Honey-Glazed Chicken Legs: Sticky, Juicy, and Irresistibly Delicious
Chicken Food
Blueberry Cheesecake Mochi: Soft, Creamy, and Irresistibly Chewy
Dessert
I swear… this is one of the most satisfying desserts I’ve made recently.
Soft, stretchy mochi wrapped around creamy blueberry cheesecake every bite is rich, smooth, and slightly chewy.
It’s sweet but not heavy, and the blueberry flavor makes it super refreshing.
If you love mochi + cheesecake, this combo is dangerously good.
Blueberry Cheesecake Mochi — One Bite and I Was Obsessed
Soft, creamy, chewy, and dangerously addictive.
Why You’ll Love This
- Super soft and chewy mochi skin
- Creamy, not-too-sweet blueberry cheesecake filling
- Beautiful layered look when sliced
- Fancy dessert that’s surprisingly doable
Biscuit Base
Steps
- Mix crushed biscuits with melted butter.
- Press firmly into a 6-inch mold.
- Freeze until fully set.
Blueberry Cheesecake Mousse
Steps
- Soften gelatin, then dissolve it in the hot milk.
- Mix cream cheese and sugar until smooth.
- Add heavy cream and mix well.
- Pour in milk-gelatin mixture and combine thoroughly.
- Pour half of the mousse over the biscuit base.
- Chill for about 30 minutes.
- Mix blueberry jam into the remaining mousse.
- Pour on top and refrigerate until fully set.
Mochi Skin
Steps
- Mix all ingredients until smooth.
- Steam until fully cooked and stretchy.
- Let cool slightly, then knead until smooth.
- Roll into thin sheets.
Assemble
- Cut chilled cheesecake into 6 equal pieces.
- Wrap each piece with a sheet of mochi.
- Decorate with whipped cream and fresh blueberries.
Soft, creamy, chewy — one bite and you’ll understand why this dessert disappears fast.
Qna For Recipe
Yes! You can prepare it up to 24 hours in advance. Keep it refrigerated and covered to maintain its soft, chewy texture.
You can use strawberry, raspberry, or mango jam. Just make sure it’s thick so the layers stay clean and defined.
Sticky mochi usually means it needs more cornstarch for dusting or a bit more kneading after steaming. Lightly dust your surface before wrapping.
Yes, but texture is best when slightly chilled, not frozen solid. If frozen, let it sit at room temperature for 10–15 minutes before eating.
It stays fresh for up to 2 days in the refrigerator when stored in an airtight container.
The mochi is super stretchy, the cheesecake is creamy and rich, and the blueberry flavor ties everything together perfectly. Every bite feels soft, smooth, and just a little bit magical. If you love desserts that look pretty and taste incredible — this one’s a must-try.
One-Button Apple Roasted Chicken (Rice Cooker Version)
Chicken Food
I swear this is one of the easiest yet most satisfying chicken dishes I’ve ever made.
No oven, no complicated steps — just throw everything into a rice cooker, press a button, and wait for magic to happen.
The chicken comes out fall-off-the-bone tender, infused with sweet apple aroma and savory sauce.
One bite and I knew… this is definitely a Christmas MVP dish.
One-Button Apple Roasted Chicken (Rice Cooker Version)
Juicy, tender, and insanely comforting — Christmas-level good!
Why You’ll Love It
- One-button cooking (literally foolproof)
- Super juicy, flavorful chicken
- Sweet apple + savory soy sauce combo = perfection
- Minimal prep, maximum comfort
- Smells AMAZING while cooking
Ingredients (Tap to check)
How to Make It
-
Layer the base
Place apple chunks and onion slices at the bottom of the rice cooker. -
Add the chicken
Place the chicken on top of the apples and onions. -
Season generously
- Pour in light soy sauce
- Add oyster sauce
- Add a little dark soy sauce for color
- Add butter
- Sprinkle brown sugar if desired
-
Start cooking
Press the Cook button on your rice cooker. -
Midway flip
When it switches to warm, flip the chicken and press Cook again. - Total cooking time: around 50 minutes
Qna For Recipe
Yes! Chicken thighs, drumsticks, or mixed pieces work perfectly. Just arrange them evenly so they cook at the same rate.
No water is needed. The apples, onions, and chicken release enough moisture to create a rich, flavorful sauce.
Yes. The apples already provide natural sweetness. The brown sugar just enhances the caramelized flavor.
A standard 3–5 cup rice cooker works perfectly. Just avoid overcrowding so the chicken cooks evenly.
Yes! The flavor deepens overnight. Reheat gently in the rice cooker or microwave before serving.
Final Result
- Fall-apart tender chicken
- Sweet, savory apple aroma
- Rich glossy sauce
- Pure comfort in every bite
Honestly… this is the kind of dish that makes the whole house smell like home. Perfect for lazy days, family dinners, or when you just want something warm and deeply satisfying.
Cheesy Bacon Shrimp Rolls: Crispy Outside, Juicy Inside!
Food
I seriously can’t get over how good these are. Q-bouncy shrimp paste, smoky crispy bacon, and melty cheese that literally bursts out when you bite in this combo is absolutely insane.
The outside is beautifully golden and crispy, while the inside stays tender, juicy, and cheesy.
One bite… and it’s over. You’ll keep reaching for “just one more.”
Cheesy Bacon Shrimp Rolls — Crispy Outside, Juicy Inside!
Crispy bacon, juicy shrimp filling, and melted cheese all in one bite. These shrimp rolls are simple to make but dangerously addictive.
Why You’ll Love This Recipe
- Crispy bacon on the outside
- Juicy and bouncy shrimp filling inside
- Melted cheese for extra flavor
- Easy steps, no complicated prep
- Works with air fryer or oven
Perfect for snacks, parties, or as a crowd-pleasing side dish.
Ingredients
- Shrimp paste
- Carrot, finely diced
- Chopped green onions
- Corn kernels
- Salt
- Black pepper
- Bacon slices
- Cheese slices (melty type)
- Chopped parsley (for garnish)
Prep the Shrimp Filling
In a bowl, combine:
- Shrimp paste
- Diced carrots
- Chopped green onions
- Corn kernels
- Salt and black pepper
Mix well until everything is evenly combined.
Assemble the Rolls
- Lay one slice of bacon flat.
- Place a slice of cheese on top of the bacon.
- Add a portion of the shrimp filling.
- Roll tightly and place seam-side down.
Repeat until all the filling is used.
Cooking Method
Air Fryer
Cook at 180°C for 15 minutes.
Oven
Bake at 180°C for 20 minutes.
Cook until the bacon is crispy and the cheese is fully melted.
Garnish with chopped parsley and serve hot. Crispy outside, juicy inside — impossible to eat just one.
Qna For The Recipe
Yes! You can bake them in the oven at 180°C for about 20 minutes until the bacon is crispy and the cheese is fully melted.
Melty cheeses like mozzarella, cheddar, or processed cheese slices work best. They melt smoothly and pair perfectly with bacon and shrimp.
Yes. You can assemble the rolls ahead of time and store them in the refrigerator for up to 24 hours before cooking.
Avoid overcooking and make sure the shrimp paste is well mixed with vegetables. Cooking just until the bacon is crispy keeps the filling springy and juicy.
Absolutely! These rolls are bite-sized, easy to eat, and stay crispy and juicy, making them perfect for parties, snacks, or gatherings.
Finish & Serve
- Sprinkle with chopped parsley
- Serve hot while the cheese is still stretchy and gooey
Final Bite
Crispy on the outside, tender and bouncy on the inside, with cheese exploding in every bite — it’s honestly unreal.
This is one of those recipes that disappears the moment it hits the table. Make extra. Trust me.
Finally Made Brazilian Lemonade That’s Not Bitter or Astringent
Dessert
I’ve tried Brazilian lemonade so many times before… and honestly?
Most of them were too bitter, too sharp, or just weirdly unpleasant. But this version? The first sip genuinely surprised me. It’s creamy, refreshing, slightly citrusy, and incredibly smooth.
There’s a tiny hint of bitterness from the lime peel, but it’s so subtle that it actually adds character instead of ruining the drink.
The secret is all about timing and balance.
Finally Made Brazilian Lemonade That’s NOT Bitter or Astringent
Brazilian lemonade is refreshing, creamy, and dangerously drinkable — if made correctly. After a few trials, this version finally hits the perfect balance without bitterness.
Why This Recipe Works
- Short blending time prevents bitterness
- Proper sugar level keeps the flavor smooth
- Straining the pulp creates a clean texture
- Condensed milk softens the lime without feeling heavy
Get these steps right, and Brazilian lemonade becomes incredibly refreshing and easy to love.
Ingredients (1 Serving)
- 1 lime, cut into cubes (with peel)
- Zest of ½ lime
- 35 g condensed milk
- 350 ml cold purified water
- Ice cubes
- 30 ml sugar syrup
How I Make It
- Cut one whole lime into small cubes.
- Add lime cubes, lime zest, condensed milk, and water into a blender.
- Blend for exactly 8 seconds.
- Strain immediately to remove all pulp.
- Add ice cubes to the strained liquid.
- Pour in 30 ml sugar syrup.
- Cover and shake well.
- Pour into a glass and serve cold.
Simple, fast, and incredibly refreshing.
Taste Notes
- Bright and refreshing
- Creamy but light
- Clean citrus flavor
- No harsh bitterness
- Perfect sweet–sour balance
Qna For Cheers
Bitterness usually comes from over-blending the lime peel. The white pith releases bitter oils when blended too long, which is why short blending time is crucial.
Blending the peel briefly adds a bright citrus aroma and signature flavor. As long as it’s blended for only a few seconds and strained immediately, it won’t taste harsh.
Condensed milk softens the sharp acidity of lime, adds gentle creaminess, and creates that smooth, refreshing balance without making the drink heavy.
Sugar syrup dissolves more evenly, giving a smoother texture. If using granulated sugar, blend briefly and taste carefully to avoid graininess.
Serve it immediately over ice. This drink is best enjoyed fresh while the citrus flavor is bright, creamy, and perfectly balanced.
Final Thoughts
If you’ve ever avoided Brazilian lemonade because it tasted bitter, this version will change your mind.
Respect the blending time, keep the sugar as written, and you’ll understand why this drink is so loved.
Cold, creamy, and unbelievably refreshing. I’ll definitely be making this again.
Cranberry Lemon Drop Martini Christmas Martini Paling Festive!
Dessert
I’ve been cooking and mixing drinks for more than a decade, and one thing I’ve learned the hard way is this: the best recipes are born from curiosity.
This Cranberry Lemon Drop Martini is exactly that kind of drink. It started as a playful experiment with lemon, cranberry, and a little bit of drama and somehow turned into one of those “wow, this actually works” moments.
Bright, citrusy, slightly sweet, and dangerously smooth.
Cranberry Lemon Drop Martini (With a Bold Citrus Twist)
This martini is all about balance. Bright citrus, gentle sweetness, and just enough sharpness to keep every sip exciting. Elegant, refreshing, and surprisingly easy to make.
Why This Drink Works
- Fresh lemon adds a sharp, refreshing kick
- Cranberry juice brings color and fruity depth
- Lemonade softens the acidity
- Sugar or sugar–salt rim enhances every sip
- Optional flaming lemon garnish makes it a showstopper
It’s bold without being overpowering — classic, but still playful.
Ingredients
For the drink
- 45 ml vodka (plain or citrus vodka)
- 30 ml cranberry juice
- 20 ml fresh lemon juice
- 15 ml lemonade or simple syrup
- Ice
For the glass
- Lemon wedge
- Sugar (or half sugar–half salt)
Optional garnish
- Lemon twist
- Soaked lemon slice (for flaming garnish)
Note: Alcohol is for adults only. Drink responsibly.
Prepare the Glass
Rub a lemon wedge around the rim of a coupe or martini glass. Dip the rim into sugar until evenly coated.
For extra contrast, mix a little salt into the sugar — it makes the citrus flavor pop even more.
How to Mix
- Fill a shaker with ice.
- Add vodka, cranberry juice, lemon juice, and lemonade.
- Shake vigorously for 10–15 seconds.
- Strain into the prepared glass.
At this point, the drink is clean, bright, and perfectly balanced.
Optional: Flaming Lemon Garnish
This is not traditional, but it’s my signature twist.
- Soak lemon slices in high-proof alcohol for at least 2 hours.
- Place the slice carefully on top of the drink.
- Light it briefly and allow the flame to burn out.
- Drink first, then eat the lemon slice.
This step adds aroma, drama, and a memorable finishing touch.
Final Thoughts
This Cranberry Lemon Drop Martini sits perfectly between classic and creative. It works beautifully for parties, holidays, date nights, or as a personal reward after a long day.
Qna For Cheers
It tastes bright and refreshing with a balance of citrus sharpness, gentle sweetness, and a slightly tart cranberry finish. It’s bold but smooth, making it easy to sip.
Yes. Simply add a little more lemonade or simple syrup to soften the acidity. Adjust gradually until the flavor feels balanced to your taste.
Plain vodka works perfectly, but citrus vodka enhances the lemon flavor and adds extra freshness without overpowering the drink.
It’s optional, but highly recommended. The sugar adds sweetness, while a small amount of salt boosts the citrus flavor and makes each sip more vibrant.
Absolutely. The flaming lemon is purely optional and decorative. The martini still tastes amazing with a simple lemon twist or no garnish at all.
Fresh, citrus-forward, and slightly sinful — exactly how a good martini should feel. Trust me, once you try this version, it’s hard to go back. Cheers 🍋✨
10-Minute Crab Mushroom & Silky Egg Rice: Comfort Food That Hits the Soul
Healthy Food
Some nights, I want dinner fast, warm, and comforting no chopping marathon, no long simmering.
After more than 10 years of cooking, I’ve learned that the most satisfying meals are often the simplest ones.
This Crab Mushroom & Silky Egg Rice is my go-to “save the day” recipe.
It takes about 10 minutes, uses pantry ingredients, and somehow tastes way better than it should. Soft, creamy eggs. Savory mushroom sauce.
Hot rice underneath. Honestly… it’s the kind of meal that makes you emotional after the first bite.
10-Minute Dinner: Crab Mushroom & Silky Egg Rice
This is my go-to dinner when I’m short on time but still want something warm, comforting, and satisfying. It’s smooth, savory, and comes together in just 10 minutes.
Why This Dish Works Every Time
- Ready in 10 minutes
- Smooth, tender eggs with no dryness
- Deep umami mushroom sauce
- Perfect over hot rice
- Simple, cozy, and incredibly satisfying
This is comfort food made for busy days.
Ingredients
- Crab mushrooms or enoki mushrooms (roots removed)
- Eggs — 3
- Water or milk — 50 ml
- Cooking oil
Sauce
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- Black pepper
- 1 tbsp starch
- ½ bowl of water
For Serving
- Steamed rice
- Chopped green onions
How I Make It
-
Prepare the eggs
Beat 3 eggs, then add 50 ml of water or milk. This helps create extra smooth and silky eggs. Set aside. -
Cook the mushrooms
Heat oil in a pan and stir-fry the crab mushrooms until soft and fragrant. Take half of the water from the sauce mixture and pour it into the egg mixture. Keep the remaining water for the sauce. -
Make the mushroom sauce
In the same pan, add light soy sauce, dark soy sauce, black pepper, starch, and the remaining water. Stir constantly over medium-low heat until the sauce thickens and coats the mushrooms. -
Cook the eggs
Heat oil in a clean pan and pour in the egg mixture. Gently push the eggs toward the center as they set. Stop cooking while the eggs are still soft and slightly runny. -
Assemble
Spoon the silky eggs over hot steamed rice. Drizzle generously with the mushroom sauce. Sprinkle chopped green onions on top and serve immediately.
Yes, you can. Button mushrooms or shiitake work well, but crab or enoki mushrooms give a lighter texture and absorb the sauce better.
Adding a small amount of water or milk makes the eggs softer and silkier. It prevents them from drying out while cooking.
Yes, but the sauce will be thinner. Starch helps create a glossy, rich sauce that coats the mushrooms and rice perfectly.
Absolutely. Simply reduce or skip the black pepper and adjust the seasoning to keep it mild and kid-friendly.
The mushroom sauce can be made in advance, but the eggs are best cooked fresh to keep them soft and silky.
The eggs are soft and creamy. The mushroom sauce is savory and rich. Every spoonful hits just right. It’s simple, fast, and deeply comforting — the kind of meal that makes you pause and go, “Wow… this is really good.”
Orange Gradient Mousse Cake: Beautiful, Fragrant, and Full of Good Luck
Dessert
It’s mandarin season, and every year I tell myself I’ll “just eat them fresh”…
And every year, I end up turning them into cake. After more than 10 years of baking and testing mousse cakes, this Orange Gradient Mousse Cake instantly earned a spot on my New Year must-make list.
The soft orange color gradient, the fresh citrus aroma, and that light, creamy texture — it’s honestly the kind of cake I used to dream about making.
Beautiful and delicious. Big orange energy. Big good-luck vibes.
Orange Gradient Mousse Cake — Beautiful, Fragrant, and Full of Good Luck
This orange gradient mousse cake is light, elegant, and naturally fragrant. It looks luxurious, yet the flavor is soft, refreshing, and perfectly balanced.
Why I Fell in Love With This Cake
- Stunning orange gradient layers
- Natural citrus aroma without artificial flavor
- Light, smooth mousse that melts in your mouth
- Not overly sweet and very refined
- Perfect for New Year celebrations, gifting, or special occasions
This is the kind of cake that looks expensive, but tastes even better.
Recipe (6-Inch Cake)
Orange Jam
- 300g mandarins, peeled and membranes removed
- 30g rock sugar
- Juice of 1/2 lemon
Cookie Base
- 110g caramel biscuit crumbs
- 40g butter, melted
Orange Mousse
- 230g cream cheese
- 15g granulated sugar
- 150g heavy cream
- 150g milk
- 15g gelatin sheets (for milk)
- 200g orange jam
- 5g gelatin sheets (for jam)
- Food coloring (optional)
Mousse Division (Approx. 550g Total)
- 70g
- 90g
- 110g
- 130g
- 150g
Jam Division (Approx. 200g Total)
- 80g
- 60g
- 40g
- 20g
How I Make It
Step 1: Make the Orange Jam
- Combine mandarin flesh, rock sugar, and lemon juice in a saucepan.
- Simmer over low heat until slightly thickened.
- Blend until completely smooth using a food processor.
- Strain for an extra-fine texture, then set aside.
The aroma at this stage is incredibly fragrant and fresh.
Step 2: Prepare the Cookie Base
- Mix caramel biscuit crumbs with melted butter until evenly combined.
- Press firmly into a 6-inch cake mold.
- Freeze until set while preparing the mousse.
Step 3: Make the Orange Mousse Base
- Beat softened cream cheese with sugar until smooth.
- Whip the heavy cream to a yogurt-like consistency.
- Fold the whipped cream into the cream cheese mixture.
- Soften gelatin sheets and melt them into warm milk at about 55°C.
- Pour the milk-gelatin mixture into the mousse and mix until silky.
Step 4: Create the Gradient Layers
- Divide the mousse into five portions.
- Divide the orange jam into four portions.
- Gradually mix increasing amounts of jam into each mousse portion.
- Add food coloring if stronger contrast is desired.
- Pour each layer into the mold one by one, freezing briefly between layers.
Step 5: Chill and Set
- Refrigerate the cake until fully set.
- Unmold carefully to reveal the clean, elegant orange gradient.
Qna For Recipe
1. What makes this orange gradient mousse cake so special?
The cake combines a stunning orange gradient with a naturally fragrant citrus flavor.
It’s light, elegant, and not overly sweet, making it feel luxurious yet very refreshing.
2. Why is homemade orange jam used instead of store-bought?
Homemade orange jam gives a pure, natural citrus aroma without artificial flavoring.
It also allows better control over sweetness and creates a cleaner, more refined taste in the mousse.
3. How do you achieve the smooth orange gradient layers?
The mousse is divided into portions, and increasing amounts of orange jam are mixed into each one.
Each layer is poured and lightly frozen before adding the next, ensuring clean, distinct gradients.
4. Is food coloring necessary for this cake?
No, it’s optional.
The natural orange jam already creates a beautiful gradient, but a small amount of food coloring can be added if you want stronger contrast.
5. What occasions is this cake best suited for?
This cake is perfect for New Year celebrations, gifting, birthdays, or special occasions.
Its orange color symbolizes good luck and prosperity, while the flavor stays light and elegant.
This cake smells like fresh oranges, tastes light and creamy, and looks absolutely stunning. The gradient feels festive, the citrus flavor feels refreshing, and the whole cake just gives “good things are coming” energy. Beautiful. Delicious. Auspicious. This is officially one of my dream cakes — and I’ll definitely be making it again.
Crispy Fried Egg Salad Toast: Shamelessly Sinful and So Satisfying
Dessert
Some days are for salads… And some days are for deep-fried egg salad toast.
After more than 10 years of cooking, I fully believe that food should make you happy and this crispy egg sando does exactly that.
It’s golden and crunchy on the outside, creamy and silky on the inside, and dangerously addictive.
One bite in, and you’ll understand why I call it ultra sinful comfort food.
Crispy Fried Egg Salad Toast — Shamelessly Sinful and So Satisfying
This toast is crispy on the outside, soft and rich on the inside, and completely indulgent. It is not diet food. This is comfort food at its finest.
Why This Toast Is So Irresistible
- Ultra crispy crust
- Soft, rich egg salad filling
- Creamy with a subtle spicy kick
- Simple ingredients with maximum satisfaction
- Perfect for cheat days, brunch, or late-night cravings
This is not diet food.
This is soul food.
Ingredients
- White bread slices
- Eggs
- Mayonnaise
- Chili sauce
For Coating
- All-purpose flour
- Eggs, beaten
- Breadcrumbs
How I Make It
1. Prepare the egg salad
- Boil the eggs until fully cooked.
- Peel and mash them until smooth or slightly chunky, depending on preference.
- Mix with a generous amount of mayonnaise and a squeeze of chili sauce.
- Taste and adjust until the filling is rich, creamy, and lightly spicy.
2. Assemble the sandwich
- Spread the egg salad thickly onto one slice of white bread.
- Cover with another slice and press lightly to seal.
Do not worry if the filling looks overstuffed. That is exactly how it should be.
3. Bread the toast
- Prepare three bowls: flour, beaten egg, and breadcrumbs.
- Coat the sandwich evenly in flour.
- Dip into the beaten egg.
- Cover fully with breadcrumbs, pressing gently so they adhere.
4. Fry until golden
- Heat oil over medium heat.
- Fry the sandwich until deep golden brown on all sides.
- Remove and drain on paper towels before serving.
Qna For Recipe
1. What makes this fried egg salad toast so irresistible?
It’s all about contrast — an ultra-crispy golden crust wrapped around a soft, rich, creamy egg salad center.
Every bite is crunchy outside and indulgently smooth inside.
2. How do I get the egg salad filling extra creamy?
Mash the boiled eggs well and use a generous amount of mayonnaise.
A squeeze of chili sauce adds subtle heat and balances the richness without overpowering the eggs.
3. Is it okay if the sandwich looks overstuffed?
Absolutely — that’s part of the charm.
A thick, overflowing egg salad layer is exactly what makes this toast feel indulgent and satisfying.
4. Why is the flour–egg–breadcrumb coating important?
This three-step coating ensures an even, crunchy crust that seals in the filling.
It helps the toast fry up evenly and stay crisp without leaking.
5. When is the best time to enjoy this toast?
It’s perfect for cheat days, brunch, or late-night cravings.
This is not diet food — it’s pure comfort and unapologetic soul food.
Crunchy outside. Soft, creamy inside. Rich egg salad with a spicy kick. This crispy egg sando is the kind of food that makes you close your eyes for a second after the first bite. Yes, it’s sinful. Yes, it’s indulgent. And yes — it’s 100% worth it.
Chicken Wings Stuffed with Shrimp Paste: Crispy, Juicy, and Boneless Inside
Chicken Food
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
- Cut off both ends of each chicken wing.
- Slice along the inner bone.
- 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
- Squeeze a generous amount of shrimp paste into each deboned wing.
- Do not overfill, but make sure each wing feels plump and full.
3. Marinate
- Add garlic slices, light soy sauce, dark soy sauce, oyster sauce, and black pepper.
- Mix well and marinate for 20 minutes.
- 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
- Place the wings into the air fryer in a single layer.
- Cook at 180°C for 20 minutes.
- Halfway through, remove the wings and brush lightly with honey.
- 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.