Singapore BBQ Chicken Wings with Chilli Dip

Mains
Poultry

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

4

We replicate this crazily popular hawker dish using an oven at home! The secret to achieve the sticky sweet finish on the wings is to baste the wings and cover it with foil for 10 minutes in final stage of grilling.
These sweet-savoury Chinese-style sticky BBQ wings goes so well with our calamansi chilli dip. Seriously, we can’t stop eating, dipping and licking our fingers!

Ingredients

Adjust Servings
US / Metric
0.00
chicken wings (cleaned and pat dry)
0.00
chicken wings (cleaned and pat dry)
0.00
wooden skewers (soaked overnight)
0.00
wooden skewers (soaked overnight)
0.00
calamansi (halved and deseeded)
0.00
calamansi (halved and deseeded)

Chicken Marinade:

0.00
cloves
cloves
shallots (minced)
0.00
cloves
cloves
shallots (minced)
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
tbsp
tbsp
ginger juice
0.00
tbsp
tbsp
ginger juice
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
fish sauce
0.00
tsp
tsp
fish sauce
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil

Chilli Dip

0.00
red chillies
0.00
red chillies
0.00
chilli padis
0.00
chilli padis
0.00
g
g
ginger
0.00
g
g
ginger
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
ml
ml
rice vinegar
0.00
ml
ml
rice vinegar
Juice from 6 calamansi
Juice from 6 calamansi
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock

Steps

1

Clean and pat dry chicken wings.
Clean and pat dry chicken wings.
Mark as completed

2

Whisk well minced shallots, grated garlic, 2 tbsp ginger juice, 2 tbsp oyster sauce, 2 tsp fish sauce, 2 tbsp honey, 1 tbsp light soya sauce, ½ tsp salt, ½ tsp pepper and 1 tbsp sesame oil.
Whisk well minced shallots, grated garlic, 2 tbsp ginger juice, 2 tbsp oyster sauce, 2 tsp fish sauce, 2 tbsp honey, 1 tbsp light soya sauce, ½ tsp salt, ½ tsp pepper and 1 tbsp sesame oil.
Mark as completed

3

Pour it over the chicken. Mix well. Let it marinate in the fridge overnight.
Pour it over the chicken. Mix well. Let it marinate in the fridge overnight.
Mark as completed

4

Whiz 6 red chillies,5 chilli padis, 20g ginger, 5 cloves garlic, 50ml rice vinegar, juice from 6 calamansi, 3 tbsp sugar, 1 ½ tsp salt and 50ml chicken stock.
Whiz 6 red chillies,5 chilli padis, 20g ginger, 5 cloves garlic, 50ml rice vinegar, juice from 6 calamansi, 3 tbsp sugar, 1 ½ tsp salt and 50ml chicken stock.
Mark as completed

5

Let it sit in the fridge overnight for the flavour to develop.
Let it sit in the fridge overnight for the flavour to develop.
Mark as completed

6

When you are ready to grill the chicken wings, leave it an hour to come to room temperature.
When you are ready to grill the chicken wings, leave it an hour to come to room temperature.
Mark as completed

7

Gently break the chicken at the joints. Once you hear a ‘pop’ sound, it’s done.
Gently break the chicken at the joints. Once you hear a ‘pop’ sound, it’s done.
Mark as completed

8

This make the wings easier to skewer and remain straight when grilling.
This make the wings easier to skewer and remain straight when grilling.
Mark as completed

9

Preheat oven to grill and fan mode at 200°C.
Preheat oven to grill and fan mode at 200°C.
Mark as completed

10

Grill 8 minutes on each side until tender and the skin crisp and caramel brown.
Grill 8 minutes on each side until tender and the skin crisp and caramel brown.
Mark as completed

11

Glaze it with the marinade halfway through grilling.
Glaze it with the marinade halfway through grilling.
Mark as completed

12

After grilling on both sides, cover with foil and bake for 10 minutes.
After grilling on both sides, cover with foil and bake for 10 minutes.
Mark as completed

13

Serve with calamansi and chilli dip.
Serve with calamansi and chilli dip.
Mark as completed

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