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Recipe adapted from Christine’s Recipes

Ingredients:

  • abt 1kg chicken wings, wings and drummettes separated, tips discarded
  • Thai sweet chilli sauce for dipping – optional

Marinade Ingredients:

  • 1 lemongrass, white part only, finely shredded
  • 2 cloves garlic, minced
  • 2 tsp fish sauce
  • 1 tbsp ketchup
  • 2 tbsp sweet chilli sauce (I used Kimball but any other kind can also be used)
  • 1 tbsp shaoxing wine or any kind of chinese rice wine
  • tsp palm sugar or sugarcane sugar
  • 1/8 tsp salt
  • a dash of pepper

timetable

recipe

    Serves 4-6
    Prep time 75 mins
    Cook time 35 mins
    Total time 110 mins
110mins
total time

Preparation:

  1. Combine marinade in a bowl (which has a cover) well. Add in chicken and mix well. Cover bowl and leave to marinate in fridge for at least 1 hour or overnight, if possible.
  2. When ready to cook, preheat oven to 200C and remove chicken from fridge. Let chicken return to room temperature.
  3. Line a baking tray with aluminium foil and arrange chicken in 1 layer without the marinade.
  4. Bake chicken in oven for abt 30-35 mins; removing to baste chicken with remaining marinade once and turn chicken over.
  5. Then heat and cook remaining marinade in a pan on slow fire till it bubbles and is reduced and thickened – takes a few mins. Remove from heat and pour into sauce dish.
  6. Serve baked chicken with marinade sauce.

It’s good; like the sauce a lot although it’s not spicy at all.. 🙂

 



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