'The chicken wings are marinated in a specially-developed paste for two days before getting coated in a batter. They are then deep-fried to achieve that crispy netting-like crust which traps pockets of air to give the wings more crunch, volume and oomph.'

'This technique, Ah Tan said, was very much Japanese-inspired as that is how they make tempura. The unique method was also the reason for the coat of tiny batter flakes on the wings. They made for an added soft crunch, which was very satisfying indeed. As a bonus, the meat within was ultra-juicy and silky-smooth too, checking all the boxes for a good chicken wing.'

'The wings were fragrant and juicy, but what stood out was how the chicken flesh also had the salty-sourness of the prawn paste. The chicken wings at Ah Tan Wings are marinated for at least 2 days to ensure that the flavours are fully absorbed and we are glad that he sticks to this principle.'