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Possibly the best chicken wings in Singapore. Let’s not compare these babies to the Korean ones, spicy buffalo wings or even IKEA, because they are of different category.
Talk about chicken wings and I am all excited again, having tried some of the known famous ones from Arnold’s, ’Prime Minister Lee’s’ Yan at Redhill, Eng Kee at Commonwealth, Toa Payoh Lor 5’s, to the usual fast-food selection Texas, Popeyes, and KFC. Some of which the standards have went from “delicious” to “not going to have them ever again”.
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Two Wings is the hottest talk-of-the-town wings at the moment, possibly.
If you visit them during peak hours in the weekends, the queue can take up to an hour. (Especially after you queued that long, and the person in front of you ordered 50, you will ‘sian half’.)
My advice: Go during the weekdays, off meal times, or late at night for supper.
Their popularity is a combination of social media boosts, the coffeeshop they are in had a major revamp (check out Stew Kuche, Mian, Immanuel French Kitchen), and real good quality.
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Owner Jeremy persuaded his granduncle for his well-kept secret recipe of 40 years, trained for six months under him, and gave it slight twists – such as using bigger wings and a spicier homemade chicken rice type chilli sauce.
This is what I think. Many people have “secret recipes” out there, but few can do a good job because they used lower quality ingredients, skipped steps, or simply have no heart in doing them well. To produce good hawker food, you need that heart.
Jeremy claims that every single wing is massaged early in the morning to “drain the blood off”, while “others simply soak them in water”. He uses larger wings from Brazil, a higher cost vegetable oil, and a particular brand of sesame oil.
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The moment of truth. The goodies ($8.50 for 4 pieces, $12.50 for 6, $24 for 12) arrived on a laminated wooden board. You cannot help but notice the chicken are in a shade of appetizing golden hue (suggests clean oil, yet not over-marinated with sauces), resting neatly on an almost un-oily surface.
The first bite, there was a firm delightful crunch, followed by succulently moist and savoury meat, yet all without the usual greasiness you may have expected. Have it plain first, then dip into the specially made chilli sauce, which may bring you a brief whiff of nostalgia.
Some customers say the wings, when taken away, can still remain crisp for up to 3-4 hours. Unfortunately, Singapore’s merciless humid weather won’t do justice to them. My advice is: Eat them fresh and hot. In fact, don’t waste time posing with wings for instagram-purposes. Just eat lah.
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Two Wings’ slogan is “One just isn’t enough!” It’s true. I wanted to stop at two. I went on to three, and that’s after dinner.
(On a side note, if you have any delicious wings to recommend, do comment below. Time for me to do a wings compilation.)
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Two Wings
119 Bukit Merah Lane 1 Singapore 151119 (next to Alexandra Village Food Centre)
Tel: +65 9667 0368
Opening Hours: 12pm-3pm, 6pm-10pm Daily
Other Wings Entries
5 Best Korean Fried Chicken in SingaporeYan Chicken Wings (Redhill Food Centre)
Choo Choo Chicken (Bali Lane)
Wing Zone (Century Square)
Burgers Vs Wings + Bar (Orchard Central)
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