Salted Egg Yolk Chicken Wings

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12 chicken wings
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbps corn flour
1 tbsp curry powder
3 sprigs curry leaves

Sauce Ingredients
5 cooked salted egg yolks – mashed
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)

1) In a mixing bowl, combine salt, pepper, corn flour and egg white, curry powder and mix evenly, marinate chicken wings for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken wings and toss well to well mixed.
4) Dish out and serve hot.

Crispy Stuffed Chicken Wings

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12 chicken wings – washed and deboned
Adequate crispy tempura flour for coating

300 g prawn meats (minced)
5 water chestnuts (Chopped)
1 carrot (shredded)
1 egg (lightly beaten)
1 stalk parsley (Chopped)

1 tsp chicken powder
2 tsp light soy sauce
2 tsp corn flour
1 tsp sesame oil
salt and pepper to taste

1) Mix ingredients for fillings in a bowl, add seasoning and marinade for 30 minutes
2) Stuff the mixture into chicken wings.
3) Coat chicken wings with crispy tempura flour and set aside for 10 minutes. Deep fry in hot oil until crispy and golden brown. Drain well.
4) Serve hot with Sambal Belacan, tomato sauce or chilli sauce.

Sticky Yuzu Lychee Chicken Wings

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8 chicken wings – cut into two
(made a slit on the meatier part and season with 1/2 egg white, a bit of salt and corn flour for 20 minutes)
1/2 red and green capsicum – cut into small cubes
1/2 red big onion – cut into cubes
2 cloves garlic – minced
Lychee meat

Sauce Ingredients
150 ml lychee syprup
150 ml Yuzu juice
11/2 tbsp Maple syrup
1 tsp white vinegar
1 tbsp oyster sauce
1 tbsp sugar
Salt to taste
1 tbsp corn flour (mixed with 2 tbsp water)
1 tbsp tomato sauce

1 tsp roasted sesame seed
1 fresh red chilli – sliced

1) Heat enough oil in a wok and deep fry chicken wings till golden, drain well and set aside. Blanched capsicum in hot oil and set aside.
2) Heat 1 tbsp of oil in a wok and saute minced garlic, onion till translucent, add in the sauce ingredients and bring to a boil, lower heat and simmer till sauce thickens and a bit sticky, taste accordingly and adjust to your preference.
3) Add in the fried chicken wings and lychee meat, toss to well coated with the sauce. Transfer to a serving plate lined with baby romaine and scatter with sesame seed and sliced chilli.

Baked BBQ Chicken Wing

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BBQ Chicken Wing 1

10-12  chicken wings – washed with a bit of salt, drain and pat dry.

Marinade Ingredients
1 tbsp ginger juice
1 tbsp oyster sauce
1 tsp  Spice Salt
21/2 tbsp honey
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp minced garlic
1 tbsp corn flour

Some satay sticks – soaked in water
Aluminium foil

1) Pre heat oven to 200 C (fan mode)
2) In a mixing bowl, season chicken wings with marinade ingredients and mix till well combined. Pour into a zip lock bag and left to marinade in fridge for at least 4-6 hours.
3) Remove chicken wings from fridge few hours before baking. Pierce the satay stick carefully through the chicken wings and place in the oven to grill.
4) Grill 8 minutes on both side until chicken wings is crisp and tender. Brush liberally on both sides of wings with marinade sauce and continue baking for 10 minutes. Cover with foil and continue to bake for 10 minutes.
5) To enjoy, squeeze calamansi juice all over the wings and dip them in spicy chilli sauce.

Spicy Chilli Sauce
8 fresh red chilli
4 chilli padi (add more if want more spicy)
3 inch ginger
6 cloves garlic
4 tbsp sugar
Salt to taste
Juice of 7-8 calamansi
1 tbsp white vinegar
31/2 tbsp sugar
50 ml water or chicken stock

Put everything in a blender and blend till smooth. Taste accordingly and adjust to your preference. Store in a airtight container and put in the fridge.


Coffee Chicken Wings

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12 -15 pieces mid joint chicken wings
1 egg white
1/2 tsp salt
1 tbsp 3-in-1 coffee mix

(Mix all in a bowl and add in chicken wings, 2 tbsp rice flour, 2 tbsp corn flour, add a bit of water to moisture and marinade for about 3-4 hours)

Sauce Ingredients
130 ml water
21/2 sachets 3-in-1 coffee mix
2 tbsp oyster sauce
1 red fresh chilli – minced
(mixed all together)

1 tbsp sugar

1/2 tbsp corn flour (mixed with 2 tbsp water)
Oil for deep frying

1) Deep fry marinaded chicken wings in hot oil till golden, drain and set aside.
2) In a separate pan, add  in sauce ingredients and bring to a boil, lower heat, add in sugar and salt to taste.  Simmer and let sauce caramelized, thicken with corn starch.
3) Add in fried chicken wings, stir and toss gently to evenly coat them.
4) Transfer to serving plate and serve hot.

Crispy Thai Stuffed Chicken Wings (Kai Sawt Sai Tawt)

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8-10 big chicken wings – mid joints and tip only, washed and pat dry

Seasoning Ingredients
1/2 tsp salt
1 tsp fish sauce
5 pieces coriander roots – pounded
4 shallots – pounded
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp corn flour
1/2 tsp sugar

Fillings Ingredients
250 g prawns
100 g minced chicken meat (using the meat scrape from the wings)
1 tsp white pepper
2 chilli padi – minced
1 tbsp chopped coriander leaves
1/2 egg white
2 tbsp red curry paste
1 tsp corn flour

(flatten each prawn with the side of the cleaver, whack hard once or twice. Minced finely and place in a bowl with the minced chicken meat. Stir vigorously with a pair of chopstick in one direction till sticky. Add in all other filling ingredients and mix thoroughly.

1) To make chicken wing pocket, cut tendon around exposed tip of bones. Scrape out meat from each bone with a knife, twist and remove smaller bones. Cut remaining bigger bone from joint. Marinade with seasoning ingredients  for about 4-6 hours in fridge.
2) Filled chicken wings with prawn mixture till 3/4 full. Steam over rapidly boiling water for 8 – 10 minutes. Remove and set aside to cool.
3) Dredge with crispy tempura flour and set aside for 5-10 minutes, to let flour adhere well to the chicken wings
4) Tap gently to remove excess flour, deep fry wings over medium low heat till crispy and golden brown, drain well on kitchen paper towel.
5) Serve hot with Thai sweet sauce at the side.

Grilled Marmite Chicken Wings

Grilled Marmite Chicken Wing

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16 mid joint chicken wings – washed, pat dry and cut a slit in the center

Roasted sesame seed

Seasoning Ingredients
1 tbsp minced garlic
1 tbsp minced ginger
11/2 tbsp marmite
1 tbsp oyster sauce
2 tbsp honey
1 tsp salt
1 tbsp corn flour
1 tsp  sesame oil
1 tbsp tomato sauce

1) In  big mixing bowl, add in the seasoning ingredients and mix well, add in the chicken wings and mix till well combined. Pour eveything into a zip lock bag and leave in the fridge for about 4-6 hours.
2) Line a baking tray with aluminium foil and place the baking rack over it. Place the marinated wings on the rack and grilled in the pre heated oven (225 C) for about 15-20 minutes, baste with the leftover gravy on and off.
3) Once it is golden brown sprinkle with some roasted sesame seeds.  Serve hot.

Fried Herbs Infused Chicken Wings/Cutlet

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8 chicken wings or
2 pieces chicken breastmeat – flatten and cut into bite size
Crispy tempura flour for coating

8 pieces red date – cut into rings
1 tbsp toasted sesame seed

Seasoning Ingredients
1/2 tsp salt
1 tbsp corn flour
2 tbsp Huji Tonic
1 egg white
2 pieces danggui – pounded coarsely
1 tbsp wolfberries  – pounded
1 tsp ginseng powder
4 red dates – pounded
2 pieces Chuan Xiong – pounded

1) Wash chicken wings or breastmeat, pat dry and marinate with seasoning ingredients. Leave in the fridge overnight or at least 6 hours.
2) Before frying, coat with tempura flour and set aside for 20 minutes. Heat enough oil in a wok and fry over medium heat till golden, drain on kitchen paper towel.
3) Arrange on serving plate, sprinkle with some sesame seeds and topped with cut red date.

Crispy Ang Chow Chicken Wings

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18 pcs mid joint chicken wings
1 packet Shrimp Paste Chicken Flour
80-100 ml water

Marinade Ingredients
21/2 tbsp Ang Chow (fermented red yeast)
11/2 tbsp Ang Jiu/Hua Tio Jiu
2 tbsp light soy sauce
1 egg white
1 tsp sesame oil
1 tsp chicken powder
1 tsp sugar
1 tsp salt
1 tbsp corn flour

1) Wash chicken wings and drain and season with marinade ingredients for 6-8 hours.
2) Mix water to flour and add in marinated chicken wings in batches, deep fry till golden and crispy. Fry the second time for more crispy.
3) Serve hot with Spicy Sambal Bealacan

Soy Sauce Chicken Wings

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14 mid joint chicken wings
(season with a bit of salt, pepper & corn flour)
2 stalks spring onion – cut into 3″ in lengthwise
1 fresh red chilli – slided
6-8 slices young ginger
3 cloves garlic – minced

Sauce Ingredients
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
3 small rock sugar
1/2 tsp white pepper powder
Salt to taste
1/2 tsp chicken powder
100 ml water (add more if you want more gravy)

1 tbsp Hua Tio Jiu
1 tsp corn flour (mixed with 1 tbsp water

1) Pan fry marinated wings till brown on both side. Dish out and set aside.
2) Heat 1 tbsp sesame oil and saute ginger till fragrant, add in garlic and chilli and continue to stir fry for a while. Add in chicken wings, then the Hua Tio Jiu and stir fry briskly.
3) Add in sauce ingredients, taste accordingly and adjust to your preference. Cover, and simmer over low heat till chicken wings is cooked through. Thicken with cornflour mixture.
4) Add in the spring onions and very briskly stir the mixture. Transfer to serving plate and serve hot.