RECIPES OF SINGAPORE

Ingredients

16 whole

3 large

6 cloves

1 piece

3-10

1/2 cup

2 tbsp

1 tsp

2 tbsp

Chicken wings

Shallots (peeled)

Garlic (peeled)

Fresh ginger (1 inch)

Chiles (seeded) (for hotter taste leave seeds)

Vegetable oil

Soy sauce

Chinese five-spice powder

Sweet soy sauce (or 1 tbsp each regular soy sauce and molasses

1. Rinse the wings under cold running water, then drain and blot dry with paper towels
2. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing
3. Place in a large bowl and refrigerate while preparing the spice paste
4. Combine the shallots, garlic, ginger, and chiles in a food processor and process to a smooth paste
5. Add 1/4 cup of the oil, the soy sauces, and five-spice powder and process until smooth
6. Heat the remaining 1/4 cup oil in a wok or small, heavy skillet over medium heat
7. Add the spice paste and cook, stirring constantly, until thick, brown, and very flavorful, about 8 to 12 minutes
8. Remove from the heat and let cool completely
9. Add the cooled spice paste to the chicken and turn the wings to coat thoroughly
10. Cover and let marinate, in the refrigerator, for at least six hours or as long as 24 (the longer the better)
11. Preheat the grill to medium-high
12. When ready to cook, oil the grill grate
13. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, about 12 to 16 minutes in all
14. Transfer the wings to a serving plate and serve