Put a wing on it.


There was a crock-pot contest at work and we decided it was time we promote our blog a bit harder at our workplace. To show off our Asian heritage, our dish was this amazing honey garlic chicken wings and since we didn’t have a crock-pot, we used an instant pot instead.

The contest had two parameters: to feed 50+ people with a budget of $50. With those rules in mind, we had to find a recipe that was easily scalable and wouldn’t break the bank. This Instant Pot Honey Garlic Chicken Wings satisfied both!

There wasn’t that much prep work - we just needed to marinate the chicken wings for half an hour and brown them a bit before cooking it in the instant pot. We ended up browning the wings the night before and let them soak in the marinate overnight. The next day was also easy: 15 minutes to cook and another 10 minutes for the instant pot to decrease in pressure. The end result was fall-off-the-bone, mouth watering, soy-licious chicken wings. We couldn’t be happier with the result, considering the minimum effort we put in.

Did we win the contest? No - but that’s not what is important. It tasted delicious, anyway!

- Ken

Annual Christmas Kitchen Nightmare


Hey everyone! I can’t believe we haven’t posted since September and that blog was about our wonderful, meat-heavy Texas trip. We’ve been busy with moving from the suburbs to the city and from traveling in Japan! With all that’s going on - we became really lazy with blogging. Belated as we are, Christmas is of course over and we’re two months into 2019…but we’ll write about Christmas anyway because for us - it’s the busiest time in the kitchen for us! We plan an annual Friendsmas dinner, along with a Secret Santa exchange. We give ourselves ample time to think about what to cook for main, and what side dishes to accompany the main. Christmas dinner wouldn’t be Christmas dinner without our signature dish too: butter with a side of potato. Bon appetit!

- Robyn

You've got me wonton more!


Happy Lunar New Year!  Wishing you all happiness, prosperity and good health. 

Soup noodles is all my time favourite comfort food and wonton noodles is without a doubt one of the most classic Chinese noodle soups. We've modified Woks of Life's recipe a bit, substituting egg noodles with rice noodles. I've always preferred the smooth, soup soaking goodness of rice noodles over the chewy texture of egg noodles. 

The recipe calls for whipping the meat mixture by hand for 15 minutes or by food processor for 5 minutes. Obviously I opted for the less labour intensive option. After blitzing the meat for 5 minutes, it turned into this pink smoothie paste, similar to the pictures online of uncooked nuggets before they are shaped. 

Folding the wonton was the most fun part of the recipe. I've considered myself a bit better at more detail oriented tasks, which is why mine turned out much neater. Sorry Robyn, your wontons were "loose", someone else's word, not mine. 

The wontons turned out delicious and it was much easier to make than I thought. We will definitely make these again. Wontons are one of those foods that are so easy to buy frozen and you wouldn't think much about making it from scratch but trust me, this recipe is so simple and delicious that you'll say goodbye to the days of buying prepackaged wontons. 

PS: I think my Chinese writing wasn't actually bad but...we do hold chopsticks incorrectly.

- Ken

Woks of Life's
6 servings


Start by making the filling. Add the pork, salt, sugar, sesame oil, white ground pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).

Heat up the chicken broth in a medium pot. Bring another large pot of water to a boil and cook the noodles according to instruction. Afterwards, cook the wontons for about 4-5 minutes until they float and the filling is cooked through.

Divide wontons  and noodles among the bowls, and cover with hot broth. 

Top your soup with a couple drops of sesame oil, chopped scallion, and white pepper.


1/2 pound ground pork

3/4 tsp salt

3/4 tsp sugar

1/2 tsp sesame oil

1/8 tsp white ground pepper

1 tbsp shaoxing wine

2 tsp oil

1 tbsp water

1/2 tsp cornstarch

1/2 pound shrimp, chopped

½ pack wonton skin

1 pound rice noodles

8 cups chicken broth