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Tasty Food Affair

Prawn Paste Chicken Mid Wing

Prawn Paste Chicken Mid Wing

$11.50 SGD
$11.50 SGD
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Product Information

There's a sound that defines a good plate of Har Cheong Kai. It's the crackle when you bite through the crust — that brief shatter before your teeth meet juicy chicken and the warm, funky aroma of fermented prawn paste rises up to meet you. It's the sound of a proper tze char kitchen, and it's the sound we set out to bottle in a frozen pack.

Then we left every single wing to soak in this marinade for a full 24 hours — because shortcut marination only flavours the skin. We wanted the prawn paste to reach the bone.

After the long marinade, each batch is hand-coated in small lots. That blend is what gives the wings their shatter-crisp crust: thin, lacquered, blistered, the kind that breaks apart with sound when you bite.

Every wing is then individually quick-frozen so it arrives at your kitchen exactly the way it left ours. No clumping. No coating loss. Just plug in your air fryer and dinner is ready in seventeen minutes.

Made in Singapore. The way it should be.

Why This Cut?

•      The skin-to-meat ratio is perfect for crispness. Mid-joints have a higher surface-area ratio than drumettes, which means more crackling crust per bite. This is the cut that hawker chefs prize for exactly this reason.

•      Two parallel bones, tender meat between. No tough tendons. No awkward gnawing. Easy to eat with your hands or chopsticks, ideal for sharing.

•      It absorbs marinade beautifully. The thinner meat and porous skin let our 24-hour marinade work all the way through — something thigh or drumstick cuts can't replicate.

How To Serve?

•      A squeeze of fresh calamansi. A small saucer of sweet Thai chilli on the side. A pile of wings in the middle, steam still rising. Eat with your hands.

•      A cold Tiger or Asahi. A small bowl of chilli padi in light soy. The wings, hot and crackling. Nothing else needed.

•      Mid-joints are perfect for sharing because everyone gets the same cut — no fighting over the meaty end. Plate them on a wooden board with calamansi halves and a chilli dip. Watch them disappear.

What You're Getting

Weight: 400G

Packaging: 1 Pack, Vacuum Packed

Product State: Marinated, Raw & Frozen

Serves: 2 - 4

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Singapore

Cooking Methods

Air Fryer (the way we cook them at home)

  1. Thaw overnight in the chiller. Never on the counter.
  2. Preheat your air fryer for 3 minutes at 180°C. This is the secret most home cooks skip.
  3. Spray both the wings and the basket with neutral oil — both sides of the wing.
  4. Air-fry at 180°C for 12 minutes. Flip at the 6-minute mark.
  5. Crank to 200°C for 5 more minutes until the crust is deep golden and crackling.
  6. Rest 3 minutes on a wire rack. The crust sets and gets even crispier.

Deep Fry (the tze char way)

  1. Heat oil to 180°C. Fry 5–6 minutes, drain on paper towel.
  2. Rest 2 minutes before serving.

Oven (if no air fryer)

  1. Preheat to 220°C (fan-forced if available).
  2. Place wings on a wire rack over a tray. Spray generously with oil.
  3. Bake 22–25 minutes, flipping at the 12-minute mark.
  4. Finish under the broiler for 1–2 minutes for extra crisp if desired.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.