When I was an undergraduate studying in the UK, you will always find me buying chicken wings almost on a weekly basis because it’s one of the cheapest chicken parts available. Apparently, for non-Asians, chicken wings are mainly for the grill rather than stir-fries. So, it has lesser demand compared to the chicken breast or drumstick.

Here in Kuala Lumpur, and probably other parts of Malaysia, grilled chicken wings are commonly found in Chinese coffeeshop eateries. Amongst the most famous is Wong Ah Wah Grilled Chicken Wings located at Jalan Alor Peel. But today’s post is not about Wong Ah Wah’s Grilled Chicken Wings. Today’s post is about how I finally started to use my brand new oven to cook something for myself whilst looking forward to sharing the same with all of you.

As always, I prefer something  simple and doable. So, this oven-grilled chicken wings recipe only requires ingredients which you can easily find and are likely to be sitting in your kitchen and fridge right now.  Feel free to experiment with the marinade as each person’s taste buds vary. Cooking time needs to be adjusted depending on the size of the chicken wings used and the portions to be cooked. A peek into the oven every 10 minutes to check for doneness would be recommended.

This is my recipe for Oven-Grilled Chicken Wings


  • 5 chicken wings (medium size, cleaned and pat dry)
  • 2 tablespoons of olive oil


  • 1 – 2 teaspoons salt
  • 1/2 teaspoon white pepper powder
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon tomato ketchup
  • 3 tablespoons of ginger juice
  • 1 teaspoon light soya sauce
  • 1 teaspoon cornflour


Place chicken wings in a bowl and mix well with marinating ingredients. Cover and allow to marinade in the fridge for at least 5 hours or overnight.

Heat oven to 150 degrees celcius.

Drizzle baking pan with olive oil before placing chicken wings on the pan. Sprinkle some black pepper powder over the chicken wings (optional).

Bake the chicken wings for 30 minutes or till cooked. To check whether the chicken wings are thoroughly cooked, take a sharp knife / chopstick and pierce through the most fleshy part of the wings till it reaches the bone. If clear juice runs out, it is cooked. If not, cook further.

Once chicken wings are cooked, remove juice from pan. Change oven setting to top grille at 200 degrees celcius and grille chicken wings till desired brownness.

Serve hot.

If desired, the juice which has been removed from the pan can be reduced in a cooking pan with a little cornflour.

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  1. 1
    June 10th, 2009 at 3:21 pm

    They look perfectly done with a bit of slight charring … just the way I like it. Glad you’re back in blogging action and look forward to more ;p

  2. 2
    June 10th, 2009 at 9:58 pm

    Chicken wings are always yummy when grilled – skin’s crispy and yet juicy inside! Excellent snack and can be so addictive too.

  3. 3
    June 10th, 2009 at 10:16 pm

    Wow! Your grilled CWs looks great! Better than Wong Ah Wah’s version!

  4. 4
    June 11th, 2009 at 7:16 am

    Glad to see you blogging again.

    Would you believe that in the US, chicken wings are now the most expensive chicken parts (more expensive than bone-in chicken breast cuts)?

    As much as I like chicken wings… I can only afford to cook chicken wings only once in a blue moon 🙁

  5. 5
    June 11th, 2009 at 10:02 am

    noobcook : LOL! The charring nearly went out of control. If I had waited another 5 minutes, you won’t see these chicken wings posted here.

    Pureglutton : There’s just something interesting about digging through that tiny weeny bit of flesh in the wing tip 😀

    food-4tots : I’ll take that compliment 😀

    Tuty : Any idea why the wings have become expensive? When I was in the UK, bone-in chicken breast cuts were the most expensive!

  6. 6
    June 11th, 2009 at 11:03 am

    Hey Pab, did u know that your blog is listed as one of the top asian food blog in the daily reviewer. Check out the link here.


    Congrats! Having fun with your oven? I like the chicken wings recipe. Easy n delicious. BTW, chicken wings are expensive here cos we love buffalo wings and wings are great on the grill esp in the summer.

  7. 7
    June 11th, 2009 at 11:21 am

    Reese : Yes, I was aware of the listing but didn’t know that it’s anything significant 😛 Anyway, now I know why the wings are expensive especially during this season. Haha!

  8. 8
    June 18th, 2009 at 4:27 pm

    You’re back in KL??

  9. 9
    Lay Hoon
    June 22nd, 2009 at 4:21 am

    I would like to get a really good char siu recipe and char siu filling in char siu bao …help please anyone?

  10. 10
    July 17th, 2009 at 12:51 pm

    For a “sotong” cook like me, I tried the grilled chicken and it was really good! (Amazing hor), I also tried the hosin chicken and some dishes but last week my so-called “clay-pot” chicken rice failed terribly! hahaha.. Hope to learn how to cooke chilli crab or pepper crab from you if you have the recipe. Tks~ 🙂

  11. 11
    July 17th, 2009 at 12:57 pm

    Next time, consider grilled sotong 😀

    You’ll be amazed at what you can do. Just don’t over grill it or it will turn rubbery 😀

  12. 12
    January 4th, 2010 at 8:09 am

    Thanks for sharing your recipe – I used it for my first attempt at wings and it was pretty tasty! I didn’t have ginger juice so I used 1 tbsp lime juice and grated about 1 tbsp fresh ginger. I also added a little chili oil. They were tender and juicy. At first I didn’t think the sauce would be enough but it was.

  13. 14
    Betty McCormick
    March 16th, 2010 at 4:41 am

    This is a very tasty recipe. I was amazed at how easy it was. My family wants me to make them again soon.



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