These sweet and sticky chicken wings are coated in a layer of char siew marinade. Add a sprinkle of Chinese rose wine to cut down on any remaining meaty odours, and preserved soya beans for depth and complexity to the flavour of the meat.
- 12 whole chicken wings (1.1 kg)
- 2 drops of Chinese rose wine
- 40 ml Chinese rice wine
- 40 g sugar
- 80 g preserved soya beans
- 1½ tbsps light soya sauce
- 25 g oyster sauce
- 150 g maltose
- 2 garlic cloves, finely chopped
Rinse the chicken wings. Cut the chicken wings to separate the drumlets from the wings.
Use a fine skewer to pierce the wings and drumlets.
In a deep dish, add the Chinese rose wine, Chinese rice wine, sugar, preserved soya beans, light soya sauce, oyster sauce and 120 g of maltose. Stir until the mixture is smooth. Add the chopped garlic.
Place the drumlets and wings in the marinade. Mix well and, while wearing a glove, massage the marinade into the meat. Leave to sit for 10 mins.
Clingwrap and place in the fridge for 2 to 3 hrs. Remove from the fridge 45 mins before cooking.
Preheat the oven to 220 C for 10 mins.
Line a baking tray with foil. Place a wire rack on the baking tray.
Arrange the drumlets on the baking tray, skin side down. Save the marinade for basting.
Grill for 10 mins at 200 C, then turn the drumlets over.
Take 1 tsp of the remaining maltose and brush it onto the drumlets.
Baste the drumlets with 2 tbsps of the marinade. Grill for another 10 mins until the wings are cooked through. Set aside the drumlets.
Arrange the wings on the baking tray with the underside of the wings facing up. Repeat steps 12 to 15.
Remove the wire rack. The drippings in the tray should be like a thick sauce.
Place the drumlets and wings in the baking tray and toss them in the sauce to glaze them. Serve immediately.
Photo: Hedy Khoo
Text: Straits Times