Sister Chicken Wings: Two Sisters, One Grill and Nearly a Decade of Determination

Starting with what they knew

The sisters’ connection to food began at their family’s traditional coffee shop in Selayang. It was there that the younger sister learned the daily work of running a food business: preparing ingredients, helping customers and keeping things moving.

Her experience came from working alongside family rather than attending culinary school.

Meanwhile, her elder sister was looking for a way forward during a difficult economic period. Starting a business together offered a chance to combine their efforts.

“We didn’t think too far ahead at that time,” the elder sister recalled. “We just wanted to make a living and see whether we could build something of our own.”

They chose grilled chicken wings. The name was equally straightforward: Sister Chicken Wings. Two sisters, making and selling food together.

A flavour built through trial and error

Knowing how to cook was only part of the challenge.

The sisters also had to learn how to choose ingredients, find dependable suppliers, manage stock and price their food. Poor purchasing decisions were costly lessons for a business with little room for mistakes.

To improve, they searched online, studied preparation methods and kept experimenting.

The recipe took shape gradually. They adjusted the marinade, tested ingredients and learned how preparation time and control of the grill affected the finished wings. Their accompanying sauce went through its own rounds of refinement.

There was no single moment when everything fell into place. Progress came from noticing what needed work and trying again.

Customers see the wings coming off the grill. Behind those few minutes of cooking are years spent learning how to make them consistently.

Finding a new home in Menjalara

The sisters previously operated around Selayang Mall, building experience and getting to know their customers.

Then came COVID-19 and the Movement Control Order. Like many small food operators, they faced disrupted routines and uncertainty about what would come next.

Their journey eventually brought them to Bandar Menjalara, where they now operate outside Hometown Hotpot.

Moving a stall also means rebuilding familiarity. Regular customers need to know where to find you, while new neighbours need a reason to stop and try your food.

The sisters brought the same recipes and working partnership to their new location, continuing the business they had spent years developing.

Keeping quality on the menu

Running a neighbourhood stall brings constant decisions. Ingredient costs change, customers watch their spending, and other dining options compete for their attention.

For the sisters, maintaining quality remains a priority.

“If customers come back because they like our chicken wings, we cannot suddenly give them something different just because we want to save cost,” they said.

That commitment matters when a business depends on people returning. A familiar flavour gives customers a reason to order again—and something to recommend to friends and family.

The sisters cannot control every change in the economy. They can keep paying attention to the ingredients, preparation and food they serve.

A bigger dream, one step at a time

In the beginning, making a living was enough of a goal. Today, the sisters are thinking about what another chapter could look like.

They hope to open more branches so more people can try the recipe they have developed.

Expansion would bring fresh responsibilities, especially maintaining consistency beyond a stall they personally run. For now, it remains an ambition they are working towards.

Their story is rooted in the work that comes before that possibility: learning from mistakes, adapting to a new location and continuing to show up together.

At Sister Chicken Wings, nearly a decade of effort comes back to a simple routine—prepare the ingredients, marinate the chicken, make the sauce and get the grill ready.

A small business, built patiently by two sisters.

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