Serves 5
1 kg chicken wings
1 tablespoon oyster sauce
1 tablespoon thick dark caramelised soy sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
2 tablespoons ginger juice (squeezed grated ginger)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon peanut oil
Pinch of salt
A piece of charcoal
Lemongrass stalk, bruised
Accompaniment
5 calamansi lime, slit at top
Chilli sauce of your choice
Toss the chicken with the seasonings and set aside to marinade for at least 5 hours, preferably overnight.
The chicken wings are best cooked over hot charcoal but an oven will also do nicely.
Preheat oven to 200 degrees C. Heat a piece of charcoal over the stove until it is red hot and wrap it in tin foil with holes in it. Place the charcoal at bottom of oven.
Pat chicken wings dry. Using the lemongrass as a brush, brush the chicken with peanut oil and spread the wings out on a tray lined with baking paper. Place tray in top part of oven and grill for 15 minutes, or until cooked golden brown.
Let the wings rest for about 5 minutes then serve with the lime and chilli sauce on the side.
Remember to safely discard the burning charcoal.
