This marinade works well with any meat you like to barbecue. I particularly love lamb cutlets done this way — there’s something so nice about chewing on a chicken or a lamb bone.
Pound the ginger and garlic in a mortar with a pestle to form a paste. Transfer the paste to a bowl and stir in the kecap manis, soy sauce, shaoxing, honey, five-spice and chilli powder. Add the chicken wings and toss until well coated, then set aside for at least 2 hours.
Remove the wings from the marinade, brush with oil and barbecue over medium-high heat until golden and crispy. Sprinkle with sesame seeds and serve with sweet chilli sauce.
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