Secret to Crunchy Prawn Paste Chicken Wings w/o Deep-Frying!

Secret to Crunchy Prawn Paste Chicken Wings w/o Deep-Frying!

Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of you dislike deep-frying. Hence we came up with this recipe and show you how we used the air-fryer to cook these yummy wings.

Refer to the ingredient list below and watch our step-by-step video here for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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on behalf of Spice N’ Pans

Makes about 10 full wings

1 kg of chicken wings
2 tablespoons of prawn paste
0.5 tablespoon of oyster sauce
2 tablespoons of Chinese cooking wine or Shaoxing Huatiao wine
1.5 teaspoons of sugar
1 tablespoon of sesame oil
2 teaspoons of chicken stock powder
1 teaspoon of baking powder
2.5 tablespoons of cornflour
Some plain flour for final coating of the wings before air-frying
Spray a layer of oil on the wings before air-frying

Bake at 160C for 15 mins, followed by 5 mins at 200C

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