Cantonese Aromatic Marinated Chicken Wings SERVES : 4 | PREPARATION TIME 10 MINUTES/MARINATE 2 HOURS | COOKING TIME 15/20 MINUTES 

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Authentic Chicken Fried Rice

ABOUT THE RECIPE 

The art of barbecuing is often associated with a specific set of flavours, techniques, and ingredients. However, there are those who have dared to break away from tradition and introduce their own unique twist to this beloved culinary tradition. Growing up, my Dad was one such individual who mastered the art of blending Chinese flavours into his barbecues. With his innovative marinades and delectable grilling techniques, he brought a whole new dimension to the world of BBQ.  
 
The Unique Marinade: 
 
Central to my Dad's Chinese-style BBQ was his secret marinade, carefully crafted to infuse the meat with tantalizing flavours. Using a large aluminum bowl, he would combine thin-cut steaks, lamb chops, chicken wings, king prawns, and pork chops. The marinade consisted of a harmonious blend of ginger, spring onion, garlic, sesame oil, and vegetable oil. These aromatic ingredients worked together to create a tantalizing base for the meats, ensuring that each bite was bursting with flavour. 
 
The Brush of Sweetness: 
 
During the grilling process, my father would take the opportunity to add another layer of flavour to the meats. Instead of traditional barbecue sauces, he would brush them with Chinese Maltose, also known as Malt Sugar. This sticky and sweet substance provided a glaze that caramelized on the surface of the meat, creating a delightful contrast of flavours and textures. The Chinese Maltose acted as a secret ingredient that set his BBQ apart from the rest, making it a truly unique experience. 
 
The Perfect Accompaniments: 
 
No BBQ would be complete without the perfect sides to complement the main attractions. For my father's Chinese-style BBQ, he would serve freshly steamed rice, corn on the cob, vibrant salads, and crusty bread. This fusion of pan-Asian flavors alongside the grilled meats created a harmonious balance on the plate. The steamed rice provided a neutral canvas to absorb the rich marinades, while the corn on the cob added a touch of sweetness and crunch. The refreshing salads acted as a cooling element, offering a contrast to the smoky flavors, and the crusty bread served as a versatile accompaniment, allowing guests to enjoy a variety of flavour combinations. 
 
The beauty of my Dad's Chinese-style BBQ was its ability to bring people together. This style of cooking was perfect for less formal events and family gatherings where everyone could get involved and enjoy the finger-licking feast. The interactive nature of the BBQ allowed guests to mingle, share stories, and create lasting memories while savoring the delicious food. It was a culinary experience that transcended mere sustenance, fostering a sense of togetherness and camaraderie among family and friends. 
 
My dad was a testament to the power of culinary innovation and cultural fusion. Through his unique marinades, the brush of Chinese Maltose, and the selection of perfect accompaniments, he transformed a traditional American pastime into a delightful pan-Asian feast. The flavours that emanated from the grill reflected his creativity and passion for cooking, making each BBQ a memorable occasion. As I reminisce about those family gatherings, I am grateful for the way my Dad introduced us to a new world of flavours, reminding us that the beauty of food lies in its ability to transcend boundaries and bring people together. 

INGREDIENTS 

400g Chicken wings, tips removed and halved 
3 Spring onions, sliced and bruised 
4 Slices of ginger, bruised 
2 Garlic cloves, crushed, skin on 
2 tbsp oil 
1/2 tbsp Sesame oil 
2 tbsp Soy sauce 

METHOD 

Marinate 2 hours in fridge. 
 
Then allow to come back to room temperature. 
 
Place in hot oven 180c for 15/20 minutes over a wire rack if possible or BBQ over hot coals. 
 
Glaze with honey and water mixed together for last 5 minutes of cooking. 
Authentic Chicken Fried Rice

ABOUT THE RECIPE 

Growing up, my Dad always made the best BBQs. Totally different and totally Chinese in flavour. 
 
He’d get a huge aluminium bowl and fill it with thin cut steaks, lamb chops, chicken wings, king prawns, pork chops and marinate them in ginger, spring onion, garlic, sesame oil and vegetable oil. Then it was on to the BBQ and during cooking, he would brush them with Chinese Maltose (Malt Sugar). 
 
Sides were freshly steamed rice, corn on the cob, salads, and crusty bread. Pan-Asian catering makes for fantastic, finger-licking BBQ which is perfect for less formal events and family gatherings where everyone can get stuck in! 

METHOD 

Marinate 2 hours in fridge. 
 
Then allow to come back to room temperature. 
 
Place in hot oven 180c for 15/20 minutes over a wire rack if possible or BBQ over hot coals. 
 
Glaze with honey and water mixed together for last 5 minutes of cooking. 

INGREDIENTS 

400g Chicken wings, tips removed and halved 
3 Spring onions, sliced and bruised 
4 Slices of ginger, bruised 
2 Garlic cloves, crushed, skin on 
2 tbsp oil 
1/2 tbsp Sesame oil 
2 tbsp Soy sauce 

Subscribe to my YouTube channel for more exciting recipes! 

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