When one thinks of chicken wings in Metro Manila, the first name that comes to mind is probably Frankie’s. The “New York Buffalo Wings” shop spoils diners with 14 different flavors, from the Classic Buffalo to Nagoya Tebasaki. Our favorite (and apparently, a lot of other people’s go-to, since it’s still one of their best-sellers) is the Salted Egg wings, with its umami flavor and mild spice.
What came first? The chicken (wings) or the (salted) egg?
This version’s powder only has a subtle salted egg flavor, but it sticks to the chicken so well that you’ll taste it in each bite. The addition of dried kaffir lime leaves gives it a nice tang that cuts through the richness of the salted egg. For a healthier alternative, swap out the wings with cut-up chicken breasts, instead. Or go ahead and toss the powder into whatever snack—fries, potato chips, chicharon, whatever. You do you.
Frankie’s Salted Egg Chicken Wings
Serves: 2 people
Active time: 1 hr
Total time: 1 hr
6 chicken wings (drum attached)
½ cup cornstarch
1 tbsp. baking powder
½ tbsp. salt
Oil, for frying
½ cup salted egg powder
½ tbsp. chili powder
1 tsp. cayenne pepper
3 tbsp. dried kaffir lime leaves
2 red chilies, thinly sliced
In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
Add in the chicken wings and toss until evenly coated.
Set aside for 10 minutes.
In a food processor, add the salted egg powder, chili powder, cayenne pepper, and lime leaves.
Blitz until lime leaves are in small pieces and ingredients are well combined.
Add red chili and toss in powder.
Heat oil in a large skillet until the temperature comes up to 375F.
Fry the coated chicken wings, tapping off the excess breading before dropping in the oil.
Fry the wings for 8-12 minutes or until golden brown and cooked through.
Remove the wings from the oil and set on a baking sheet with a rack or paper towels to dry.
After all the chicken is fried and resting, turn off the heat.
Add 2 tbsp. of hot oil to the salted egg mixture and stir together.
Add the crispy chicken wings to the mixture and toss until coated evenly.