Name: Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste (No Deep Frying!)
Prep time: 30 min
Cook time: 25 min
Ingredients: 12 pieces chicken mid-wings; 200 g shrimp paste; 1 piece ginger (small, sliced); 2 stalks green onion (cut into segments); 2 eggs; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp cooking wine; 2 tbsp salt & pepper powder (1 tbsp for marinade, 1 tbsp for coating); to taste cracked black pepper; 50 g all-purpose flour; 50 g cornstarch; as needed cooking oil spray (for air fryer)

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After my last batch of crispy salt and pepper chicken wings got rave reviews from my family, they begged me to make them again.

This time, I took it up a notch with a new twist: chicken wings stuffed with juicy shrimp paste—and best of all, there’s no deep frying involved!

The result? Crispy on the outside, tender and juicy inside, with every bite bursting with flavor.

It’s healthier, super satisfying, and surprisingly easy to make. Let me walk you through it!

Why you’ll love this recipe

No deep frying—healthier but still irresistibly crispy
Shrimp paste adds a bouncy, juicy filling you’ll love
Boneless and easy to eat—great for kids or guests
Air fryer-friendly for hands-off cooking
Restaurant-quality results at home

Ingredients

12 pieces chicken mid-wings
200 g shrimp paste
1 piece ginger (small), sliced
2 stalks green onion, cut into segments
2 eggs
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
2 tbsp salt & pepper powder (1 tbsp for marinade, 1 tbsp for coating)
to taste cracked black pepper
50g all-purpose flour
50g cornstarch
as needed cooking oil spray (for air fryer)

Instructions

1. Debone the chicken wings

Clean the chicken wings. Use kitchen scissors to carefully snip and remove the bones on both sides, then gently pull out the center bone.

You’ll end up with a little “pocket” perfect for stuffing. Be patient—avoid tearing the skin.

2. Stuff the wings with shrimp paste

Spoon or squeeze the shrimp paste into the wing pocket. Fill them until plump but not bursting—don’t force it or the skin may tear. Set aside.

3. Marinate for flavor

Place the stuffed wings in a bowl. Add ginger, green onion, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp salt & pepper powder, and black pepper. Toss gently to coat. Marinate for at least 30 minutes.

4. Prepare the coating

In a bowl, mix equal parts flour and cornstarch, and stir in 1 tbsp salt & pepper powder.
In another bowl, beat the 2 eggs.

5. Coat the wings

Dip each marinated wing into the beaten egg, then into the flour mixture.

Press gently to ensure the coating sticks well.

6. Air fry to crispy perfection

Place wings in an air fryer basket. Lightly spray or brush with oil.

Air fry at 356°F for 25 minutes, flipping halfway for even browning. The wings should be golden and crisp outside.

Frequently Asked Questions

Can I use frozen shrimp paste?
Yes, just thaw it completely before using to ensure even filling and cooking.

What if I don’t have an air fryer?
You can bake them in an oven at 392°F for 25–30 minutes, turning halfway through. Spray with oil for best crispiness.

Can I make these ahead?
Yes! You can stuff and marinate the wings ahead of time. Store in the fridge for up to 24 hours before coating and cooking.

How do I know the wings are fully cooked?
The skin should be golden, and the shrimp paste firm and opaque. If unsure, use a meat thermometer—the center should reach 167°F.