Singapore Hawker BBQ Wings with Chilli Dip Recipe

Singapore Hawker BBQ Wings with Chilli Dip Recipe | Best Asian Wings Ever!

How to Skewer Wings for Singapore BBQ

The chicken wings in hawker centres are frequently pierced with metal skewers, which gives the wings a straightened appearance rather than their organic curvature. This would facilitate uniform cooking of the chicken.
  • Soak the bamboo sticks in water overnight – or for as long as you are marinating the chicken wings for. Doing this will help the sticks to not burn when you roast or grill the wings.
  • To skewer the wings, find the joint between wing and drummette, and bend and push the joint. Basically you’re dislocating the chicken wing. This will allow the chicken wing to be more flexible, therefore able to straighten out.
  • As a disclaimer, I usually do not do this! I would simply chop the chicken and separate the drummettes and wings. Not as visually appealing, but it does marinade and roast easier.

To smooth up the chicken wings at home, skewer them using bamboo sticks.

Which kind of chicken wings:
Naturally, the most traditional kind of chicken part to use is chicken wings. With no problems, I’ve even marinated other bird pieces. To make sure the chicken pieces are well cooked, just turn the oven temperature up.

Use several paper towels to wipe the chicken wings before covering them with marinade. This will help the marinade “stick” to the chicken pieces and more easily infuse them with flavour by removing any extra moisture from the skin of the chicken.


  1. One inch or two tablespoons of ginger
  2. Tbsp Garlic, approximately 2-3 cloves
  3. About two to three tablespoons of shallots
  4. 2 tablespoons of Kicap Manis or Dark Sweet Soy Sauce
  5. Spoonful of Light Soy Sauce
  6. One tablespoon of oyster sauce
  7. One tablespoon of fish sauce
  8. One tablespoon honey
  9. One tablespoon of sesame oil
  10. Half a teaspoon of salt
  11. 1/2 tsp Ground White Pepper
  12. 1 tsp Cayenne Pepper (optional)

Chilli Dip

  1. 5 Red Chillies
  2. 5 Thai Bird’s Eye Chillies
  3. 2 tbsps Ginger
  4. 2 tbsps Garlic
  5. 1 tbsp Vinegar
  6. 1-2 tbsps Lime Juice, or Juice from 5 Calamansi Limes
  7. 1/2 rind of 1 Lime (optional)
  8. 1 tsp Sugar
  9. 1 tsp Salt
  10. ½ cup Chicken Stock, unsalted
  • Blend together the ingredients for the marinade. Alternatively, grate or mince ginger, garlic and shallots and combine with the rest of the ingredients.
  • Keep aside 2-3 tbsps of marinade. Pour the rest of the marinade over chicken wings. Massage into wings. Marinade overnight or minimum three hours. If using bamboo skewers, soak in water as well.
  • After marinating, take the wings out. Find the joint of the chicken wings, and bend it to loosen the joint. The chicken wing should be flexible and able to straighten out easily. Grab a bamboo skewer, and poke it from the base of the chicken winglet to the top. Careful as the bamboo skewers are sharp. This will straighten the chicken wings.
  • Preheat the Air fryer for 5 mitues  to 175 degrees celcius. Using a tray over a pan (you can also just use a pan) lay the chicken wings on top. Brush the chicken wings with leftover marinade.
  • At the 20 minute mark, take the wings out. The chicken wings should be cooked through but not have much colour. Increase the Air fryer  temperature to 220 deg celcius Pop the wings back in for 5-10 minutes, or until it achieves desired char. Flip the wings over to the other side to get even colour.
  • Take chicken wings out, and let rest for about 5 minutes. Chicken wings are done!

Dip in Chilli

  • In a blender, finely blitz all the ingredients for the chilli dip.

Leave a Comment