Tuesday, March 29, 2011

Jumbo Chicken Wings

One interesting thing I discovered from my last trip to Hong Kong was that people liked the word "Jumbo."  When we walked pass the kiosk selling finger food in Hong Kong Disneyland, my nephew asked us to stop for a snack of jumbo chicken wings and jumbo sausage.  One day we went to the fast food outlets for afternoon tea after a long day shopping, many people ordered jumbo chicken wings with drinks for afternoon tea.  So having "Jumbo" food became a part of our trip in Hong Kong.    

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


  1. 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.
  2. 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.

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