Marinated BBQ Chicken Wings

This has a lot more marinate ingredients going in than oyster sauce in Oceanna's basic version. I won't say its a lot more work. This is excellent for frozen chicken which is a lot cheaper than fresh ones that you buy from the supermarket. And even better for barbeques. Haven't attended a barbeque, where people don't love this version of chicken wings.

Marinate:
Ginger juice (mince it and squeeze for at least 2 spoons)
Minced garlic (1 ENTIRE clove)
Dark soya sauce (1 spoon... for colour)
Light soya sauce (2 spoons)
Oyster sauce (2 spoons)
5 spice powder (1 tea spoon)
Pepper (lots of it)
Honey (3 spoons... to balance saltiness)
Shaoxing wine/red wine

So this is the rough proportion.

Mix the marinate ingredients in a bowl first. Smell the marinate, savour its taste. In fact, dip your pinkie into it and have a taste. Too salty? Add more honey. Too sweet? More oyster sauce. Want more kick in it? Add more ginger juice.

De-frost the chicken wings with water. When the wings are thawed, break the joints so that it will be easy to skewer later. Don't worry, the wings won't hurt because you are breaking the joints. (Haha.) Pat dry the wings with paper towels.

Dunk wings and marinate into a deep bowl. Mix everything evenly. Marinating should take place for 2 hours minimum. And if possible, make sure you flip the wings to even the marinating process every half an hour.

Keep the marinate for brushing onto the wings as you are cooking it over the BBQ pit.

Tip: Cannot find a brush for barbequing with? Use lemon grass or pandan leaves instead. Tie the leafy ends of the plant. Pound the ends of it to make into a brush-like brush. This adds flavour to the meats!