SINGAPORE BARBECUE CHICKEN WINGS
The smells of charcoal and grilling chicken basted with spices draw you to the stall
Servings: 5
Equipment
- Charcoal grill or oven
Ingredients
- 1 kg chicken wings
- 1 tbsp oyster sauce
- 1 tbsp thick dark caramelised soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 tbsp ginger juice from squeezed grated ginger
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp peanut oil
- Pinch salt
- 1 piece charcoal
- 1 stalk lemongrass bruised
Accompaniment
- 5 calamansi lime
- ½ cup chilli sauce
Instructions
- Toss the chicken with the seasonings and set aside to marinade for at leat 5 hours, preferably overnight.
- The chicken wings are best grilled over hot charcoal but an oven will do nicely.
- Preheat oven to 200℃. Light a piece of charcoal on 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 both sides of 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 10 minutes then serve with the lime and chilli sauce on the side.
- Remember to safely discard the burning charcoal.