Shrimp Paste-Stuffed Chicken Wings

Ingredients

• Chicken wings (Cut off both ends, cut along the bones, and remove the bones; the quantity was not shown)
• Shrimp paste (For stuffing the chicken wings; the quantity was not shown)
• 1 Oyster sauce (The on-screen OCR reads “1 year oyster sauce,” which is likely an incorrect quantity recognition; the exact amount cannot be determined)
• Ground pepper (To taste)
• Salt (A pinch)
• Cola (For marinating; the amount was not shown)
• Honey water (For brushing the chicken wings; the amount and honey-to-water ratio were not shown)

Steps

1. 1

   Cut off both ends of the chicken wings.

2. 2

   Cut along the bones of the chicken wings and remove the bones.

3. 3

   Pipe the shrimp paste into the boneless chicken wings. Once filled, gently pat and shape them so the wings puff up.

4. 4

   Season with oyster sauce, ground pepper, and a pinch of salt. The exact amount of oyster sauce was not shown.

5. 5

   Pour in the cola and continue marinating for 20 minutes.

6. 6

   Place the chicken wings on a baking tray and bake in an oven preheated to 180°C for 20 minutes.

7. 7

   Remove the chicken wings from the oven and brush them with honey water.

8. 8

   Return them to the oven and bake for another 10 minutes.

Notes

The oyster sauce text was recognized by OCR as “1 year oyster sauce,” so the exact quantity cannot be reliably determined. The specific amounts of shrimp paste, chicken wings, cola, and honey water were also not shown. The oven temperature was organized according to the 180°C baking temperature shown in the video.

Nutrition per serving

• Main dish
• Chinese
• Oven cooking
• Chicken
• Shrimp
• New Year dish