1 kg chicken wings
600 ml soy sauce, sweet
400 ml water
100 ml vinegar, dark
30 g ginger root, peeled and finely sliced
6 small chili pepper(s), red
10 g chicken stock powder
50 g sugar
Oil for frying
For the dip:
4 tablespoons chicken broth from cooking the wings
4 tbsp rice wine (arak masak)
6 tablespoons tomato ketchup
2 tablespoons honey
2 tsp. cornstarch
4 drops of Tabasco, if you want it spicier


Wash the chicken wings well and remove any quills. Drain. Make the marinade and bring to a boil. Add the chicken wings and simmer over low heat for about 40 minutes. Turn gently a few times.

Remove the chicken wings and drain. Strain the soy sauce and pour it into a clean bottle. It can be used further as a seasoned soy sauce. Mix the ingredients for the sauce well and bring to a boil briefly.

Fry the chicken wings in batches (about 4 – 6 pieces) in very hot oil for about 1 – 2 minutes until crispy just before serving. Drain the oil on a paper towel, then place the finished chicken wings on the serving plates, brush with the above sauce and serve immediately.