Jumbo Chicken Wings
6 large chicken wings
3 tablespoon Thai sweet chilli sauce
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 tablespoon Shao Hsing wine (Chinese cooking wine)
1 teaspoon garlic mince
1/4 teaspoon salt
6 bamboo skewers
- Wash the chicken wings and trim off excess fat. Poke the skewer through the chicken starting from the winglet part. Arrange the chicken onto a plate and marinate with the ingredients listed above. Keep fridge for at least 2 hours.
- Pre-heat the oven at 180c, place the chicken wings onto a grease lined baking tray. Bake it for about 45 minutes or until cooked. Turn the chicken wings over 2 or 3 times in between cooking. Pour the thickened juice at the pan over the chicken. Serve it with chips and salad.