Get the recipe for these Filipino-style chicken wings using patis and other pantry staples.
The marinade for these patis chicken wings does all the work: patis (fish sauce) brings umami depth, calamansi adds brightness, and a touch of brown sugar balances everything out.
A 30-minute marinate is enough for the flavors to penetrate the meat, but don’t go past 2 hours or the marinade will overpower the chicken. No need to pat the wings dry before cooking—the excess marinade creates a sticky glaze as they cook.
Serve these with rice for a quick weeknight dinner or put them out as an appetizer that’ll disappear in minutes. The best part? Everything comes from your pantry and it's all done in the air fryer, so you can make this even when you’re not in the mood to cook.
Make marinade: Combine patis, soy sauce, calamansi juice, brown sugar, garlic, and pepper in a bowl. Add chicken wings and toss until each piece is fully coated. Cover and refrigerate for 30 minutes to 1 hour.
Cook chicken wings: Preheat air fryer to 200°C. Arrange wings in a single layer in the air fryer basket. Brush with oil. Cook for 10-11 minutes. Flip wings and brush with leftover marinade. Cook for another 8-10 minutes, until the skin is golden brown and the wings are cooked through.
Serve: Transfer to a serving plate and garnish with green onions.
