Shermay’s Baked Singapore Chicken Wings

This all-purpose marinade has a distinctly Singaporean flavour and is suitable for an assortment of meats. Instead of buying, measuring and balancing the more than 8 individual ingredients it takes to make a marinade, this ready-to-use marinade has all you need. It is similar to Singapore BBQ/barbecue wings which are very popular at hawker centres.

INGREDIENTS:

  • 800 gm (about 18-20 pieces) Chicken wings (double or two-joint, Huber’s Butchery)
  • 1 jar (240 ml) Singapore Meat Marinade
  • 1 jar Cilicuka (Original, Extra Hot or Super Hot)
  • For brushing, sesame oil
  • 6 pcs calamansi limes (limau kesturi)

 

METHOD:

  1. Place meat in a plastic bag, add enough sauce to coat the meat. 1 jar is for about 18 mediums-sized wings (about 800 gm).
  2. Shake bag to ensure it is evenly distributed and adequately coats the meat. A plastic bag is ideal to minimise clean up, if not a glass bowl covered with cling film works.
  3. Marinate in the fridge for at least 30 mins, ideally 3 hrs, up to 12 hrs.
  4. When ready to cook, transfer the chicken from the bag to a tray lined with parchment/baking paper. Shake off the excess marinade (where applicable, it will burn and impart a bitter taste).
  5. Brush with sesame oil (optional but preferably, makes it yummier).
  6. Preheat the oven at 180 °C. Bake until slightly charred at the edges. Or, fire up the barbecue and grill.
  7. Serve with calamansi limes and our Cilicuka.

Shop Now To Make Your Own Baked Singapore Chicken Wings

We stock all the key sauces, sambals & marinades
that you need to recreate this dish

SHOP HERE
Share This

Like This Recipe?

Why not share this post with your friends!