Tangy Hoisin Winglets 酸味海鲜酱烤鸡翼

    I had marinated the winglets with Hosin Sauce the night before, intending to use cook it the next day but changed my mind. I tweaked my recipe a little and oven grilled them for supper instead. Then were slightly burned but that doesn't affect the taste. It was really good. My husband didn't even reject me when I offered to let him have more. :P If you like something tangy, you would love this. :)


    Central Region, Singapore
    1 person made this


    • 12 Chicken Mid-joint
    • 4 tablespoon Hoisin Sauce
    • 2 tablespoon Maltose
    • 1 1/2 teaspoon Garlic Powder
    • Juice of 1 Lemon
    • Additional 1 Calamansi to be squeezed over grilled winglets (optional)


    1. Marinate chicken mid joint with Hoisin Sauce the night before or for at least 4 hours.
    2. Combine maltose, garlic powder and lemon juice together. Add in to the marinated chicken and continue to marinate for half an hour.
    3. Drain winglets but retain the marinade. Heat marinade in a pan and bring it to a gentle simmer. Cook till it is thicken. Use this as the basting sauce.
    4. Meanwhile, grill winglets in a preheated oven at 220C for 25 minutes, basting it with the thickened marinade every 5 to 6 minutes. Serve with juice of a calamansi if you like.

    See it on my blog

    Check out this recipe from Wokkingmum's blog

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