Name: Spicy Chile Wings
Yield: Makes 16 Chicken Wings
Cuisine: Singapore
Ingredients: ½ cup vegetable oil; 2 to 10 Thai chiles, serrano peppers, or small jalapeño peppers, stemmed, seeded, and coarsely chopped (for hotter wings, leave the seeds in; see Notes); 1 piece (1 inch) fresh ginger, peeled; 2 tablespoons sweet soy sauce (ketjap manis), or 1 tablespoon each regular soy sauce and molasses; 1 teaspoon Chinese five-spice powder; 6 cloves garlic, peeled; 3 large shallots, peeled; 16 whole chicken wings (about 3½ pounds); 2 tablespoons soy sauce

Preparation info

Makes
16
Chicken Wings

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

These spicy wings reflect Singapore’s incredible ethnic diversity. Five-spice powder is a Chinese flavoring, while the ketjap manis (sweet soy sauce) comes from Indonesia. The frying of the spice paste is characteristic of Malaysian and nonya (“grandmother”) cooking, but the place where I actually sampled the wings was the Arab market. Frying the spice paste creates a complex flavor that will make these some of the best wings you’ve ever tasted.

The vendor who shared t