RECIPES OF SINGAPORE

Ingredients

16 whole

3 large

6 cloves

1 inch piece

2-10

1/2 cup

2 tbsp

1 tsp

2 tbsp

Chicken wings (about 3 1/2 pounds)

Shallots (peeled)

Garlic (peeled)

Fresh ginger

Thai, serrano (or small jalapeno chiles, seeded)

Vegetable oil

Soy sauce

Chinese five-spice powder

Sweet soy sauce (ketjap manis) (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 and make 2 or 3 deep slashes, to the bone, in the meaty part of each wing

2. Place in a large bowl and refrigerate while you prepare the spice paste

3. Combine the shallots, garlic, ginger, and chiles in a food processor and process to a smooth paste, then add 1/4 cup of the oil, the soy sauces, and five-spice powder and process until smooth

4. Heat the remaining 1/4 cup oil in a wok or small, heavy skillet over medium heat

5. Add the spice paste and cook, stirring constantly, until thick, brown, and very flavorful, 8 to 12 minutes, then remove from the heat and let cool completely

6. Add the cooled spice paste to the chicken and turn the wings to coat thoroughly

7. Cover and let marinate, in the refrigerator, for at least 6 hours or as long as 24 hours (the longer the better)

8. Preheat the grill to medium-high, and when ready to cook, oil the grill grate

9. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all

10. Transfer the wings to a serving plate and serve