November 1, 2016


When I say “nailed it”, we like really spicy and punching above it’s weight with flavor at the same time. I have made two different batches to accommodate my non chilli friends, so I used the same recipe just with half the amount of fine white pepper and no chilli flakes or chilli powder at all. The other ingredients definitely have enough flavour punch to hold their own.

Because of the high sugar content, I was mindful not to burnt these precious little champions.  Usually they are deep fried after the marinate is dried off the wing, however, to avoid being splashed with hot oil, I have chosen the easier safer option of baking them instead.  So here we go:

Marinate about 20 minutes before putting in oven:

2 packets of boomerang wings or chicken nibblets (the wings need to be cut into mini drumettes and flat bits, save the tips for stock)

2 heaped tablespoons of fish sauce

2 heaped tablespoons of dark soya sauce

1 heaped tablespoon of ketup manis

Liberal grinding of salt with chilli flakes

1 tablespoon sesame oil

1 tablespoon fine white pepper

Liberal splash of Shaoxing vinegar

¼ cup of caster sugar

1 heaped tablespoon brown sugar

2 heaped tablespoon dark brown sugar

1 heaped or more tablespoon of dried chilli flakes

1 heaped tablespoon of chilli powder

½ teaspoon minced ginger

½ teaspoon minced garlic



Combine well all ingredients using a basting brush in a non stick baking dish

Add wings to dish, basting well every 5 minutes or so

Let sit in marinate for 20 minutes in room temperature

Preheat oven on 150 degrees

Turn wings in marinate, basting well using basting brush so you know each piece of meat is coated well

Put in oven for 10 minutes

Toss and turn every 10 minutes, basting well

When the marinate is bubbling, turn heat up to 190 degrees

Watch every 5 minutes, turning until nicely brown and sticky

Depending on the size of your dish, some parts may cook faster than others so remove them from oven and cook the others a bit more

When ready take out of oven to cool slightly before devouring as these hot sticky wings burns fingers and mouth!!

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