Nam yee, fermented red bean curd, was something I grew up eating straight from the jar with rice, and I never thought to cook with it until I watched a relative marinate chicken wings in it overnight and bake them off. The result is a dark, lacquered glaze with a savory depth that soy sauce alone can’t replicate. Fermented bean curd is funky and sharp on its own; mixed with oyster sauce, dark soy, Chinese cooking wine, honey, and a little sugar, it mellows into something rich and slightly sweet with real backbone. These are oven or air fryer wings, not fried, and they come out sticky and deeply browned. Better cold the next day, honestly.
How to Make Red Bean Curd Baked Chicken Wings
Marinate overnight
Four hours is the minimum. Overnight is better. The fermented bean curd needs time to work into the chicken, not just coat it. Poke holes in the mid-joints with a fork before marinating so the flavor goes deeper.
Brush midway through
Flip the wings at the halfway point and brush on more marinade before putting them back in. This builds the glaze in layers rather than just having a thin coating. At 180°C, seven minutes per side is the range, but check for browning. 
Air fryer vs. oven
Both work. The air fryer gets the skin slightly crisper due to better air circulation. If using a conventional oven, put the wings on a wire rack over a baking sheet so they don’t steam in their own juices. Either way, don’t crowd them.
Red Bean Curd Baked Chicken Wings
- Total Time: 28 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy baked chicken wings with a savory, umami glaze made with fermented red bean curd. A surprisingly easy weeknight dinner!
Ingredients
- 18 pcs Chicken mid joints
- 3 pcs Nam Yee (fermented red bean curd)
- 1 tbsp (15 ml) Oyster sauce
- 1 tbsp (15 ml) Garlic, minced
- 0.5 tbsp (8 ml) Dark soy sauce
- 1 tbsp (15 ml) Chinese cooking wine
- 0.5 tbsp (8 ml) Sugar
- 0.5 tbsp (8 ml) Honey
Instructions
- Mix all ingredients with the chicken mid-joints and marinate overnight in the fridge. Use a fork or skewer to poke small holes in the chicken for tastier flavor after baking.
- Place 6 chicken mid-joints into an air fryer or oven and set the temperature to 180°C (355°F).
- Bake for 7 minutes on one side, brush with marinade, turn, and bake for another 6 minutes, or until cooked.
Notes
- For a deeper flavor, marinate the chicken for at least 4 hours, or up to 24 hours.
- If you don’t have an air fryer, bake the wings on a wire rack set over a baking sheet for even cooking.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 wing
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Where can I find fermented red bean curd (nam yee)?
Most Asian grocery stores carry it in jars, usually near the soy sauce and fermented tofu. It keeps for months in the fridge once opened.
Can I use chicken drumsticks or thighs instead of mid-joints?
Yes, but you will need to increase the baking time by 5 to 8 minutes since drumsticks and thighs are thicker. Check that the internal temperature reaches 165F.
What does the dark soy sauce do in this recipe?
Dark soy sauce adds color and a mild sweetness without making the wings too salty. It is different from regular soy sauce and gives the wings their rich, dark glaze.
This looks good! Will try this out!!