Adam Liaw Singapore-style barbecued chicken wings

Adam Liaw
Singapore-style barbecued chicken
Singapore-style barbecued chicken  Photo: William Meppem

Go to any hawker market around Singapore and you'll find these wings slowly grilling on the barbecue. With a bit of chilli sauce and an ice-cold beer, there's nothing better.


12 chicken wings

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp honey

1 tbsp castoer sugar

4 cloves garlic, finely minced

1 tsp grated ginger

1 tsp sesame oil

lime wedges, to serve

Chilli sauce

6 red bird's-eye chillies

2 tbsp grated ginger

2 garlic cloves

1 tsp castor sugar

¼ tsp salt

½ cup chicken stock

1 tsp lemon juice


1. Place the chicken wings in a press-seal bag and add the remaining ingredients. Seal the bag and massage to mix well. Refrigerate overnight.

2. For the chilli sauce, combine the chilli, ginger, garlic, sugar and salt to a smooth paste with either a mortar and pestle or small food processor. Heat the chicken stock to boiling and add to the paste. Stir through the lemon juice.

3. Remove the chicken from the bag and stretch each wing to elongate it. Run a large metal or wooden skewer through the drumette part of as many wings as will fit on the skewer. Run another skewer through the base of the wingette, nearest the wingtip. Grill the wings on a low barbecue for 10 to -15 minutes until cooked through, well-browned and caramelised. Cut the wings through the joint between the drumette and wingette and serve with wedges of lime and the chilli sauce in a dish on the side.