Brofeifei XO Wings

This is one signature recipe which I have cooked for many of my family and friends. It is one of my favourite because it is easy to make and perfect for potluck parties. It was notably featured in quite a few Christmas gatherings in 2010, 2011 and 2012. It has been tweaked to get the right balance of flavours that will be brought out best from the carmelisation process. For those who have tasted it, you know who you are, so please leave me your comments on how to make it even better! As beginners in cooking, we are sometimes overly fixated on the precise portions and mixtures of seasoning (i.e. tablespoons, teaspoons etc.) but this is one recipe that I will encourage you to go with your feel as it is hard to go wrong. Go with your instincts and enjoy the cooking process as much as you enjoy the fruits of your labour. 

Friday is special for me and wifey but I have a couple of late calls to do till midnight so I decided to make her favourite wings instead of going out on date night. Wings were marinated overnight and all I had to do was to chuck them into the oven while doing my calls. 

1. Marinate wings overnight with the following
 - Splash of thick teriyaki sauce
 - Splash of oyster sauce
 - Splash of tomato sauce
 - Splash of natural honey
 - Dash of dark soy sauce
 - Dash of hua tiao jiu (i.e. chinese rice wine)
 - Dash of sesame oil
 - Dash of good dry gin

Here is what is used for the marinate.


Brofeifei XO wings cannot be complete without vintage XO cognac. Just 1 tablespoon of this premium liquid adds a sophisticated smokey flavour to your wings. Marinate the wings overnight in the fridge and let the wings soak in all the goodness.

2. Heat oven to 200C and shove in the wings for 20mins
3. Baste the wings with excess sauce every 10mins
4. Turn the wings over & roast other side for another 20mins
5. Continue to baste every 10mins
6. Turn the wings over again & finish the caramelisation for another 5mins

Prep time: 10mins     Cook time: 45mins     Level: Confirm can!