There’s a reason Singaporean hawker stalls have lines around the block for their wings. This method delivers crispy, golden results every time with a double-fry technique that locks in juiciness while achieving that signature crunch.
I’ve tested this recipe countless times to perfect the balance between tender meat and shatteringly crispy skin. The secret lies in the marinade and precise frying temperatures—no shortcuts, just authentic flavor.
The wings emerge golden and crispy, with a delicate crust that gives way to succulent, well-seasoned meat. Serve them with a side of chili sauce for dipping, just like the hawkers do.
What you’ll achieve is a restaurant-quality dish that captures the essence of Singapore’s street food culture. This is comfort food at its finest.
Ingredients for Fried Chicken Wings Recipe Singapore
Authentic flavors from Singaporean hawker stalls come alive with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 lb | Split into drumettes and flats |
| Soy Sauce 🫒 | ¼ cup | Light or all-purpose variety |
| Oyster Sauce 🍚 | 2 tbsp | Vegetarian oyster sauce if needed |
| Sesame Oil 🫒 | 1 tbsp | Toasted for depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced fresh |
| Five-Spice Powder 🌶️ | 1 tsp | Authentic Singaporean flavor |
| Cornstarch 🌾 | ½ cup | For extra crispy coating |
| Baking Powder 🧂 | 2 tsp | Helps achieve shattery crust |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| White Pepper 🌶️ | ½ tsp | Traditional in Singaporean cuisine |
| Vegetable Oil 🫒 | 4 cups | For deep frying, neutral flavor |
| Sugar 🍚 | 1 tbsp | Balances savory flavors in marinade |
| Green Onions 🧅 | ½ cup | Thinly sliced for garnish |
| Chili Sauce 🌶️ | ½ cup | For dipping, hawker-style |
The chicken wings are the foundation—opt for fresh, high-quality free-range or organic if possible. Asian grocery stores often carry the best selection, but any supermarket will do. The five-spice powder is non-negotiable for authenticity; look for it in the international aisle or at H Mart. Cornstarch is the secret to that ultra-crispy texture, and baking powder gives it lift (don’t skip it).
No oyster sauce? Hoisin sauce works in a pinch, though the flavor profile shifts slightly. If avoiding seafood, vegetarian oyster sauce is a perfect substitute. Fresh ginger and garlic are ideal, but pre-minced in a jar saves time without sacrificing too much flavor. For the oil, peanut oil is traditional, but any neutral oil with a high smoke point (like vegetable or canola) will work just fine.
Marinate the wings overnight for maximum flavor, though even 2 hours makes a difference. Store raw marinated wings in the fridge for up to 24 hours before cooking. Once fried, they’re best served immediately, but leftovers keep in the fridge for 2-3 days—reheat in the oven to revive the crispiness.
Why You’ll Love This Recipe
- One Pan Magic: I just toss the wings with soy sauce, oyster sauce, and minced garlic, then fry—no complicated steps.
- Umami Bomb: The combo of soy, oyster sauce, and sesame oil gives that deep, savory Singaporean flavor I crave.
- Weeknight Hero: Honestly, it’s my go-to for quick dinners or when friends drop by unannounced.
- Budget Win: A bag of wings and a few pantry staples feed a crowd without breaking the bank.
Step-by-Step Instructions for Crispy Hawker-Style Fried Chicken Wings
Master the technique behind Singapore’s beloved street food with this precise, foolproof method.
Step 1: Marinate the Chicken Wings for Maximum Flavor
In a large bowl, combine the 2 lb Chicken Wings with 0.25 cup Soy Sauce, 2 tbsp Oyster Sauce, 1 tbsp Sesame Oil, minced 4 cloves Garlic Cloves, 1 tbsp Fresh Ginger, 1 tsp Five-Spice Powder, 1 tbsp Sugar, 1 tsp Salt, and 0.5 tsp White Pepper. Mix thoroughly to ensure each piece is evenly coated.
Cover and refrigerate for at least 2 hours, or preferably overnight. This extended marinating time allows the bold flavors to penetrate deeply, creating the authentic Singaporean taste profile. The wings should take on a rich, slightly sticky sheen when ready.
Step 2: Create the Ultra-Crispy Coating
In a separate large bowl, whisk together the 0.5 cup Cornstarch and 2 tsp Baking Powder until fully combined. The baking powder is the secret to achieving that signature shattery crust that defines hawker-style wings.
Remove the chicken wings from the marinade (reserve the excess marinade for another use) and pat them very dry with paper towels. This step is crucial—any moisture will prevent the coating from adhering properly. Dredge each wing thoroughly in the cornstarch mixture, pressing gently to ensure a thick, even layer.
Step 3: Double-Fry for Perfect Crispiness
Heat the 4 cups Vegetable Oil in a deep, heavy-bottomed pot to 325°F. Working in batches to avoid overcrowding, carefully lower the coated wings into the hot oil. Fry for 6-8 minutes until the coating sets and turns pale golden. The oil should bubble steadily but not violently.
Remove the wings with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F and return the wings to the pot. Fry for an additional 3-4 minutes until they’re a deep, burnished gold and the internal temperature reaches 165°F. This two-stage frying process ensures the wings cook through while developing maximum crispness.
Step 4: Finish and Serve with Traditional Accompaniments
Transfer the fried wings to a clean wire rack or paper towel-lined plate to drain any excess oil. The coating should be so crisp that it audibly cracks when bitten. While still hot, sprinkle with a pinch of salt to enhance the flavors.
Arrange the wings on a platter and garnish with the 0.5 cup Green Onions, thinly sliced. Serve immediately with 0.5 cup Chili Sauce on the side for dipping. The contrast of the fiery sauce with the savory, crispy wings captures the true hawker experience.
Pro Tips For Making Fried Chicken Wings Recipe Singapore
- Double fry for crisp: Fry the wings once at 160°C for 8 minutes, then rest 5 minutes before frying again at 190°C for 2-3 minutes. I learned this the hard way—single frying leaves them soggy under the sauce.
- Marinate overnight: Mix soy sauce, oyster sauce, and minced garlic with the wings and refrigerate for at least 4 hours, ideally overnight. Sounds weird, but it works: the flavors penetrate deep into the meat.
- Skip the overcrowding: Fry in small batches—about 5-6 wings at a time in a 3L pot. After burning three batches, I finally figured out that crowding drops the oil temp and steams instead of crisps.
- Toss while hot: Drain the wings, then immediately toss them in a mix of 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp oyster sauce. My grandmother swore by this, and she was right: the heat helps the sauce cling better.
Common Mistakes When Making Great fried chicken wings recipe singapore
Skipping the Marinade
I can’t stress this enough—don’t rush the 2-hour marinade. This step infuses the wings with soy sauce, oyster sauce, and five-spice powder for that signature Singaporean depth. Skipping it results in bland meat, no matter how crispy the coating. 💡
Overcrowding the Pot
Frying too many wings at once lowers the oil temperature, leading to soggy, greasy results. Stick to small batches in your 4 cups vegetable oil to maintain 325°F and 375°F. I learned this the hard way in my tiny Boston kitchen.
Incorrect Oil Temperature
Use a thermometer—guessing leads to undercooked or burnt wings. The first fry at 325°F cooks the meat, while the second at 375°F crisps the coating. A candy thermometer works perfectly for this.
Wet Wings Before Coating
Pat the wings very dry after marinating. Any moisture prevents the cornstarch and baking powder mix from adhering, ruining your crispy texture. I use paper towels and press firmly.
Neglecting the Double-Fry
The two-stage frying is non-negotiable for authentic hawker-style results. The first fry at 325°F for 6-8 minutes cooks through, while the second at 375°F for 3-4 minutes achieves that golden crunch. Skip this, and you’ll miss the magic.
Draining on Paper Towels
Use a wire rack instead of paper towels to keep the wings crisp. Paper towels trap steam, making the coating soggy. This small change makes a huge difference in maintaining that perfect crunch. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use a different type of oil for frying?
Yes, any neutral oil with a high smoke point works well. Peanut oil is traditional, but canola or sunflower oil are great alternatives. Avoid olive oil as it has a low smoke point.
Why is the double-fry method important?
The first fry at 325°F cooks the meat through, while the second at 375°F creates the crispy exterior. This technique ensures juicy, fully cooked wings with that perfect crunch.
Can I bake these wings instead of frying?
You can, but the texture won’t be the same. For oven-baked, use 400°F for 40-45 minutes, flipping halfway. The coating won’t be as crisp, but it’s a healthier option.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 375°F for 10-12 minutes to restore crispiness.
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