Something simple but with a very Malaysian tinge for a cold autumn day. They were baked in the oven but it would also be delish barbequed on a nice warm summer day.. 🙂

Adapted from chopinandmysaucepan


  • 1-1.5kg chicken drumsticks & wings (I used only wings mid-joint)
  • 2 tbsp turmeric powder
  • 1 tbsp Malaysian curry powder, e.g. Baba’s or Bird brand
  • 1 tbsp salt
  • 2 tbsp oyster sauce
  • 1 tsp white pepper
  • 1 tbsp soy sauce
  • 3 tbsp vegetable oil



    Serves 4-6
    Prep time 70 mins
    Cook time 45 mins
    Total time 115 mins
total time


  1. Mix oil, turmeric powder, curry powder, oyster sauce, light soy sauce, salt and pepper in a large mixing bowl.
  2. Add chicken into mixing bowl and and stir to mix marinade and chicken evenly. Marinate for at least 1 hour or overnite.
  3. Preheat up to 200C.
  4. Arrange chicken in a single layer on a rack in roasting tray to render fat from baking process. 
  5. Slow bake and grill  chicken for abt  40-45 mins or til chicken pcs are golden brown on outside.
  6. Brush chicken with leftover marinade half way thru baking process to prevent meat from drying.


Well, I had only abt 1kg chicken wings with quite a lot of leftover marinade. So I used the leftover to coat some pork (thickly sliced) and baked it for abt 15 mins till cooked and golden.. It was also delish.. 🙂


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