Tangy Chicken Winglet | Sadia Singapore

Tangy Chicken Winglet

cooking-timeNOT AVAILABLE cooking-servings5 SERVINGS



  • Sadia Chicken Winglet (cut into half along the joint) 1kg
  • Plain Flour 100gm
  • Sesame Oil 10gm
  • Light Soya Sauce 20gm
  • Pepper 5gm

Tangy Sauce:

  • Hoisin Sauce 200gm
  • Toasted Sesame Seed 5gm
  • Lime Juice 50gm
  • Plum Sauce 50gm
  • Tabasco 5gm


  1. Marinate winglet with soya sauce, sesame oil, pepper & plain flour
  2. Deep fry winglet till crispy & golden brown, set aside
  3. Add all ingredients for the sauce in a bowl and stir well
  4. Add in crispy chicken winglet to the sauce and toss well
  5. Serve hot

One by One Chicken Mid Joint Wing

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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