159/18: Laksa Wings
One of my favourite books to cook from is Amazing Malaysian by Norman Musa. I have cooked a lot of the recipes in my kitchen and a couple on the BBQ. Norman recently released some chicken wing recipes on PDF for the bargain price of £1.50 so I bought the recipes and following on from the fantastic satay chicken wings and the Turmeric and Ginger Wings next up was Laksa Wings.
THE MEAT:
Two packs of chicken wings from Gartmorn farm, a bargain at £2 a pack! I mainly cook only with chicken from these guys these days as it’s some of the highest quality and best tasting chicken I have eaten to date.
The Prep:
The recipe calls for Laksa paste and amongst my Steenbergs ingredients I had Laksa Spice Mix (salt, chilli, cumin, fennel, sugar, coriander, onion powder, turmeric, garlic, fenugreek, ginger, mustard powder, black peppercorns, galangal, cinnamon, cardamom and cloves – what a mixture!). A 50g pot costs £2.65.
I mixed the Laksa spice mix with some peanut oil then chopped the wings into winglets and throughly mixed the Laksa paste into the meat.
The Cook:
A full chimney of Oxford Charcoal Orange Lumpwood was fired up then poured into the vortex. First use of the Vortex in the Napoleon Pro 22. Was going to be interesting what impact the cast iron grill had on the cook, would it be too hot?
The chicken was flipped after 20 minutes and was ready after 40 minutes (probing 70c on the Thermapen). 
Dill leaves, black olives and pomegranate seeds on top.
Time to Eat:
I was looking forward to this, the smell of the Laksa paste was fantastic!
Served with Veg curry and Roti Canai, recipes also from Norman Musa but from his book Amazing Malaysian.
We have wanted to make Roti Canai for ages after enjoying so much of it in Malaysia and the veg curry was the perfect dish to go with it. In the curry base I was able to use Steenbergs tamarind paste, turmeric and cinnamon. I wished I had their star anise and bay leaves too so it would have been a clean sweep using their ingredients!
The spice mix used Steenbergs cumin seeds, cinnamon stick, cloves, turmeric and chilli powder. They all smelt fantastic! I used coriander seeds, fennel seeds, cardamom pods and star anise from my older supermarket purchase. Again, I wish it had all been Steenbergs ingredients to lift the flavour profile, I will need to stock up fully for future cooks!
Glorious!
SUMMARY:
The chicken wings were the best ones I have cooked so far. Top quality chicken but the Laksa spice mix added such a fantastic taste to the meat and the skin was the crispiest chicken skin I have cooked so far. The combination of the Napoleon Pro 22 with a cast iron grill and the vortex might be a winning combination! I will need to cook some more wings to make sure!
The veg dhal curry and roti canai was fantastic, really enjoyed it! The roti canai didn’t come out quite how we wanted but for a first time attempt I thought they were great and they tasted awesome which is the main thing!
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 / Vortex |
| Cook Method: | Vortex |
| Charcoal: | Oxford Charcoal Cherry |
| Smoking Wood: | Cherry Chunk |
| Cook temperature: | Hot! |
| Cook time: | 40 minutes |
| Internal temperature: | 70C (Thermapen) |
| Notes: | 1: Try Roti Canai again. |
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Those look amazing Nathan!!
Thanks Scott, really enjoyed them. Quite a different recipe for wings to my usual ones!