Home Chicken Food Chicken Wings Stuffed with Shrimp Paste: Crispy, Juicy, and Boneless Inside

Chicken Wings Stuffed with Shrimp Paste: Crispy, Juicy, and Boneless Inside

Chicken Wings Stuffed with Shrimp Paste: Crispy, Juicy, and Boneless Inside

Chicken Wings
Chicken Wings

This is one of those recipes that disappears the moment it hits the table. 

After more than 10 years of cooking, I can confidently say: chicken wings + shrimp paste = a perfect match. 

These boneless chicken wings stuffed with shrimp paste are crispy on the outside, juicy inside, and packed with that Q-bouncy shrimp texture. 

Best part? No bones. One bite. Pure happiness. 

Adults love it, kids love it, and yes — plates get cleaned fast.

Chicken Wings Stuffed with Shrimp Paste — Crispy, Juicy, and No Bones to Spit Out

These stuffed chicken wings are crispy on the outside, juicy inside, and incredibly easy to eat. With no bones to deal with and a flavorful shrimp paste filling, they are perfect for parties, snacks, or an effortless main dish.

Why This Recipe Works Every Time

  • No bones, super easy to eat
  • Juicy chicken with crispy edges
  • Shrimp paste stays springy and flavorful
  • Sweet, savory, lightly caramelized glaze
  • Air-fryer friendly and beginner-proof

It is the kind of dish that looks impressive but takes almost no effort.

Ingredients

  • Chicken wings
  • Shrimp paste
  • Garlic slices

Marinade

  • 2 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • A pinch of black pepper
  • 1 bottle of cola

For Baking

  • Honey, for brushing

How I Make It

1. Debone the wings

  1. Cut off both ends of each chicken wing.
  2. Slice along the inner bone.
  3. Carefully remove the bone while keeping the skin intact.
This step takes a little practice, but once you get the hang of it, it becomes very easy.

2. Stuff with shrimp paste

  1. Squeeze a generous amount of shrimp paste into each deboned wing.
  2. Do not overfill, but make sure each wing feels plump and full.

3. Marinate

  1. Add garlic slices, light soy sauce, dark soy sauce, oyster sauce, and black pepper.
  2. Mix well and marinate for 20 minutes.
  3. Pour in one bottle of cola and marinate for another 10 minutes.
The cola adds sweetness and helps the wings caramelize beautifully during cooking.

4. Air fry

  1. Place the wings into the air fryer in a single layer.
  2. Cook at 180°C for 20 minutes.
  3. Halfway through, remove the wings and brush lightly with honey.
  4. Continue cooking until golden, glossy, and crisp.

Qna For The Recipes

1. Why are these stuffed chicken wings so easy to eat?
The wings are completely deboned while keeping the skin intact. This means no bones to deal with — just bite in and enjoy the crispy skin and juicy shrimp-filled center.
2. What keeps the shrimp paste filling springy and juicy?
The shrimp paste is sealed inside the chicken skin, which helps it stay moist and bouncy. Gentle air frying cooks it evenly without drying it out.
3. Why is cola used in the marinade?
Cola adds subtle sweetness and helps the wings caramelize during cooking. It also tenderizes the chicken, giving the finished wings a glossy, lightly sticky glaze.
4. Can I bake these wings instead of using an air fryer?
Yes. Bake at 200°C (392°F) for about 30–35 minutes, flipping halfway through. Brush with honey near the end to achieve the same golden, glossy finish.
5. What occasions are these wings best for?
They’re perfect for parties, family dinners, or snack platters. The no-bone design makes them especially great for gatherings where easy, mess-free eating is a must.

The outside is slightly crispy and caramelized. The inside? Juicy chicken wrapped around springy, fragrant shrimp paste. No bones. No mess. One bite after another it’s dangerously addictive. If you’re looking for a guaranteed crowd-pleaser that’s fast, flavorful, and fun to eat, this recipe is it.

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