Many people bake Chicken Wings (Drumettes & Wingettes) in the oven, but these small pieces are easy to cook in a frying pan, and it is energy efficient. This dish is super easy and I am sure your family and friends would enjoy. The recipe includes a sauce made with Oyster Sauce, but actually you can use your favourite sauce. Korean Gochujang based sauce and Japanese Teriyaki sauce are very suitable.


3 to 4 Servings


800g Chicken Drumettes OR Wing Nibbles
Salt & White Pepper
Oil for cooking *optional
3 to 4 Eggs *softly boiled

1/4 cup Sake (Rice Wine)
1/4 cup Water
*Note: If you don’t have Sake, use 1/2 cup Water
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
Chilli Flakes as required *I added 1/4 teaspoon

  1. Prepare softly boiled Eggs. I cooked 4 Eggs in my ‘Water & Energy Saving Boiled Eggs’ method. I boiled with shallow boiling water in a saucepan with a lid for 5 minutes, left them in the heat for 3 minutes, then cooled in cold water. When cold, peel the shell.
  2. Combine all the Sauce ingredients in a small bowl.
  3. Lightly season Chicken Drumettes (OR Wing Nibbles) with Salt and White Pepper. Heat a frying pan over medium heat, oil the pan if required, and cook Chicken Drumettes until both sides are nicely browned.
  4. *Note: A lot of oil would come out from Chicken Drumettes. I recommend to remove excess oil using paper towel.
  5. Add the Sauce to the pan, cover with a lid, and cook for 10 minutes. Remove the lid, add Boiled Eggs, and cook, occasionally turn over Chicken Drumettes and Eggs, until the Sauce has thickened.
  6. Serve with freshly cooked Rice and Vegetable dishes.