Tuesday, 30 April 2013

Chinese-style chicken wings - Recommended Recipe!

Chinese-style chicken wings - serves 2.

12-16 chicken wings (depending on the size), rinsed and patted dry

For the marinade
2 large garlic cloves, crushed and finely chopped
1 small "thumb" of root ginger, peeled and grated
1 small onion, finely chopped
1 mild red chilli, de-seeded and finely chopped
2 tbsp dark soy sauce
2 tbsp oyster sauce

For the dipping sauce
6 tbsp plum sauce
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1 tbsp rice wine vinegar (optional)
lime or lemon wedges, to serve


  1. Pile the chicken wings in a large non-reactive dish.  Make the marinade by mixing all the ingredients together, then slather the wings thoroughly with it.  Leave to marinate in a cool place for 2-24 hours - the longer the better.
  2. Preheat the oven to fan 200C/conventional 220C/Gas 7.  Throw the chicken wings, complete with marinade, into a roasting tin (double lined with foil if you don't want a lot of post-cooking scrubbing!).  Cook the wings for 60 mins, turning them occasinally and adding a splash of water to the pan each time.
  3. Meanwhile, mix the dipping sauce ingredients together in a small bowl, adding rice vinegar to taste if you like an extra tang.  (It will keep in the fridge for a few days).
  4. Serve the chicken wings with the dip, a wedge of lime or lemon and a huge stack of paper napkins!
Source - unknown.