See the light!

The Singapore chicken wings showdown

Singapore does chicken wings better than it gets credit for — and I say that as someone who’s eaten an embarrassing number of plates chasing the best version.

This particular showdown wasn’t planned. It started as one plate at a hawker stall near home, then turned into an actual comparison once I realized how differently each stall approaches the marinade, the fry, the char.

No ranking here, just notes on what worked and what I’d order again.

Grub — Salted Egg Chicken Wings. Map · Website

GRUB — Salted Egg Chicken Wings
Salted eggy, and a little curry flavoured spicy.

Saizeriya — Chicken Wings. Map · Website

Saizeriya — Chicken Wings
A little crispy, sticky, juicy and tender. Served on a hot plate.

Thai Express — Crispy Tom Yum Chicken Wings. Map · Website

Thai Express — Crispy Tom Yum Chicken Wings
Well laid, crispy, juicy, tender and tom yummy.

Starker — Fiery Wings. Map · Website

Starker — Fiery Wings
As the name suggests, fiery — very hot, wet and spicy. For lovers of very hot lips.

Rise & Grind — Honey Wings. Map · Website

Rise and Grind — Honey Wings
Bite-sized, crispy and tangy.

The Butcher’s Kitchen — Buffalo Wings. Map · Website

The Butcher's Kitchen — Buffalo Wings
Not for the thin-lipped. It’s buffalo wings indeed — well coated in a hot, spicy sauce.

Mooks — Tom Yum Spicy Wings. Map · Website

Mooks — Tom Yum Spicy Wings
Wet, spicy, tom yummy, and hard to come by — almost always unavailable.

Blk 323 HDB Bukit Batok Zi Char (煮炒) — Prawn Paste Chicken Wings. Map

Blk 323 HDB Bukit Batok — Prawn Paste Chicken Wings
Crispy, not too dry nor too wet — just right, juicy. Prawn-pasty tasty.

Got a chicken wings joint I need to try? Let me know — always happy to add another plate to the list.

Peripheral vision, in this pillar