A Singaporean Mum

It’s been a really long time since I last made these wings — the last time was during Covid in Shanghai. The kids suddenly remembered them and asked if I could do it again. This recipe is a hawker-style inspired chicken wings, oven-grilled on maximum heat so they turn out really juicy, tender, and full of flavour.

Here’s how I do it!

Ingredients

For the wings:

20 chicken wings (mid joint)

2 tbsp soy sauce

2 tbsp oyster sauce

1/2 tsp white pepper (or to taste)

For the chilli dip:

2–3 tsp store-bought garlic lime chilli

Juice of 1 calamansi lime

Method

1. Marinate the wings

• In a large bowl, combine soy sauce, oyster sauce, and white pepper.

• Add chicken wings, toss to coat evenly, and marinate for 1 hour.

2. Prepare for baking

• Line a baking tray with aluminium foil or parchment paper.

• Arrange the wings in a single layer.

• Brush any leftover marinade over the wings.

3. Bake the wings

• Preheat oven to 220ºC or air fryer to 180ºC.

• Bake for 5 minutes (air fryer: 8 minutes).

• Remove tray, flip wings, and bake another 5 minutes (air fryer: 8 minutes).

4. Finish under high heat

• Flip wings back to top side up.

• Increase oven to 250ºC (max heat, grill mode) or air fryer to 200ºC.

• Grill for 2 minutes (air fryer: 2-3 minutes) until golden and slightly charred.

5. Make the chilli dip

• Mix garlic lime chilli with calamansi juice.

• Adjust to taste (more lime for tang, more chilli for heat).

6. Serve hot

• Plate up the wings, serve immediately with the chilli dip on the side.