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Chicken wing noodles


  • Preheat oven to 220°C fan forced (240°C normal).
  • Prepare the chicken wings by cutting off and discarding the wing tips and then cutting in half through the joint.
  • To make the marinade, whisk the orange juice with the soy, kecap manis, honey, sesame oil and ginger.
  • Add the wings, toss well, cover and refrigerate for up to 30 mins. Then cook in the oven for 15-20 mins, tossing now and again and adding a little water (or stock) if needed.
  • When chicken is almost ready, blanch the noodles, snowpeas and carrots in boiling water until the noodles have separated. Drain well.
  • To serve, mound the noodles and vegies in individual bowls and top with chicken wings.


  • 8-12 chicken wings
  • ¼ cup fresh orange juice
  • ¼ cup soy sauce
  • a splash of kecap manis
  • a good squeeze of honey
  • a few drops sesame oil
  • 1 heaped tspn grated fresh ginger
  • 1-2 packets Singapore noodles
  • 6-8 snowpeas, cut into slivers
  • 6-8 baby carrots, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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