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    Ping Coombes’ Kalamansi & Ketjap Manis Chicken Wings

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    Ping Coombes’ Kalamansi & Ketjap Manis Chicken Wings

    Chicken wings are a favourite in our house. Growing up, my mum would make them often for dinner and during family gatherings. This is one of my favourites, made with kalamansi, which we have in abundance from my mum’s garden in Malaysia.  

    • Preparation time: 10 minutes + marinating
    • Cooking time: 30 minutes + resting

    Serves: 4


    2 x 475g packs Essential Waitrose Chicken Wings
    40ml Cooks’ Ingredients Kalamansi Juice
    60ml Cooks’ Ingredients Ketjap Manis (sweet soya sauce)
    ½ tsp garlic granules
    60ml vegetable oil

    For the sambal
    2-3 Thai chillies, finely chopped
    60ml Cooks’ Ingredients Ketjap Manis
    20ml Cooks’ Ingredients Kalamansi Juice


    1 Place the chicken wings in a bowl and add the kalamansi juice, ketjap manis, garlic granules and vegetable oil. Rub the mixture onto the wings making sure they are evenly coated. Cover with a plate and chill overnight.

    2 Preheat the oven to 200ºC, gas mark 6. Place the wings on a large baking tray (reserve the marinade) and cook for 15 minutes.

    3 Brush the wings with the reserved marinade and return to the oven for a further 15 minutes, until the chicken is nicely browned and cooked through with no pink meat and any juices run clear.

    4 Meanwhile, to make the sambal, stir together the chillies, ketjap manis and kalamansi juice and pour into a small dipping bowl.

    5 Transfer the wings to a platter and pour over any pan juices. Serve with the sambal. 

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