Posts Tagged ‘chicken wing’

In Malaysia, whenever people have a BBQ party, chicken wings is always on the menu. The wings are always marinated with ginger juice, shallots, garlic and other seasoning. I LOVE these charcoal grilled wings, they are sizzling on the skin (the best part!), juicy and full of flavor… so finger licking good!

Malaysian Style BBQ Chicken Wings

Malaysian Style BBQ Chicken Wings

Malaysian Style BBQ Chicken Wings Recipe

2 dozens chicken mid joints (about 3 lbs)
2 inches ginger– crushed and cut into chunks
3 cloves garlic– crushed and cut into chunks
4 shallots– crushed and cut into chunks
2 tbsp oyster sauce
2 tbsp sugar
3 tbsp soy sauce
5 tbsp honey
2 tbsp rice wine
1 tbsp sesame oil
1 tsp dark soy sauce
2-3 dashes garlic powder
1/4 tsp chili powder– optional

1/4 cup cooking oil for basting during grilling


Clean and rinse chicken wings. Mix all remaining ingredients in a big bowl or bag to combine. Add chicken wings, mix to coat every pieces. Marinate in the fridge overnight. Turn over once during marinating.

Heat grill on medium high heat. When the grill is ready, put chicken wings on the grill. Grill until the wings are just cooked through. Baste with cooking oil to prevent the wings from sticking to the grill. Keep an eye on the wings, turn down the heat slightly if necessary. Do not over cook the meat or the meat will be dry. Serve immediately.

Regina’s Note:

  • Mid joint is always my favorite part of the wing because it marinates and cooks much faster than drummets. And as such, I use medium high heat when grilling mid joints. If you use drummets, you’ll need to turn down the heat on the grill a little to ensure the meat is cooked through without burning the surface.

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I got the idea from Chinese stewed duck ‘Lor Ark’ posted by pablopabla in his blog Hochiak! Delicious Asian Food. I made the stewed duck before and it turned out delicious, so I did it with chicken wings this time. I also added some chili powder for a little kick in flavor. Overall this dish turned out delicious too, and with the leftover sauce and some tofu and hard boiled eggs, I got another yummy simple dish– stewed eggs and tofu.

Stewed Chicken Wings

Stewed Chicken Wings

Stewed Chicken Wings Recipe

15-20 chicken wings (mid joints)
1 inch ginger
1/2 inch galangal
4 cloves of garlic
8 shallots
1 tsp five-spice powder
2 tbsp dark soy sauce
2 tbsp sugar
salt to taste
chili powder (optional)
4-5 cups hot water


  1. Clean chicken wings and season with five spice powder for 30 minutes.
  2. Blend ginger, galangal, garlic and shallots in a blender, adding just enough water to facilitate blending.
  3. Heat up a wok and add some oil. Fry the blended paste until fragrant, add dark soy sauce and sugar, stir well.
  4. Add chicken wings and stir until the skin is cooked and shrink slightly. Add hot water and bring to a boil. Then reduce heat to medium and cook until the wings are done and sauce thicken slightly. Turning occasionally so the wings won’t stick to the bottom. Add salt and chili powder to taste. (if the wings are done and the sauce is still watery, remove the wings and continue cooking the sauce, until it thicken slightly).


I didn’t have fresh shallots this time so I used fried shallots in my pantry, just added it after I added the chicken wings to the wok.

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