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 or go to our website here http://spicenpans.com/prawn-paste-wings/ for your easy reference.
If you like this recipe, you might like these other recipes too:
CRISPY AIR-FRIED Garlic Ginger Chicken Wings: https://youtu.be/zaWMJWHPjRg
CRUNCHY FRIED CHICKEN! Turmeric Chicken Wings
Crunchy Buffalo Wings
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Ingredients:
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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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Air fryer: https://amzn.to/2JUTs4J
Oyster Sauce: https://amzn.to/2sZ8FIj
Chicken stock powder: https://amzn.to/2JDexBo
Shaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS
Sesame Oil: https://amzn.to/2takLOa
Prawn paste: https://amzn.to/2JOdjzt
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If you like this recipe, you might like these too:
Simple Recipe: Breaded Sotong Balls 酥炸苏东球
CRISPY AIR-FRIED Garlic Ginger Chicken Wings
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