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Chicken Wings and Rice Recipe

Prep Time1 hr 10 mins
Cook Time50 mins
Total Time2 hrs
Course: Main Course
Cuisine: Singaporean
Servings: 8


  • 1 kg fresh chicken wings
  • 1 cup yogurt
  • 1/2 cup ketchup
  • Ginger garlic paste
  • 1 tbsp hot sauce
  • 1 tbsp of vinegar and soy sauce

For Rice

  • 3 cups of rice
  • 2 red onions
  • Salt and pepper to taste


  • Fill in a bowl with the yogurt and add half a cup of ketchup and blend it.
  • Throw in all the seasoning and sausages including ginger garlic paste, hot sauce, vinegar, soy sauce, and salt and paper by your choice. Lemon juice can also perform well in marinating the chicken.
  • Stir it quite well and make a consistent batter. Make little cuts on the chicken pieces so that they become saturated and absorb all the flavorings.
  • Dip the chicken wings one by one in the batter and let them relax for some time in a tray to dissolve the marination. It takes almost 60 minutes. Save some fluid for later.
  • If you want Crunchy wings, then you can top the dressed chicken pieces with bread crumbs after creasing them with oil.
  • Now cook the chicken wings in the preheated oven for 30- 40 minutes and take it out. Your crispy chicken is all set for serving by sprinkling a few sesame seeds.

Steps For Making Rice

  • Fry the chopped onions in your kitchen utensil with a splash of oil at the bottom.
  • Add all the spices and the marination leftover. Add 4 glasses of water to it and cover the pan until the water boils.
  • The already soaked rice should be added into this water and then cook for 10-12 minutes on low flame.
  • Leave them as it is if you want white rice or you can put a few drops of yellow food color as per choice.
  • Make a layer of chicken wings at the top with rice on the floor of the dish. Garnish some green chilies and serve.