a steady stream of bubbles emerge from wooden chopsticks touching the bottom of the saucepan. First add a few sprigs of curry leaves but stand back as the oil will spit and bubble. Fry the chicken in a few batches until they’re a deep brown and crispy. Serve immediately.