Barbecued Chicken Wings

Barbecued Chicken Wings Marinated in sticky spicy soy sauce from Chicken and Rice by Shu Han Lee.

Chicken and Rice
From the book Chicken and Rice


This is a crowd favourite at family barbecues and gatherings. Chicken wings are super-cheap, and the sweet salty glaze always leaves the children licking their fingers happily. The recipe can be easily multiplied for any number of new nieces and nephews.

Serves 6-8


1kg chicken wings
For the marinade:
4 tbsp light soy sauce
4 tbsp runny honey
2 tbsp rice wine
1 tbsp sesame oil
5 cloves garlic, finely chopped
4-8 bird's-eye chillies, finely chopped
To serve:
chopped spring onions


1. Combine the ingredients for the marinade. Place the chicken wings in a large resealable bag and pour the marinade over. Seal the bag and leave in the fridge for at least 2 hours, preferably overnight. Flip the bag around once in a while to make sure the chicken is all evenly marinated.

2. Preheat the oven to 190°C/gas 5. Drain the chicken, reserving the marinade in a small pan. Bring the marinade to the boil for a full minute.

3. Grill the chicken for 20 minutes on a hot barbecue, flipping often and basting, until the juices run clear when the chicken is pierced with a skewer. Alternatively, if it’s a grey, wet day, arrange the chicken wings on a greased baking tray and bake for 1 hour, or until golden and caramelized. Make sure to turn and baste the wings regularly.

4. Serve with a sprinkling of fresh spring onions, and bottles of cold beer for the grown-ups.

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