Singapore Hawker Style BBQ Chicken Wings
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Cook time: 
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Serves: 10 wings
 
Ingredients
Ginger-Garlic Paste
  • 25g Shallot
  • 2 tablespoon Chopped Garlic (about 4 cloves)
  • 10g Ginger
  • 2 tablespoon Sesame Oil
Seasoning
  • 2 teaspoons Caramelised Dark Soy Sauce
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Honey
  • ½ teaspoon Chili Flakes (optional)
  • ½ teaspoon Ground White Pepper
  • ½ teaspooon Salt
Others
  • 10 pcs Chicken Wings (Wings plus Drumlette) - about 1 kg (Pat dry with kitchen tissue)
balachanChili Mix
  • 1 tablespoon balachan chili
  • 1 tablespoon hot water
Instructions
Ginger-garlic paste
  1. Blend all the ingredients in the blender into paste
Marinating the Wings
  1. In a large mixing bowl, add all the seasoning, ginger-garlic paste into pat-dry wings
  2. Mix well and cover with cling wrap
  3. Marinate for at least 4 hours or best overnight, in the fridge
Grilling the wings
  1. Preheat the oven @ grilling + fan mode at 200 degree celsius for 30 mins or air fryer @ 180 degree celsius for 5 mins
  2. Skewer the wings (optional)
  3. Transfer the wings into a grilling/ baking tray and brush the wings wiith the remaining marinade
  4. Grill it in the oven for 15 mins or in airfryer for 10 minutes
  5. Serve it with sliced lime and sambal chili mix
The Balachan Chili Mix
  1. In a small bowl, mix together 1 tablespoon of balachan chili with 1 tablespoon of hot water
Recipe by eckitchensg at http://eckitchensg.com/2016/10/singapore-hawker-style-bbq-chicken-wings/