In this recipe, you can have the option to either bake or air-fry the stuffed chicken wings. Both will result with crispy, sweet crusted, succulent stuffed chicken wings with savory, flavorful glutinous rice.

Careful not to over stuff your chicken wings. Over stuffing will cause the sealed chicken meat to burst as the wing meat will shrink during the cooking process. Do not under estimate the sugar glazing, chilli & spring onion garnish. The sweet crisp and a tad of heat lift the taste of the savory stuffed wings to another level.

Give this recipe a try and enjoy the fruits of your labour!


Cross section of chicken wing revealing the glutinous rice

Crispy stuffed chicken wings with glutinous rice

Chicken wings stuffed and sealed before cooking
Garnished crispy chicken wings with glutinous rice


Glutinous rice

  1. 1 cup glutinous rice (Pre-soaked overnight)
  2. 20g dried prawns (Soaked in 100ml of water, drained and chopped. Reserve the prawn water to add into water required for cooking glutinous rice )
  3. 50g dried chinese sausages (Skin removed and diced)
  4. 2 cloves garlic (Chopped finely)
  5. 1 tbsp oyster sauce
  6. 1 1/2 light soya sauce
  7. 1 tsp dark soya sauce
  8. 3 tsp chicken stock cube/ powder
  9. 1/4 tsp sesame oil
  10. A dash of white pepper
  11. 3 tbsp cooking oil

Stuffed chicken wings

  1. 10 deboned chicken wings including drumsticks (link to debone the wings  – )
  2. 1 tbsp oyster sauce
  3. 1/2 tsp light soya sauce
  4. 1/4 tsp dark soya sauce
  5. 1/4 tsp five spice powder
  6. 1/2 tsp ginger juice
  7. 1 tsp cooking wine ( Hua Tiao Chiew)
  8. 1/2 tsp potato starch
  9. Oil for brushing chicken wings
  10. Caster sugar for glazing chicken wings
  11. 1 fresh red chilli (chopped finely)
  12. Spring onions (chopped finely)


Glutinous rice

  1. Cook the glutinous rice with reserved prawn water and required amount of water.
  2. Heat oil in a pan. Fry the dried prawns, chinese sausage and garlic till fragrant.
  3. Add in glutinous rice, oyster sauce, light soya sauce, dark soya sauce, chicken stock cube/ powder, sesame oil and white pepper. Fry till well combined and golden brown. Set aside to cool down.

Stuffed chicken wings

  1. Marinate deboned chicken wings with ingredients 2 -8  and leave in fridge for at least 4 hours or overnight.

Stuffing and baking/airfrying the stuffed chicken wings

  1. Pat dry the marinated chicken wings.
  2. Stuff each chicken wing with cooled glutinous rice and seal it with a toothpick.
  3. Let the chicken wings skin dry out for about 1 hour.
  4. Preheat the oven or airfryer at 200 degrees for 10 minutes and lower to 180 degrees.
  5. Arrange the chicken wings on a baking tray lined with aluminum foil or baking paper.
  6. Brush the chicken wings with oil and cook the chicken wings in the oven or airfryer for 15 minutes.
  7. Brush a thin and even layer of caster sugar on the half cooked chicken wings. Continue to cook for another 10 minutes or till golden brown.
  8. Remove chicken wings from oven or airfryer and transfer to serving plate.
  9. Garnish crispy chicken wings with chilli and spring onions. Serve immediately.