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Salted Egg Yolk Wings

Servings 4


Oven-baked crispy wings

  • 12 chicken mid wings
  • 2 tbsp flour
  • 2 tsp baking powder
  • Salt and pepper to taste
  • Cooking spray / melted butter

Salted Egg Yolk Sauce

  • 4 salted egg yolks
  • 20 curry leaves
  • 1 chilli padi seeded and sliced
  • 2 tbsp butter
  • 4 tbsp evaporated milk
  • 1 tbsp minced garlic
  • 1 tsp sugar
  • 1/2 tsp curry powder


Oven-baked crispy wings

  • Pre-heat oven to 200C.
  • Clean and pat dry wings.
  • Season wings with salt and pepper.
  • In a bowl, toss wings with flour and baking powder, lightly coating each side.
  • Place wings on wire rack and lightly spray with cooking spray or lightly brush on melted butter.
  • Bake for 25 minutes, flip and bake for another 10-15 minutes or until crispy.

Salted Egg Yolk Sauce

  • Steam salted egg yolks for 10 minutes until cooked.
  • Mash salted egg yolks.
  • In a pan, melt butter.
  • Stir-fry curry leaves, chilli, and garlic until fragrant.
  • Add salted egg yolk and stir-fry until bubbly.
  • Pour in evaporated milk, and season with sugar and curry powder.
  • Bring to a boil, reduce slightly, and remove from heat. (This process is quick, do not over simmer and dry up sauce.)

To Assemble

  • Toss crispy baked wings in salted egg yolk sauce.
  • Serve immediately.


Do not over simmer sauce or over reduce or sauce will dry up.
Add more milk if you want more sauce.