Smoky, savory BBQ chicken wings with a tangy, spicy chili sauce. Grilled over charcoal or roasted in the oven, these wing-asm in your mouth wings are perfect for summer.
If you read my last post, you would know that my butt nearly died on me. It even had a second episode of near death experience.
Yup.
That second long a** haul flight back to La La Land almost did it.
Living in such a high tech world now, I still can’t believe instead of beaming all over the world, I still have to experience numb and sore butts and joints along with my tummy which has lost all sense of what’s still and what’s not with that all turbulence.
You must think.. that explains all the non-existent social media updates, blog posts and emails. She must have been so busy…. with vacation.
In fact, you’re right. I was busy.
Busy with gorging on every single thing my mouth can get itself on.
But then as though too much food made my brain non functional, I had forgotten to eat the famous charcoal roasted BBQ chicken wings of the streets of KL.
But with all things in this trip (like the time Mr. V and I were not allowed to leave Taiwan at the check in counter due to visa issues causing us to miss our flight back to Malaysia or that few days before our flight to LA, my gum had severe infection that we had to postponed the flight), I believe everything happened for a reason.
As with the case of the chicken wing…
Well…
It’s time to get back to work.
Work = cooking and eating.
Why not cook some smoky savory bbq chicken wings dipped in a tangy spicy chili sauce and eat ’em all myself.
Yes!
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- 2½ lb chicken wings
- Marinade
- ½ cup light soy sauce
- ¼ cup honey
- 2 tbs fish sauce
- 3 tbs thick caramel sauce (for color)
- 1 tbs sesame oil
- 6 garlic cloves, crushed
- 4 green onions, cut into 3" length
- 1" ginger, crushed
- Pinch of white pepper
- Chili sauce
- 4 red fresno chilies, deseed three (or more for less heat)
- ½" - 1" ginger
- 2 garlic cloves
- 1¾ tsp sugar
- 2-3 tsp rice vinegar
- ¼ cup chicken broth
- ½ tsp salt
- Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
- Place all the ingredients for the chili sauce in a blender. Blend until smooth. Let sit in the refrigerator for at least 1 hour so that the flavors can meld.
- To grill: Remove wings from the marinade and grill the wings for 20-25 minutes (flipping occasionally) until beautifully brown and charred. To roast: Preheat the oven to 400 F. Remove wings from the marinade. Place wings on a parchment paper lined baking sheet (not pretty side up).
- Bake for 20 minutes, flip and bake another 20 minutes. Set the oven to broil and broil for 1-2 minutes. Serve immediate with chili sauce.
Tandoori Wings & Garlic Cheese Naan
23 comments
What is Thick Carmel Sauce? Could you please post a photo?
It looks like this. https://www.chaihuathin.com/products/cc-elephant-thick-caramel-sauce-%E7%A5%A5%E7%8F%8D%E9%A1%B6%E9%9D%9A%E7%94%9F%E6%99%92%E6%B2%B9-740ml It’s mostly ‘caramel’/sugar and a little salt content in it. It’s mainly used for color.
You may not be able to find these in your regular grocery stores but you can try looking for “dark soy sauce” as a substitute. But if you’re using dark soy sauce, you probably need to decrease or omit the light soy sauce and/or salt.
Just like at Wong Ah Wah! So glad I stumbled on this blog – making my own little Jalan Alor here in Chicago thanks to you!
I don’t think I can ever live up to Wong Ah Wah’s chicken wing but that’s a super sweet thing for you to say. I totally get you being in Chicago. I was in Chicago 10 years ago and now I’m in LA. So deprived of good Malaysian food 🙂
These wings look great, AiPing!!
I’m sorry if this is a stimulus question but these wings look delicious, and I would love to cook them but I am very *very* sensitive to spicy foods. And my question is even with out the spicy sauce, are the wings themselves spicy on their own?
Hi Erin. I’m so excited you’re going to try these wings and I wished you aren’t sensitive to spicy food 🙁 because these wings tastes really good when paired with the chili sauce (which if you take out all the seeds to the chili, the sauce is pretty mild :p)
The wings themselves aren’t spicy at all. It’s savory from the soy sauce and fish sauce and a tad sweet from the honey. If you’re making them without the chili sauce (and not planning to dip the wings in any other sauce), I’d suggest to sprinkle some salt on the wings just before roasting (maybe 1/8 tsp – 1/4 tsp) as they’re not super salty on their own (but then again, each person’s level of saltiness differs so I can’t say for sure for you). I hope this helps. Let me know if you have other questions.
Wow! These look delicious! I must try them! Nice pics too!
Thanks Jackie. Appreciate you coming by and dropping me a sweet message. 🙂
My boyfriend is in love with chicken wings – maybe even more than he loves me – and I think he’d absolutely flip over these! They look so so so delicious! I love that I also have basically all of these ingredients in my kitchen right now. I smell a wing cooking session coming up…
Lol. I bet he loves you more than wings. :p Can’t wait for you to try them… with that sauce. Yum!
These chicken wings look so good! I LOVE that marinade, and that chili sauce sounds delicious!
That chili sauce is the bomb. Seriously.
I love chicken wings, especially with asian sauce 😉 look delish
I love chicken wings too. Can’t live without it.
Sounds like you had an interesting vacation! These wings look delicious!
Yup. It’s never not a dull vacation.
oh man- long flights are the worst! I had a flight (both ways) with layovers in Moscow last year and it WAS AWFUL!!! At least they have cool little sleeping pods in that airport for the crazy layovers. Also, the marinade and sauce for these wings sound fantastic!!
Sleeping pods are awesome. Wish they have that in airplanes… oh right, that’s what first class and business class seats are. :p
I absolutely love the color in those chicken wings! I hear ya! The 14 hr leg I have to sit on, on our way to India everytime is a killer – not in a good way!
Yup. 14 hr to Taiwan too. If I fly to MAlaysia, I’ll have to add another 4 1/2 hours. Oh my.
These wings are absolutely irresistible! All your pictures are amazing! I’ll be coming back again for more….And yes, I hate cross-continental flights too! Even worse than the numbness – airplane food.
Oh yes, I forgot about airplane food. The worst. :p