Monday, March 12, 2012

Tangy Hoisin Winglets

I had marinated the winglets with Hosin Sauce the night before, intending to use cook it the next day but changed my mind.

I tweaked my recipe a little and oven grilled them for supper instead. Then were slightly burned but that doesn't affect the taste. It was really good. My husband didn't even reject me when I offered to let him have more. :P

If you like something tangy, you would love this. :)

  • 12 Chicken Mid-joint
  • 4 tablespoon Hoisin Sauce
  • 2 tablespoon Maltose
  • 1 1/2 teaspoon Garlic Powder
  • Juice of 1/2 - 1 Lemon
  • Additional 1 Calamansi to be squeezed over grilled winglets (optional)

How to do it:
  1. Marinate chicken mid joint with Hoisin Sauce the night before or for at least 4 hours.
  2. Combine maltose, garlic powder and lemon juice together.
  3. Add in to the marinated chicken and continue to marinate for half an hour.
  4. Drain winglets but retain the marinade.
  5. Heat marinade in a pan and bring it to a gentle simmer. 
  6. Cook till it is thicken. Use this as the basting sauce.
  7. Meanwhile, grill winglets in a preheated oven at 220C for 25 minutes, basting it with the thickened marinade every 5 to 6 minutes.
  8. Serve with juice of a calamansi if you like.


  1. looks good. :) What can maltose be replaced with?

    1. You can replace Maltose with honey or brown sugar.

  2. I could not find maltose either in the supermarkets so I will try this with maple syrup.Is that fine Elaine?

    1. You can find Maltose in Phoon Huat and Sheng Siong. Yes, you can use maple syrup too. :)

  3. My chicken wings tends to burn before it is thoroughly cooked. Any tips for me??

    1. You can reduce the temp and grill longer or put a 'tent' (using foil) over it. Remove the tent when the chicken wings are done to brown it a little. :)

  4. Hi wokking mum, do u think i can try using a toaster cos dun hv an oven.

    1. Sure you can. Just check the heat. If it gets brown too fast, put 'tent' using foil over it.