Name: Prawn Paste Chicken Wings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 kg Chicken wings (middle joints and drumettes); 3 tbsp Fine fermented prawn paste; 2 tbsp Shaoxing wine; 1.5 tbsp Granulated sugar; 1 tsp Toasted sesame oil; 0.5 tsp Ground white pepper; 0.5 cup Cornstarch; 0.25 cup Potato starch; 0.5 tsp Baking powder; 1 Large egg; 3 cups Vegetable oil for frying

Appetizers & Starters

Prawn Paste Chicken Wings

These Singaporean-style fried chicken wings are marinated in a pungent, umami-rich fermented shrimp paste and fried to golden perfection. Every bite offers an incredible crunch followed by a succulent, flavorful interior that is impossible to resist.

Prep

20m

Cook

30m

Serves

Calories

480kcal

Qty	Ingredient
1 kg 1000 g	Chicken wings (middle joints and drumettes)
3 tbsp 45 g	Fine fermented prawn paste
2 tbsp 30 ml	Shaoxing wine
1.5 tbsp 18 g	Granulated sugar
1 tsp 5 ml	Toasted sesame oil
0.5 tsp 1 g	Ground white pepper
0.5 cup 60 g	Cornstarch
0.25 cup 30 g	Potato starch
0.5 tsp 2 g	Baking powder
1 50 g	Large egg
3 cups 710 ml	Vegetable oil for frying

2 Method

Step 1. Wash the chicken wings and pat them completely dry with paper towels to ensure a crispy coating.

Step 2. In a large mixing bowl, combine the prawn paste, Shaoxing wine, sugar, sesame oil, and white pepper. Whisk until the mixture forms a smooth, consistent marinade.

Step 3. Add the chicken wings to the bowl and massage the marinade into the meat. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is recommended for the best flavor.

Step 4. When ready to cook, remove the chicken from the refrigerator. Stir in the egg, cornstarch, potato starch, and baking powder until a thick batter evenly coats every wing.

Step 5. Heat the vegetable oil in a deep fryer or a heavy-bottomed wok to 170°C (340°F).

Step 6. Fry the wings in small batches for 6 to 8 minutes until they are golden brown and cooked through. Avoid overcrowding the pan to keep the oil temperature stable.

Step 7. Remove the wings and drain on a wire rack. Increase the oil temperature to 190°C (375°F).

Step 8. Perform a second 'flash fry' by returning the wings to the hot oil for 1 to 2 minutes until they are deep golden brown and extra crunchy.

Step 9. Drain again on the wire rack for 2 minutes before serving hot.

·
Marinating overnight is the single most important step for the signature savory flavor to reach the bone.
·
A combination of potato starch and cornstarch results in a significantly crunchier crust than using standard wheat flour.
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The double-fry technique is the secret to ensuring the wings stay crispy even after they cool down slightly.
·
Always use 'Fine Prawn Paste' or 'Shrimp Paste' found in jars; avoid the dried blocks meant for sambal as they won't incorporate into a marinade as easily.

? FAQ

Can I use an air fryer for this recipe?

Yes, you can. Lightly coat the battered wings with oil spray and air fry at 200°C for 15-20 minutes, flipping halfway through for even browning.

Why does the raw marinade smell so pungent?

Fermented prawn paste has a very strong aroma when raw, but this transforms into a savory, toasted umami scent once fried.

What is a good substitute for Shaoxing wine?

Dry sherry is the closest substitute. Alternatively, you can use Japanese Mirin, but reduce the added sugar by half a tablespoon.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C until the skin crisps up again; avoid the microwave.