The Union's Bali Bang Bang wings

Sweet, sticky and garlicky wings with Southeast Asian flavours.

The Union's Bali Bang Bang wings. Photo by @NomNomYVR
The Union's Bali Bang Bang wings. Photo by @NomNomYVR

Bring the flavours of Southeast Asia home with this snack that's perfect on any night. Rory O’Brien, sous chef at The Union in Vancouver, uses Indonesian sweet soy sauce to make the wings sticky and sweet, and perfectly suited to go with the kick of the garlic and ginger.



4 lbs chicken wings
rice flour or cornstarch, enough for breading
1 to 2 scallions, but on the bias, for garnish

In a deep heavy-bottomed Dutch oven or deep fryer, heat oil to 350 degrees F. 

Toss wings in rice flour or cornstarch until lightly coated.

Deep fry until fully cooked (internal temperature of wings reaches 165 degrees F) and crispy. Remove from oil and let excess oil drip off, or pat dry with paper towel. Transfer wings to mixing bowl and toss in the sauce.

Transfer to serving plates and garnish with scallions (optional). Enjoy!



1 cup Kecap Manis (sweet soy sauce)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsp brown sugar
1 tbsp mirin
1 tbsp sesame oil
1 tsp minced garlic
2 tsp minced ginger
1/4 tsp coarsely ground black pepper

Combine all ingredients in saucepan over high heat and bring to a boil.

Reduce heat, and simmer for 5 minutes. Reserve.


4 to 6 servings