Honey Bagoong Chicken Wings: Because Bon Chon and Barrio Fiesta won’t make Love

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/April 25, 2012

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Dear Bon Chon, we are blind worshippers of your chicken wings. Your double deep-fried-goodness keeps us awake for eight nights a week. When we eat Jollibee, we carefully place our Chickenjoy in your box to fool ourselves into thinking that we have you in our midst.

But there’s just one problem.

You’re starting to get boring.

And because we like things interesting, we thought that it might be a good idea for you to make friends with Barrio Fiesta.

As you know, Barrio Fiesta makes this stinky paste called bagoong that we all love. We thought that you guys might make a good pair.

Alas, you might think that what we’ve done is sacrilegious. Maybe it is. (And we don’t care.)

What we’ve created out of your imaginary copulation is a monster far more powerful, more addicting and more mind-blowingly, out-of-this-world delicious than you.

Deep-fried Honey Bagoong Chicken Wings

Yield: 3-4 servings

Ingredients for the Chicken Wings

  • 8 pcs wings (around 700grams)
  • 1/4 cup Thai bagoong
  • 3 tbsp honey
  • 1 cup all purpose flour

Ingredients for the Glaze

  • 1/4 cup honey
  • 2 tsp Thai bagoong
  • 1 tbsp water


  1. Marinate wings in bagoong and honey for at least 30 minutes.
  2. Prepare glaze by boiling together all the ingredients until syrupy. Set aside.
  3. Heat oil on medium flame.
  4. While waiting for the oil, coat wings one by one in all purpose flour.
  5. Shake excess flour off wings.
  6. Fry in heated oil until cooked (around 6-8 minutes).
  7. Drain in paper towels. Arrange in plate and drizzle with glaze.
  8. Serve more glaze on the side.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded Pepper.ph in 2012. Aside from directing Pepper.ph's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • Lence Perfecto

    very nice!! thought the photos were from a foreign publication! tapos the blog is so witty pa. :)

    • http://twitter.com/mylenechung Mylene Chung

      haha! Thanks Lence!! Couldn’t possibly write something about “making love” so this post here was totally Dwight’s doing!XD

    • http://twitter.com/katherinejao Katherine Jao

      Thanks Lence! Only possible thru the powers of our photographer, Mylene! :)

  • http://www.facebook.com/rraaee Roanne Rae Cabradilla

    Gosh this looks soooooooooo goood! It’s making me drool. :O

    • http://twitter.com/mylenechung Mylene Chung

      Hahahaha! try making the recipe at home if you ever have chicken wings stocked in the fridge! It’s worth the effort!:D

  • peachkins

    I love Bagoong!!! I will make this recipe…

    • http://twitter.com/mylenechung Mylene Chung

      Thanks peachkins!! Do give us a feedback on how you find the recipe!XD We love bagoong too!

    • http://www.facebook.com/dwight.co Dwight Co

      Bagoong is the bomb!

  • Katherine Eugenio

    Love this recipe. Its simple and Bagoong is a favourite of mine. So glad I came across your blog. All your recipes look DELISH.

    • http://twitter.com/mylenechung Mylene Chung

      Thanks so much Katherine! Hope to see you here more often! hehe!

    • http://www.facebook.com/dwight.co Dwight Co

      It was so good, I don’t know how many of these I ate. 0_0

  • http://tartineandapronstrings.com/ Jen Laceda

    Hi, I just found this site through Foodgawker! Being a Chinese-Filipino (living in Toronto, Canada) food blogger, I am sooooo happy to find a ‘Manila-based’ site that is drool-worthy!!! I am officially smitten, inspired, and in big trouble…I foresee many hours in front of my laptop just browsing through your stuff! I’ll be sure to follow your blog :)

    • http://twitter.com/mylenechung Mylene Chung

      Thanks so much Jen! I just checked out your blog! It looks awesome as well! Very Beatrice Peltre (La Tartine Gourmande) inspired. I think we’ll both have our fair share of browsing each other’s blogs! Hope we could invite you to do a guest post here one of these days! Thanks so much for the kind words! We really appreciate it!:D

      • http://tartineandapronstrings.com/ Jen Laceda

        Thanks, Mylene! Beatrice is one of my blogging heroes! I’m still dreaming of attending one of her workshops in France! One day…

  • http://enjoywithjoy.wordpress.com/ Joy Dinovski

    I stumbled upon your site from WordPress posted from Calgary Herald…the power of blogging! I’m ecstatic for one I love food, blogger and Filipino! Your site is amazing. Definitely, I’m adding you in my blogroll.
    Chicken and bagoong never thought of combining it. I’m tempted to try to make this but I might turn on our smoke alarm :-) I was thinking can I grill it? But nevertheless I would find way to make. Thank you for sharing! I’ll be frequent visitor to your site…keep it up!

    • http://twitter.com/katherinejao Katherine Jao

      Thanks Joy! We’d be glad to have you as a regular here. Hope you can also give us feedback on the wings after you’ve tried it. :)
      You can also grill the wings if you want. Just skip the flour and go straight to grilling. You can even use the honey glaze to baste the chicken wings (but do this towards the end of cooking to avoid overly charred wings).

  • http://meatballsandmilkshakes.com/ meatballs and milkshakes

    These look amazing! Love the photography too!

    • http://twitter.com/mylenechung Mylene Chung

      Thank you so much!! Glad you liked the shots! Hope to see you here more often!:D

  • Tatcee Lorena Macabuag

    Errr . . . I hate to be the spoiler but the recipe above seems incomplete. 😉 It lists flour as ingredient but the instruction below does not say what to do with the flour.

    • http://twitter.com/mylenechung Mylene Chung

      Thanks for pointing that out Tatcee, actually “dredging” means coating moist food with flour or any dry ingredient. But I didn’t know that as well and had to ask Kat what it meant, so we decided to replace that with a simpler term instead. hehe! Hope you can try out the recipe!

  • raquel t

    Hello, sorry to sound ignorant but what is Thai bagoong? What can i use if i don’t have any, is normal bagoong okay?

    • http://twitter.com/mylenechung Mylene Chung

      Yup any kind of Bagoong is ok! Enjoy! Hope you can give us a feedback when you do try the recipe!:D

  • http://www.facebook.com/crissy.mendoza.3 Crissy Mendoza

    Oh my goodness. This is positively sinful! I’ll have to try this out sometime. Thank you so much for coming up with this recipe and I’m looking forward to more. I love your site! Keep up the good work!

    • http://twitter.com/mylenechung Mylene Chung

      Thanks for the kind words Crissy! I hope you enjoy the recipe!:D Do give us your feedback once you’ve tried it!:D

  • http://profile.yahoo.com/43ATJDDKE5BAS6IDA5UQIQLNSM MaryS

    As I am totally intrigued, I have to disagree with “Barrio Fiesta makes this stinky paste called bagoong that we all love”… I say YUCK to Barrio Fiesta bagoong. Maybe I’m spoiled since Mom always had a source for real bagoong from Pangasinan.

  • lily

    This is one of the times when I wish I have my own kitchen. I so love the concept of combining bagoong and honey (my mouth waters already) in fried chicken! I’ll try to make this when I get the chance. Thanks so much!

    I like the fact that the ingredients you have in your recipes are easy to find not the super posh ones like other blogs. And I like your photos as well.
    Kudos to your team!

  • http://profile.yahoo.com/MM7GDAVMEVR2LMDV4V2VLW7A4I Bryan Mandario

    Hello! Nice recipe! I just want to know where can i buy this Thai Bagoong? Can i use the Thai Tomyum Paste? Thanks.

  • http://twitter.com/HazeHung Haze Hung

    we tried this over the weekend and it was a hit with the kids and adults! it was sooo good! :)

    thank goodness for a site like this! more recipes and food hacks please! :)

  • Vinnie

    Oh my… this makes me drool… I’m definitely gonna try this one as if promising myself a finger-licking goodness… yum yum! Thanks for sharing this innovative idea…

  • Curious Nationalist

    Barrio Fiesta references but you guys use Thai bagoong. Hmmm…?

  • http://twitter.com/KeepinupwithKei ana galban

    hi! where can I buy thai bagoong?

  • http://twitter.com/riccochatterbox Rich Jay Lotrinia

    Hi! i’m so glad because I saw you guys on ETC, and the foods that you do, Oh my, there are so pretty! Thank you because now, I some ideas for the food I’ll prepare to the party my classmates have been organizing. I hope you grow more and more posts also. hehehe! More power!

  • Sheep

    Hi! Really intrigued and would definitely try this. But how much bagoong and honey should I use to marinate the chicken?

  • Rosa Bella

    Stepping outside the box-I like that!!! Trying something new and getting very creative!!