Spicy Barbecued Chicken Wings


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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.


  • 1 kg (2 lb 4 oz) free-range or organic chicken wings, wing tips removed
  • 1 knob of ginger, peeled and roughly chopped
  • 3 cloves garlic
  • 1 tablespoon kecap manis
  • 1 tablespoon light soy sauce
  • 1 tablespoon shaoxing
  • 1 tablespoon honey
  • 1 teaspoon five-spice powder
  • 1 teaspoon chilli powder
  • 2 tablespoons vegetable oil
  • ½ teaspoon sesame seeds, roasted
  • sweet chilli sauce, to serve


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.