The love for crispy, flavorful fried chicken runs deep in Singapore. With over 66 million pieces enjoyed monthly, it’s clear this dish holds a special place in local food culture. From hawker stalls to upscale eateries, there’s no shortage of delicious options.
This guide explores seven standout spots offering unique twists on the classic. Think hand-massaged, double-fried, or secret-recipe creations. Whether you crave bold spices or tender, juicy bites, there’s something for every taste bud.
Get ready to discover both homegrown legends and global favorites. Each pick promises unforgettable textures and tastes. Let’s dive into Singapore’s vibrant fried chicken scene!
Key Takeaways
- Singaporeans consume over 66 million pieces monthly.
- Options range from affordable hawkers to trendy restaurants.
- Unique prep methods include hand-massaging and double-frying.
- Expect crispy textures and rich flavors across all picks.
- Features both local gems and international brands.
Why Singaporeans Love Chicken Wings
Few dishes unite Singaporeans like perfectly cooked fried chicken. With over 66 million pieces devoured monthly, it’s clear this isn’t just food—it’s a ritual.
What’s the secret? It starts with texture. Crispy skin giving way to tender meat creates a bite that’s impossible to resist. Whether at a hawker center or a rooftop bar, that contrast never gets old.
Here’s why these bites dominate hearts (and plates):
- Shared joy: They’re the ultimate communal food, perfect for group feasts.
- Flavour adventures: From classic recipes to Korean gochujang glazes, there’s always something new to try.
- Nostalgia: Spots like Eng Kee evoke childhood memories with every bite.
“You haven’t lived until you’ve fought friends for the last piece.”
Affordability adds to the appeal. At under $2 per wing, indulgence doesn’t break the bank. Social media fuels the craze too—golden, saucy wings are Instagram gold.
Pair them with ice-cold beer or creative sides, and you’ve got a meal that’s greater than the sum of its parts. No wonder they’re a national obsession.
Best Chicken Wings in Singapore: Our Top 7 Picks
From smoky barbecued to fiery glazed, these spots redefine what makes great wings. Each offers a distinct twist on the classic, whether it’s handcrafted sauces or expert frying techniques. Here’s where to start your flavor journey.
Eng Kee: Crispy, Wallet-Friendly Bites
Eng Kee’s fame lies in its simplicity. Their wings are hand-massaged for tenderness, then fried to golden perfection. At under $2 per piece, it’s a steal for crispy-skinned, juicy meat.
Regulars swear by the garlic-infused glaze—a sticky-sweet balance that keeps queues long. Pair them with fried bee hoon or a chilled sugarcane juice for the full experience.
“The crunch alone is worth the wait—no fancy sauces needed.”
Wingspot: A Sauce Lover’s Playground
With 24+ sauces, Wingspot turns wings into a customizable feast. Try mango habanero for tropical heat or truffle parmesan for umami richness. Their boneless options are just as crave-worthy.
The real star? The loaded fries, piled high with cheese and drizzled with your wing sauce of choice. Multiple locations mean a flavour fix is never far away.
| Feature | Eng Kee | Wingspot |
|---|---|---|
| Price Range | $1.50-$2/wing | $3-$5/wing |
| Top Flavour | Garlic Glaze | Buffalo Classic |
| Must-Try Pairing | Fried Bee Hoon | Craft Beer |
| Ambiance | No-frills hawker | Family-friendly |
Whether you’re after nostalgia or innovation, both spots deliver. Pro tip: Go early—Eng Kee sells out by dusk, and Wingspot’s happy hour draws crowds.
Jerry’s Barbecue & Grill: American-Style Wings
Step into a slice of Americana at Jerry’s Barbecue & Grill, where crispy fried chicken meets bold flavors. Located at 277 Jln Kayu, this spot channels U.S. sports-bar vibes with neon signs, live games, and portions built for sharing.
Their wings are triple-cooked—first boiled, then fried, and finally grilled with signature dry rubs. The result? A smoky crunch that locks in juiciness. Choose your heat level: mild for tangy comfort or “atomic” for daredevils.
Spicy Buffalo Wings & Tacos
Jerry’s Buffalo wings (SGD 18.95/half-dozen) are a masterclass in balance. The sauce blends vinegar kick with buttery richness, clinging to each crispy fold. For a twist, try their wings tucked into tacos—topped with slaw and drizzled with ranch.
- Weekend specials: Pair wings with local craft beers like Brewlander’s IPA.
- Must-try: Grilled Chicken Wings (6 pcs, SGD 9.90) with smoky BBQ glaze.
- Pro tip: Order the Holiday Wings (SGD 10.90) for a limited-time spiced glaze.
“The atomic sauce isn’t just hot—it’s flavor-packed chaos. Worth every tear.”
Check their full menu at Jerry’s BBQ & Grill to plan your feast. Whether you’re here for game day or a saucy lunch, it’s one of the top spots for American-style wings in town.
Chix Hot Chicken: Nashville-Inspired Heat
Nashville’s fiery flavors land in Singapore at Chix Hot Chicken. This restaurant at 1 Jln Pisang transforms classic fried chicken with a Scoville scale twist, from “mild” to “burn notice.” Each piece is brined in buttermilk for 24 hours, ensuring juicy meat beneath its crackling crust.
Tantalizing Heat & Loaded Sides
Customize your spice level like a pro:
- Country Mild: A smoky intro for beginners
- Hot: Balanced cayenne kick
- Shut the Cluck Up: For daredevils (comes with a waiver)
Pair your wings with cheese-dusted “dirty taters” or tangy pickled veggies. The flavours cut through the heat, while milkshakes (try salted caramel) act as fire extinguishers.
“Their ‘Hot’ level made me sweat—but I couldn’t stop eating. That’s the magic of real hot chicken.”
Dripping sauces and vibrant plating make every dish Instagram-ready. Pro tip: Order extra napkins—this is gloriously messy eating.
Korean Fried Chicken Gems
Korean fried chicken has taken Singapore by storm with its irresistible crunch and bold flavours. Unlike traditional styles, these wings are often double-fried for extra crispness or baked for a lighter bite. Telok Ayer’s after-work crowds flock here for saucy, shareable plates.
BHC’s Double-Fried Crunch
BHC elevates wings to an art form with their signature double-fry technique. The first fry locks in juices; the second creates a paper-thin, shatteringly crisp shell. Try the Yang Nyeom glaze—a sweet-spicy mix with a sticky garlic finish.
Their collagen-rich prep ensures each piece stays tender, even under heavy sauces. Pair with pickled radishes to cut through the richness.
Oven & Fried Chicken’s Rice Flour Twist
For health-conscious diners, Oven & Fried Chicken offers a baked “Crunch” range. Their rice flour batter gives wings an airy lightness without sacrificing texture. The secret? A 12-hour marinade and high-heat baking.
| Feature | BHC | Oven & Fried Chicken |
|---|---|---|
| Preparation | Double-fried | Baked or fried |
| Signature Flavor | Yang Nyeom (sweet-spicy) | Soy Garlic |
| Health Factor | Indulgent | Lighter options |
| Best For | Group feasts | Solo cravings |
“BHC’s wings ruined all other fried chicken for me—that crunch is next-level.”
Whether you’re team double-fry or prefer oven-baked, both spots prove Korean techniques redefine fried chicken excellence.
Hawker Legends: Victor’s & Eng Kee
Singapore’s hawker centers hide legendary flavors that keep locals coming back for more. Among the sizzling woks and steaming baskets, two stalls have perfected their craft over decades. Their fried chicken creations represent hawker excellence at its finest.
Victor’s Famous Fried Chicken Wing Rice
Victor’s transforms simple chicken rice into an unforgettable meal. Their golden-brown wings come with fragrant rice cooked in house-made broth. The food centre stall maintains consistency by using fresh ingredients daily.
Regulars recommend pairing the crispy skin with their tangy sambal. For contrast, a squeeze of lime brightens the rich flavors. Arrive before noon—this popular dish often sells out by lunch.
Eng Kee’s Hand-Massaged Wings
At Eng Kee, each piece undergoes a meticulous preparation ritual. Staff hand-massage the kee chicken daily to ensure tenderness. This labor-intensive process limits quantities but guarantees quality.
The original outlet’s secret recipe remains unchanged since the 1990s. Newer branches maintain standards while offering air-conditioned comfort. Whether you visit the pioneer stall or modern spin-offs, expect that signature crunch.
“That first bite—crispy outside, juicy inside—never gets old. That’s why we queue.”
Pro Tips for Wing Lovers
Mastering the art of enjoying wings takes insider knowledge—here’s how to elevate your experience. Whether you’re tackling fiery Nashville heat or savoring Korean double-fried crunch, these strategies make every bite count.
Beat the crowds: Hit hawker stalls before 11:30am or after 2pm. For restaurants, weekdays 3-5pm offer shorter waits. Victor’s Famous sells out by 1pm—set that alarm.
Keep takeaway crispy by:
- Requesting sauce on the side
- Using parchment paper instead of plastic containers
- Reheating in an air fryer (3 mins at 180°C)
“A cold beer won’t cut it for spicy fried chicken—try barley tea or yogurt drinks to cool your palate.”
Navigate Korean vs Southern heat:
- Gochujang-based sauces build slowly—start with mild
- Cayenne-heavy Nashville styles hit fast—have milk ready
- Ask for “half-and-half” plates to test flavours
Secret menu hacks:
At Wingspot, order “extra crispy” for crunchier skin. Chix Hot Chicken’s “cluck yeah” combo adds free pickles. BHC’s lunch sets include hidden kimchi fried rice.
Build your own tasting crawl:
- Start with Eng Kee’s garlic glaze
- Walk to Jerry’s for Buffalo wings
- Finish at Oven & Fried Chicken for soy-garlic
Watch for seasonal specials—mango habanero appears in June, holiday spiced glazes in December. Follow your favorite spots on social media for limited-time drops.
Conclusion
Singapore’s culinary scene thrives on bold flavors, and its wing culture is no exception. From smoky barbecue to fiery Nashville heat, this list showcases the city’s best bites. Whether you’re a first-timer or a seasoned fan, there’s always a new twist to discover.
Don’t just stick to familiar spots—venture beyond. Try Wingspot’s saucy creations or Chix Hot Chicken’s daring heat levels. Keep an eye out for limited-edition glazes during festivals too.
Got a hidden gem? Share your top picks with #SGwings. And remember: arrive early to beat the crowds at hawker legends. Happy feasting!