Eng Kee chicken wings are a beloved Singaporean zi char (home-style restaurant) dish, famous for their shatteringly crisp, golden-brown skin and a bold, savory-sweet garlic glaze. This recipe recreates that addictive hawker-center flavor at home using a double-frying technique that guarantees crunchy wings even after they’re tossed in the sticky sauce. The key is a simple marinade and a cornstarch coating that fries up into a craggy, crunchy shell—perfect for a weeknight dinner or a party appetizer.
Ingredients
- For the wings:
- 2 lb (900 g) chicken wings, separated into drumettes and flats
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 large egg, beaten
- 1 cup (120 g) cornstarch (cornflour)
- Vegetable oil, for deep-frying (about 2 cups / 500 ml)
- For the garlic glaze:
- 6 cloves garlic, minced (about 2 tbsp / 30 g)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) rice vinegar (or white vinegar)
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Optional garnish: chopped scallions and toasted sesame seeds
Instructions
- Marinate the wings: In a large bowl, combine the soy sauce, oyster sauce, sesame oil, white pepper, and salt. Add the chicken wings and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the coating: Add the beaten egg to the marinated wings and mix until evenly coated. Place the cornstarch in a shallow dish. Dredge each wing in the cornstarch, pressing lightly to adhere, then shake off excess. Place coated wings on a wire rack set over a baking sheet. Let them rest for 10 minutes—this helps the coating stick.
- First fry (low temperature): Heat oil in a deep pot or wok to 325°F (163°C). Working in batches, fry the wings for 6–7 minutes, turning occasionally, until pale golden and cooked through. Remove with a slotted spoon and drain on paper towels. Let them cool for 10 minutes. (This step cooks the chicken; the second fry crisps the skin.)
- Second fry (high temperature): Increase the oil temperature to 375°F (190°C). Fry the wings again, in batches, for 2–3 minutes until deep golden brown and very crispy. Remove and drain on fresh paper towels. The wings should now be fully cooked—check that the thickest part near the bone reaches 165°F (74°C) using a food thermometer (USDA FSIS safe minimum for poultry).
- Make the glaze: In a small saucepan, combine the minced garlic, honey, soy sauce, oyster sauce, rice vinegar, sesame oil, and water. Bring to a simmer over medium heat, stirring. Let it bubble for 1 minute. Add the cornstarch slurry and stir constantly for 30–60 seconds until the glaze thickens to a syrupy consistency. Remove from heat.
- Toss and serve: Place the hot fried wings in a large bowl. Pour the warm glaze over them and toss quickly to coat each wing evenly. Transfer to a serving plate, sprinkle with scallions and sesame seeds if desired, and serve immediately.
Tips
- Pat the wings dry: Before marinating, pat the wings thoroughly dry with paper towels. Excess moisture will make the coating soggy and reduce crispiness.
- Don’t skip the rest: Letting the coated wings rest for 10 minutes before frying allows the cornstarch to hydrate and cling better, preventing it from falling off in the oil.
- Maintain oil temperature: Use a kitchen thermometer to keep the oil at the right temperatures. If the oil is too cool, the wings absorb oil and become greasy; if too hot, the coating burns before the chicken cooks.
- Double-fry for extra crunch: The two-stage frying is essential. The first fry cooks the chicken gently, and the second fry at higher heat creates the crackling crust. If you’re short on time, you can fry once at 350°F (177°C) for 10–12 minutes, but the texture won’t be as crispy.
Serving Suggestions
Serve these wings hot as a main dish with steamed jasmine rice and a side of stir-fried greens like bok choy or gai lan. They also make a fantastic appetizer for parties—pair them with cold beer or a tangy dipping sauce like Thai sweet chili or a simple squeeze of lime. For a complete zi char-style meal, add a plate of sambal kangkong or a bowl of hot-and-sour soup.
Variations
- Spicy version: Add 1–2 teaspoons of sriracha or chili flakes to the glaze for a spicy kick. Alternatively, toss the wings with a teaspoon of gochujang (Korean chili paste) for a deeper heat.
- Honey garlic: Increase the honey to 3 tablespoons (45 ml) and add an extra clove of garlic for a sweeter, more pronounced garlic flavor—great for those who love a sticky glaze.
- Baked alternative: For a lighter take, bake the coated wings on a wire rack over a baking sheet at 425°F (218°C) for 40–45 minutes, flipping halfway, until golden and cooked through. Then toss with the glaze and broil for 2–3 minutes to caramelize.
- Air fryer: Cook the coated wings in an air fryer at 400°F (200°C) for 20–25 minutes, shaking the basket halfway, until crispy and cooked through. Then toss with the glaze and air-fry for another 2 minutes.
Storage and Reheating
Refrigerate leftover wings in an airtight container for up to 3–4 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5–6 minutes. Avoid microwaving, as it will make the coating soggy. For best results, reheat only the amount you plan to eat—repeated reheating will dry out the wings.
Frequently Asked Questions
1. Can I use chicken drumsticks or thighs instead of wings?
Yes, you can. Adjust the cooking time: drumsticks and thighs will need about 10–12 minutes for the first fry and 3–4 minutes for the second. Always check that the internal temperature reaches 165°F (74°C).
2. Why did my coating fall off during frying?
This usually happens if the wings are too wet before coating or if the oil isn’t hot enough. Make sure to pat the wings dry, shake off excess cornstarch, and let them rest before frying. Also, ensure the oil is at the correct temperature—if it’s too low, the coating will absorb oil and slide off.
3. Can I prepare the wings in advance and fry later?
Yes, you can marinate the wings and coat them with cornstarch up to 24 hours ahead. Store them on a wire rack in the refrigerator uncovered. When ready to cook, let them sit at room temperature for 15 minutes, then fry as directed. You can also do the first fry a few hours ahead and keep them refrigerated; then do the second fry just before serving.
4. Is there a gluten-free option?
Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or substitute with hoisin sauce). Cornstarch is naturally gluten-free, so the coating is safe.
5. How do I make the glaze less sticky or more saucy?
For a thinner glaze, reduce the cornstarch slurry to 1/2 tsp cornstarch mixed with 1 tbsp water. For a thicker, more clingy sauce, add an extra 1/2 tsp cornstarch to the slurry. You can also add a splash of chicken broth to thin it out if it becomes too thick.
6. Can I use chicken breast strips instead of wings?
Yes, cut chicken breast into 1-inch strips and adjust the first fry time to 4–5 minutes. The second fry will be 2–3 minutes. Ensure the internal temperature reaches 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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