These honey bagoong wings will make you forget about Buffalo, yangnyeom, or snow cheese.
Weirded out by the combo? Chinese har cheong gai (prawn paste wings) proves that the sweet-fishy pairing works wonders with fried chicken.
So does Vietnamese gà chiên nước mắm (fish sauce wings), also known as Pok Pok wings, named after the Thai restaurant that popularized the dish.
Bagoong is Filipino shrimp or fish paste. The salty, pungent, and umami-rich condiment is made with salted and fermented seafood: tiny shrimps (bagoong alamang), fish (bagoong isda), or a mix of both.
In this recipe, the savory-sweet glaze uses honey to tame bagoong's saltiness. Bright, citrusy calamansi juice rounds everything out. Toss in some double-fried wings and you have an umami bomb that's funky, salty, and sweet all at once.
Finish your fried chicken with crispy garlic and chopped green onions, and serve with steamed rice or pickled vegetables, and an ice-cold beer—obviously.
Sweet honey + funky bagoong = an addictive, flavor-packed Filipino counterpart to Vietnamese fish sauce wings.
Marinate chicken: Add chicken wings and bagoong to a bowl. Season with a pinch of salt and pepper, then stir until bagoong is evenly distributed. Set aside and let chicken marinate for 45 minutes.
Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F. Meanwhile, combine flour, cornstarch, salt, and pepper in a bowl. In a separate bowl, add and beat eggs.
Fry chicken wings: Working one piece at a time, dredge chicken wings in flour mixture until evenly coated. Dip in beaten eggs, letting any excess drip off, and dredge again in flour. Fry breaded wings in batches until light golden brown and cooked through, about 6–7 minutes. Transfer wings to a metal rack or heatproof plate lined with paper towels. Let rest for at least 15 minutes before double frying.
Double fry wings: Increase oil temperature to 375°F. Once oil is hot, double fry chicken wings until crispy and golden brown, about 3 minutes. Transfer to a metal rack or paper towel-lined plate.
Make glaze: Combine ingredients in a saucepot over high heat. Cook, stirring frequently, until mixture has reduced and thickened.
Coat wings and serve: Transfer fried wings to a big mixing bowl. Drizzle with honey bagoong glaze and toss until each piece is fully coated. Garnish with chopped green onions and fried garlic, and serve.
You can use corn syrup or Korean rice syrup. Here's how they compare to honey:
Whatever bagoong you have on hand will do, though saltiness and fishiness may differ per brand. We recommend adjust your honey-bagoong glaze to taste while making it. Start with 2 tablespoons, then add more if desired.
To do a single fry, heat oil to 350°F. Fry battered wings in batches until evenly golden brown, 6–8 minutes. Transfer to a metal rack or paper towels to drain.
