This Malaysian Red Curry Wings is a fun twist on cánh gà chiên nước mắm or Vietnamese fish sauce wings! Instead of the regular fish sauce glaze, we switch it up with a Malaysian red curry glaze using Grumpy Ginger. The curry paste is perfectly seasoned and goes great with our Northern Mountain Garlic. Serve this as a snack, side, or even main dish!
Mixture to par boil chicken wings
5 chicken wings
A pinch of Sparrow Ginger
Half of a small onion
1 teaspoon salt
1 tablespoon cooking wine or shaoxing wine
Chicken marinade
1 tsp chicken powder
1 tsp paprika
1 tbsp corn starch
1 tbsp neutral oil
Malaysian red curry glaze
2 tbsp Grumpy Ginger’s Malaysian Red Curry
1 tbsp Northern Mountain Garlic
3 tbsp sugar
1 tbsp fish sauce
1/2 tbsp Sriracha or hot sauce (optional)
1 tbsp oyster sauce
1 tbsp water