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!
12 chicken wings (cleaned and pat dry)
12 wooden skewers (soaked overnight)
5 calamansi (halved and deseeded)
2 cloves shallots (minced)
4 cloves garlic (minced)
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
1 tbsp sesame oil
6 red chillies
5 chilli padis
20g ginger
5 cloves garlic
50ml rice vinegar
Juice from 6 calamansi
3 tbsp sugar
1½ tsp salt
50ml chicken stock
Clean and pat dry chicken wings.
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.
Pour it over the chicken. Mix well. Let it marinate in the fridge overnight.
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.
Let it sit in the fridge overnight for the flavour to develop.
When you are ready to grill the chicken wings, leave it an hour to come to room temperature.
Gently break the chicken at the joints. Once you hear a ‘pop’ sound, it’s done.
This make the wings easier to skewer and remain straight when grilling.
Preheat oven to grill and fan mode at 200°C.
Grill 8 minutes on each side until tender and the skin crisp and caramel brown.
Glaze it with the marinade halfway through grilling.
After grilling on both sides, cover with foil and bake for 10 minutes.
Serve with calamansi and chilli dip.
