Baked Ginger Chicken wings with Kamo Kamo Pickle.

Crispy, sweet and spicy Asian chicken wings are perfect party fare! They’ re marinated to be extra tasty and juicy then baked in the oven until caramelized and crispy. Serve it with sweet and sour Kamo Kamo pickle and a glass of chilled Asian beer.

Baked Ginger Chicken wings with Kamo Kamo Pickle.

Recipe by Leno RegushCourse: Appetizers, Party food, Beer snack, MainCuisine: Asian, Modern, IndonesianDifficulty: Easy


Prep time


Cooking time



Crispy, sweet and spicy Asian-style chicken wings are perfect party fare!


  • 1 kg chicken wings, separated  at joints, tips discarded

  • Ginger marinade:

  • 2 teaspoon grated garlic

  • 1 Tbsp grated ginger

  • 1/4 cup sweet soy sauce Kecap Manis

  • juice of one lime

  • 1 Tbsp cooking oil (canola oil, grapeseed oil)

  • chili oil 

  • salt

  • To Serve:

  • Manaaki Kamo Kamo Pickle

  • spring onion, thinly sliced


  • In the mixing bowl mix all ingredients for the marinade. Place the chicken wings in a zip lock bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 6 hours (up to 24 hours).

  • Preheat the oven up to 200C. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.

  • Place the wings on the baking tray in a single layer with the skin side up. Bake for about 40-50 minutes until skin is crispy, and wings are cooked through. Optional: Flip once during baking.

  • Garnish with spring onion and serve with Kamo Kamo pickle in a separate bowl.

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