Preparation Time
10 minutes
Cooking Time
25 minutes
Serving Size
8-10 persons


  • 1.6kg chicken wings, wing tips trimmed
  • For Marinade
  • 80g shallots, sliced
  • 3 stalks lemon grass (80 g trimmed weight), sliced
  • 30g turmeric root, peeled and sliced
  • 1 ½ tsp salt
  • 40g sugar
  • 2 Tbsp Kimball Chilli sauce
  • 3 Tbsp Kimball Oyster Flavored sauce
  • ½ cup water


  1. Combine all ingredients for marinade in a blender and whiz to a fine paste. Marinade chicken with the blended paste Place in a covered container in the fridge for at least 2 hours (or overnight).
  2. Arrange chicken on a baking tray. Roast the wings in a preheated oven at 200°C for 20 – 30 minutes and lightly browned. Serve while it's hot.
TIP: Save trimmed wing tips to cook chicken stock. (Boil wing tips in 700ml of water and 3 slices of ginger. Let it boil then simmer with low heat and discards solid after)

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