Sticky Ginger & Soy Chicken Wings

This is a dish which I’ve cooked at least 4-5 times in my short 4 months in Mumbai because 1) chicken is so fresh here; 2) it is comfort Chinese food; and 3) it is so simple to prepare. The recipe is from step-by-step Asian.Β 

Serves 2
Cook 12-15 mins (but allow plenty of time for marination)


6 chicken wings

2 garlic cloves, crushed

2.5cm/1-inch fresh garlic, grated

1 tbsp dark soy sauce

1 tbsp lime juice

1/2 tbsp honey

1/2 tsp chilli sauce

1 tsp sesame oil

lime wedges to serve


1. Tuck the pointed tip of each wing under the thicker end to make a neat triangle. Arrange the wings in a single layer in a dish.

2. Mix together the garlic, ginger, soy sauce, lime, honey, chilli sauce and sesame oil. Spoon the mixture over the chicken and turn to coat evenly. Cover and marinate for several hours or overnight.

3. Preheat the broiler to hot. Cook the wings on a foil lined broiler pan for 11-12 minutes on one side, and turn them over and broil for another 2 minutes. Juices should have no trace of pink when pierced. Serve hot with lime wedges.

The picture taken above was my first attempt and you can see that there are no burnt bits on the skin. Well, this first batch turned out to be under cooked, despite the recommended cooking time. PJ suggested that because I was basting it frequently and constantly opening the oven door, thereby releasing a lot of heat, the recommended cooking time in the recipe wasn’t accurate. Hence, in my subsequent batches, I gave up basting altogether and let the wings cook straight for 11-12 minutes, before opening the oven door to flip them and cook for another 2 minutes to brown the underside. Wings cook this way will have charred bits of skin and hence look quite different from the picture up there. :)


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